Vanilla Cheesecake

Total Time Taken

2 hrs plus chilling

Servings 6

1 1 1 1 1 1 1 1 1 1
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100 gMarie biscuits

70 gD’Lecta unsalted butter

300 gD’Lecta creme cheese

1/2 tspVanilla essence

125 gCaster sugar

25 gCorn flour


1Egg white

70 gD’Lecta creme


Preheat an oven to 150°C.

Crush the marie biscuits with a rolling pin to form a coarse powder.

Add the melted butter to the crushed biscuits and mix well.

Prepare a 10 inch diameter stainless steel ring by making a base of aluminium foil.

Put the biscuit mixture on top of the foil and level.

Put the ring in the oven and bake for 10 minutes.

Remove and keep aside.

Beat the cream cheese with caster sugar and corn flour for 2-3 minutes until smooth on a slow speed.

Add the whole eggs one by one and continue beating.

Once the mixture is smooth, add the cream and continue beating.

In a separate bowl, beat the egg white alongwith sugar to form soft peaks.

Fold in the egg whites to the cream cheese mixture.

Fold in the melted butter and then pour the mixture on top of the biscuit mixture and level with a spoon.

Put the cheesecake in the oven and fill the tray with water to form a double boiler (It should reach the height of half the cake tin).

Bake the cheesecake for approximately 1 hour 15 minutes to 1 hour 30 minutes until set.

Once set, remove from the oven and let it cool at room temperature.

Chill the cheesecake for atleast 2 hours before serving.

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