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Baked Vanilla Cheesecake
Rare Recipe from Andy Foster, St Tudno Hotel in Llandudno
Andrew Foster has recently returned to St Tudno as Head Chef after previously helping the hotel to gain 3 AA Rosettes in the 90’s. The restaurant has been awarded 2 AA Rosettes and also has an award winning wine list.
Baked Vanilla Cheesecake
Chef currently serves this with with blackberry compote, tuile biscuit and pastels
INGREDIENTS - BASE
- 70g plain flour
- 70g caster sugar
- 70g ground almonds
- 70g unsalted butter
- Salt
INGREDIENTS - CHEESECAKE
- 525g cream cheese
- 115g mascarpone
- 150g sugar
- 1 vanilla pod
- 2 whole eggs
- 6 egg yolks
METHOD - BASE
- Mix all the base ingredients together in a large mixing bowl until a fine crumb mixture is formed.
- Place a disc of greaseproof paper in the bottom of a 9 inch spring form cake tin and then press the mixture into the tin.
- Bake at 160°C until golden brown for 15 - 25 minutes.
- Allow to cool.
METHOD - CHEESECAKE
- Mix the cheesecake ingredients in a bowl until smooth, pour into the cake tin and bake at 130°C for approximately 30 minutes.