Today's Mixing Bowl recipe comes for Vanilla Cheesecake comes from illustrator and print maker Sally Elford. Based in the UK, Sally is influenced by mid-century artists like Jan Balet, Miroslav Sasek, and, my longtime favorite, Charley Harper! In the past, she has worked with clients such as Oxford University Press, BBC Worldwide, and Readers Digest, to name a few, and recently started creating and selling limited edition prints on her Etsy site where you can find a nice selection of her great designs. Personally, I really love the Peaceful Park print, but check out her shop to find your favorite!
The last few Mixing Bowl posts have been fruit-filled desserts, so I was excited when Sally sent over this vanilla cheesecake recipe! Not that I have anything against fruit, in fact I love it, but this is great recipe to lead us into fall Quick, easy, and a great way to impress your guests. What's could be better? 
Click here to check out the illustrations on Sally’s Etsy site and here to check out more images on her Web site. Thanks, Sally!
Recipe and more images after the jump.
Easy Vanilla Cheesecake
(adapted from Cooking for Engineers)
1. Beat together in a bowl:
455g cream cheese or mascarpone cheese
2 beaten eggs
1 teaspoon of pure vanilla extract
50g granulated sugar (make it 100g if using cream cheese)
2. Place 8-10 ginger biscuits in either cupcake cases or ramekin dishes.
3. Dollop mixture evenly over biscuits in cases/dishes
4. Add a sprinkle of nutmeg over each cheesecake
5. On a baking tray pop in oven at 350 F or 175 C
for 15 minutes.
6. Take off tray and cool on wire rack
7. Refrigerate before serving.
Can be topped with soft fruit once cooled – raspberries particularly nice!
If you need help converting the measurements, click here for a nifty conversion calculator.
