I made it for dinner and my friends wished they hadn't eaten so much of the main dish beforehands. Not because cheesecake is heavy (it is "a bit" heavy), but because the cheesecake I made was delicious and we all wanted to eat more of it! The leftovers made a nice breakfast the day after anyways, and I would say it tasted even better because it had spent a whole night in the fridge.
You can serve cheesecake with any fresh fruit or fruit compote/sauce that you like. You can also enjoy it plain and taste the mild flavor of lemon and vanilla in it! Try the recipe yourself and share it with friends or family, because this is a big cake :-)
150 g melted butter
250 g digestive biscuits (crushed)
115 g sugar
3 tbsp cornflour
900 g cream cheese (at room T)
1.15 dl double cream
1 vanilla pod (seeds)
zest of 1 lemon and 1 orange
Mix butter and biscuits in a bowl, and press into the base of a buttered springform. Bake 10 min at 180C and then allow it to cool down.
Beat up sugar, cornflour and cream cheese in a big bowl. Add eggs, beat well. Add the double cream gradually while beating until obtaining a smooth mix. Add the vanilla seeds and the zest, and mix. Pour the mixture into the form and even out the surface. Bake 45 min at 200C until it becomes golden.
Let the cake cool down at room T 2-3 hours and then put it in the fridge to obtain a firm consistency.
1) you can cool down the cake faster by putting it straight in the fridge but then you risk cracking the cake
2) you can swap the cornflour for normal flour
3) you can choose to flavor the cake with either vanilla, lemon or orange... all three together as you like
4) beating while mixing all the ingredients makes the cake more airy and fluffy, thus a bit less heavy (well not calorie-wise lol)