About this recipe: This cheesecake is delicious and packed full of vanilla flavour. Three vanilla beans and vanilla extract is used in this recipe. A custard cream biscuit base, is topped with a vanilla cream cheese filling, baked and then chilled until ready to serve.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
OMG love this. sounds like a lot and the first time I made this but was huge. So this time I have reduced by 30% it still won't fit in a 7in tin. Ingenious to use custard creams. It really is very vanilla. Lovely with a spoon of lemon curd or fresh raspberrys. Next time I will try chocolate cream cheese and bourbon biscuits. Will post the result.😇 - 04 Jan 2015
I'm giving this 4 stars only because I changed so many things about it. The main part is that I used 1/2 mascarpone and 1/2 cream cheese. Also, if you're going to bother using real vanilla beans, don't throw vanilla extract in there (which is likely not that high quality anyway), just use about 5 vanilla beans, and you're fine. And if you actually want to TASTE the cheesiness, then use 1/2 the sugar recommended. Using 1/2 & 1/2 instead of heavy cream also doesn't take a way from the flavor, and keeps the flavor lighter. - 01 May 2010 (Review from Allrecipes US | Canada)
First, let me start by saying I make cheesecakes, a lot of them. Right now this is the reigning favorite. I follow the recipe other than: adding 4 vanilla beans, and I cook it a little differently. I cook all my cheesecakes the same, 325 degrees, in a water bath. To do this, wrap the bottom of your pan with a double layer of aluminum foil, place the springform pan in a roasting pan, then fill the pan with boiling water until it is half way up the side of your springform pan. Most importantly, your cheesecake is done when it jiggles slightly in the middle, don't wait until a knife comes out clean, it will be overdone. Then, place it on your counter after baking for about 30 minutes, then put into the refrigerator, uncovered for a few hours. Then wrap with plastic and let it set overnight, yes, you need to wait. This produces a perfectly baked, creamy, crack free cheesecake every time, regardless of the type of cheesecake. This one is super good, try it. - 22 May 2012 (Review from Allrecipes US | Canada)