Vanilla Cheesecake: Simple is great!

 Something simple does not mean boring ^^. There are many recipes that you will be happy to make it again and again.
 This simple cheesecake should be one of them, smooth, rich, delicious and very easy to make. Because this one contains no flour, the texture is super smooth ^^.
Baking cheesecake is a bit tricky, because you can't fully bake it in the oven, the cake will be cooked by the heat that left in the cake, and set by the coolness of the refrigerator. So, when almost done check it frequently, the cake will be able to take out of the oven when it starts to set around the edge, and wobble in the center. Because the cake will shrink while cooling, run a knife to remove it from the side of the pan prevent the cake from cracking and it will set more beautifully.
I use plain full fat yogurt with plain full fat cream cheese, well I don't recommend using low fat one for this cake, the low fat cream cheese contains more water it won't set properly in this recipe.
You can serve this cake plain, with berry sauce or if you want more richness whipping cream, hehe. 

Vanilla Cheesecake 

Make 20cm cake

Crumb base:
200g .............................. Digestive biscuits, crushed
100g .............................. Melted butter
Filling
100g ............................... Plain yogurt
200g ............................... Whipping cream
2 ...................................... Eggs
380g ............................... Cream cheese 
200g ............................... Sweetened condensed milk
......................................... Seeds from half of vanilla bean

Preheat the oven to 170°C.
Line the 20cm bottom removable cake pan with baking paper.

 Mix the biscuit crumb with melted butter, press onto the bottom and side of the pan.
Cover the outside of the pan with aluminium foil.  
Refrigerate until ready to use.

 Beat the cream cheese until smooth (you can put cream cheese in a bowl and place the bowl over hot water to make it soft). 
Pour the condensed milk, whipping cream, seed from vanilla bean and yogurt into the bowl, beat to combine.
Put the eggs into the bowl, beat to combine.

Pour the batter into the prepared pan.
Place the pan over the baking pan, and pour the hot water into the pan until it come to 3/4 of the cake pan.
Bake for 50-65 minutes, or until the cake start to set but the center is slightly wobble.
Remove the cake from the waterbath, and slide a knife around the edge of the pan to release the cake (don't take the cake out of the pan yet, you do this to prevent it from cracking), let the cake cool then refrigerate to chill for at least 3 hours or overnight.
Serve with berry sauce or fresh fruit.

Vanilla Cheesecake: Simple is great! 

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