Ed & Phil’s Recipes
Baked Vanilla Cheescake
Research has discovered there is evidence to suggest that cheesecake was served to athletes in the first Olympic Games in 776BC. There was only one event, the stade, a run of about 192 metres, the runners were naked and the event was won by a local guy, Coroebus, a cook. We are not suggesting that you run or cook naked, but we do recommend giving the recipe a go.
BAKED VANILLA CHEESECAKE
Serves 8
8 digestive biscuits
50g unsalted butter, melted
600g cream cheese
2tbsp plain flour
175g caster sugar
1 vanilla pod, seeds only
2 eggs + 1 yolk
142 ml pot of sour cream
1. Preheat the oven to 180 C/ Gas Mark 4.
2. Pulse the biscuits in a food processor and mix them together with the melted butter until well combined. Press the mixture into a 20cm non-stick, spring-form baking tin and bake for 5 minutes – remove from the oven and leave to cool.
3. In a large bowl, beat together the cream cheese with the flour, caster sugar, vanilla seeds, eggs, egg yolk and sour cream until light and fluffy. Spoon over the biscuit base – smooth the surface and bake for 40 minutes. The cheesecake is ready to be taken out of the oven when it is set but still slightly wobbly in the centre.
4. Leave in the tin to cool, then serve with fresh fruit or chocolate sauce.
For an indulgent Wimbledon version top with strawberries and pour over caramelised honey sauce.
For the sauce;
115g (4oz) granulated sugar
4tbsp runny honey
Place the sugar in a saucepan with 4 tbsp water and bring to the boil, stirring until the sugar dissolves. Boil until it caramelises to a golden brown. Carefully stir in 3 tbsp water, and then stir in the honey. Leave to cool before using.