Watch this video to find out how to make a delicious dessert for Easter.

Easter is one of those times of year that we love to indulge our sweet tooth. But if you’re looking for something besides chocolate and hot cross buns this year, than Eric Lanlard has just the thing to serve after your Easter Sunday roast lamb.

The celebrity baker shows you how to make this Baked Vanilla Cheesecake, flavoured with the finest vanilla from Nielsen-Massey and what's more, Eric is confident it will be the best you’ve ever tasted!



INGREDIENTS

150g digestive biscuits (crushed)
75g unsalted butter, plus extra for greasing
900g full-fat cream cheese
200g golden caster sugar
200ml soured cream
3 tbsp plain flour
3 free-range eggs, plus 1 egg yolk, lightly beaten
3 tsp Nielsen-Massey Vanilla Bean Paste or Extract

METHOD

Preheat the oven to 180C. Grease and line the base of a 23cm spring form cake tin.

Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (using a spoon).

Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.

Reduce the oven to 160C.

In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and Nielsen-Massey Vanilla Bean Paste or Extract, beating well between each addition.

Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.

Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.

Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

JAZZ IT UP

Serve with a chunky fresh blueberry compote with crème de cassis.

Sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.

April 2015