Baked Vanilla Bean Cheesecake

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8 Ingredients

2 1/2teaspoons Queen Organic Vanilla Bean Paste
250grams plain sweet biscuits
125grams unsalted butter, melted
500grams cream cheese, blocks, chopped, softened
395grams sweetened condensed milk, softened
4 free range eggs
600milliliter thickened cream
230grams raffaello chocolates

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Queen Organic Vanilla Bean Paste adds strong, real vanilla flavour and beautiful vanilla bean flecks to your creations. It comes in a convenient tube so it’s mess-free, too.

Method

Step 1 of 4

Preheat oven to 160°C/140°C fan-forced. Grease and line base and side of a 22cm springform pan with baking paper.

Step 2 of 4

Place biscuits in a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base and up side of pan. Refrigerate until required.

Step 3 of 4

Place cream cheese and milk in a cleaned processor and process until smooth. Add eggs, one at a time, processing until combined between additions. Add 2 tsp vanilla and half of the cream, then process until combined. Pour into pan. Bake for 55 minutes or until cheesecake is just set in the centre. Turn off oven. Stand cheesecake in oven, with the door slightly ajar, for 2 hours or until cool. Refrigerate for 8 hours or overnight to set.

Step 4 of 4

Using an electric mixer, beat remaining cream and vanilla in a large bowl until firm peaks just form. Transfer cheesecake to a serving plate. Top with cream mixture and chocolates. Serve.