Delicious combinations

Deep-filled Vanilla Cheesecake

Wine suggestion: 10-year-old Tawny Port

Serves 12

Ingredients:

For the base:
250g crushed biscuits
25g caster sugar
60g melted butter

For the filling:
1050g cream cheese
150ml extra thick single cream
1 teaspoon vanilla extract
Grated zest of 1 lemon
4 medium eggs
75g caster sugar
1 vanilla pod

To decorate:
Mint sprigs
Redcurrants
Icing sugar, to dust

Preparation:
In a large bowl mix the crushed biscuits and caster sugar with the melted butter. Mix together well and press into the base and sides of an 18cm deep-sided loose-bottomed cake tin.

Meanwhile, whisk the cream cheese, single cream, vanilla extract, grated zest of lemon, caster sugar and eggs together until smooth. Using a small sharp knife cut the vanilla pod along its length then scrape out the small black seeds into the creamy mixture. Stir well.

Preheat the oven to gas mark 2/150°C. Pour the cream cheese mixture into the tin and place on a baking sheet. Bake for 45 minutes. Turn the oven off and leave the cheesecake to stand for 30 minutes with the oven door ajar. Remove and chill for 2 hours. Serve decorated with mint, redcurrants and icing sugar.