French Vanilla Cheesecake
French Vanilla Cheesecake (9"). Our kitchen elves can't tell you how many versions of this we've made. After we decide on the crust and the butter, comes the cheese. The cheese, the raison d'être, the whole point of it all. We've tried the European cheeses, the Australian cheeses, the New Zealand cheeses. Which has best flavour and texture? And the vanilla...the other raison d'être...Vanilla extract, vanilla bean, vanilla paste? Please, when you see tiny little black specks in our cheesecakes, they are not dirt, they are the tiny little seeds from the Vanilla bean. Should we use cream, sour cream, buttermilk, yoghurt? It's about getting simple things right. Not too sweet. Not too soft. Not too hard. Just right.
So many decisions to take before we can bring this cake to you...more sugar less sugar more cheese less cheese more flavour less flavour higher temperature lower temperature more time less time more egg less egg more cream less cream more this less that. I'm sure I drive my Kitchen Elves nuts too, they're literally cross eyed. 𗀝𗀝
This is what we call a tried and tested plain vanilla cheesecake.
Please note: This cake is usually sold unadorned. Any decorations if provided is subject to availability of ingredients and will be garnished by hand, decorating styles may differ.
Please allow 2 days' notice for this cake.
Cake must be stored in an airtight container in a chiller away from direct sunlight. If properly stored, it can keep for 2 to 3 days. Please remove from the chiller 15 to 30 minutes before serving.
Cake is packed in a standard white cardboard cake box. Please note that the cake box may soften when placed in a chiller due to the moisture level within.