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    Home » Recipes » Desserts

    Published on May 4, 2015. Modified on Nov 12, 2024 by bakingqueen74. This post may contain affiliate links. 10 Comments

    Nielsen-Massey Baked Vanilla Cheesecake

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    Jump to Recipe

    A deep baked vanilla cheesecake speckled with vanilla which is ideal for entertaining or to share with a crowd.

    Cheesecake on a white plate.
    Jump to:
    • Nielsen-Massey vanilla
    • Ingredients
    • Method
    • Tips for Making a Baked Vanilla Cheesecake
    • Storage
    • Verdict on the Cheesecake
    • Recipe
    • Reviews

    Nielsen-Massey vanilla

    When Baking Mad got in touch and asked if I would like to try out one of their vanilla-based recipes using Nielsen-Massey vanilla extract, I was very keen to do so.

    The scent of vanilla has to be one of my favourites in baking, and I had seen Nielsen-Massey’s stands at the Cake and Bake Show at Earls Court last year, but not managed to get into one of the tastings they were giving.

    Out of the list of delicious bakes on offer, I decided to try out Eric Lanlard’s cheesecake recipe.

    I went for this one as I’ve never baked a cheesecake before but have wanted to for a while.

    And given the recipe is by Eric Lanlard, what better recipe to try out than one of his.

    Cheesecake on a serving plate with one slice cut out on another plate.

    I was sent a pretty hamper containing Nielsen-Massey vanilla extract, vanilla bean paste, vanilla pods and Billington’s golden caster sugar to use in the recipe. 

    Hamper with vanilla extract, golden caster sugar and vanilla pods inside.

    On looking at the recipe to get prepared to make the vanilla cheesecake, I noticed it required a LOT of cream cheese. 900 g of cream cheese in one cheesecake anyone?

    Casting my eye down the rest of the ingredients I made a mental note to renew my gym subscription pronto: 200 g of golden caster sugar, 200 ml sour cream and three eggs plus one yolk are in there too.

    This makes a very large and delicious cheesecake, so do make sure there are more than two adults and two chldren around to eat it if you make one…

    Vanilla cheesecake on a white plate, blue napkin in front with spoons.

    I decided to use the vanilla bean paste in my cheesecake rather than extract.

    This gave the cheesecake the lovely speckled appearance you get with vanilla pods, without the hassle of scraping the pods out yourself.

    Close up of a cheesecake with a large slice cut out of it, on white plate.

    Ingredients

    Here is what you will need fo this recipe. Get the quantities in the recipe card below.

    • digestive biscuits
    • butter – I prefer unsalted
    • full fat cream cheese – either Philadelphia or supermarket own brand will work.
    • golden caster sugar – if you don’t have golden you can use normal white caster sugar.
    • sour cream
    • plain flour
    • eggs – I prefer free range, large.
    • vanilla bean paste – if you can’t get vanilla bean paste then you can use vanilla extract. Avoid essence which is synthetic and doesn’t have good flavour.

    Method

    1. Preheat the oven to 180°C / 350℉. Grease and line the base of a 20cm springform tin.
    2. Melt the butter and crush the digestives then stir them in, mix well. Place in the cake tin and spread evenly, then flatten with a spoon or spatula.
      Bake in the oven for 10 mins, until golden. Remove and leave to cool while you make the filling.
    3. Reduce the oven temperature to 160°C.
    4. In a large bowl, beat together the cream cheese and caster sugar until smooth, then add the sour cream and flour and mix again.
    5. Add the eggs and vanilla bean paste, beating well between each addition.
    6. Pour the cream cheese mix on to the biscuit base carefully, and bake for 45 mins. The cheesecake should be just set with a slight wobble. The colour should be mainly cream with gold around the edges.
    7. Once finished, turn off the oven and leave the door ajar then leave the cheesecake to cool in the oven – this is supposed to prevent the top from cracking.
    8. Once the oven is cool take the cheesecake out and leave it to cool completely, then carefully remove it from the tin using the spring form base. 

    Tips for Making a Baked Vanilla Cheesecake

    If you make this I have a few tips for you: use a very deep tin as there is a lot of cheesecake topping in there.

    Don’t use self-raising flour instead of plain like I did, thinking that as there are only a few tablespoons of flour wouldn’t affect the cheesecake. Mine rose a lot and nearly over the edges of my deep tin.

    Do make sure you grease the sides of your springform tin so the cheesecake comes out cleanly.

    Storage

    You can keep the leftover baked cheesecake for approx. 3 days in the fridge.

    Freezing: Baked cheesecake can be frozen. If freezing leftovers, wrap slices carefully and freeze then store in a lidded container in the freezer. Use within one month.

    Verdict on the Cheesecake

    We really enjoyed the baked vanilla cheesecake, thankfully mine came out of the tin in one piece and didn’t fall apart as I feared would happen when I handled it.

    It has a very deep cream cheese layer, filled with vanilla flavours, and with a lovely texture.

    As a baked cheesecake I thought you get more flavour than with the no-bake cheesecakes as well.

    Definitely a pudding I would make again when we have visitors over.

    Pin this recipe for later

    Baked vanilla cheesecake collage of text and image.

    Recipe

    Vanilla cheesecake on a white plate with vanilla bottle to the side.

    Baked Vanilla Cheesecake

    A deep baked vanilla cheesecake ideal for entertaining
    5 from 8 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: British
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12
    Calories: 483kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the Base

    • 150 g digestive biscuits crushed
    • 75 g unsalted butter plus a little extra to grease

    For the Topping

    • 900 g full fat cream cheese
    • 200 g golden caster sugar
    • 200 ml sour cream
    • 3 tbsp plain white flour
    • 3 large egg free range
    • 1 large egg yolk free range, beaten
    • 3 tsp vanilla bean paste
    UK Measurements – US Measurements

    Equipment

    deep 8-inch springform pan
    deep 8-inch springform pan
    mixing bowl
    mixing bowl

    Instructions 

    • Preheat the oven to 180°C / 350℉. Grease and line the base of a 20cm springform tin.
    • Melt the butter and stir in the biscuit crumbs, mix well. Place in the cake tin and spread evenly, then flatten with a spoon or spatula.
      75 g unsalted butter, 150 g digestive biscuits
    • Bake in the oven for 10 mins, until golden. Remove and leave to cool while you make the filling.
    • Reduce the oven temperature to 160°C.
    • In a large bowl, beat together the cream cheese and caster sugar until smooth, then add the sour cream and flour and mix again.
      900 g full fat cream cheese, 200 g golden caster sugar, 200 ml sour cream, 3 tbsp plain white flour
    • Add the eggs and vanilla bean paste, beating well between each addition.
      3 large egg, 1 large egg yolk, 3 tsp vanilla bean paste
    • Pour the cream cheese mix on to the biscuit base carefully, and bake for 45 mins. The cheesecake should be just set with a slight wobble. The colour should be mainly cream with gold around the edges.
    • Once finished, turn off the oven and leave the door ajar then leave the cheesecake to cool in the oven – this is supposed to prevent the top from cracking.
    • Once the oven is cool take the cheesecake out and leave it to cool completely, then carefully remove it from the tin using the spring form base. 
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    Disclosure: I was sent a hamper of Nielsen-Massey goodies from Baking Mad.com for the purpose of this recipe post. All images, words and opinions are my own.

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    Reader Interactions

    Comments

    1. lucyparissi says

      May 08, 2015 at 2:33 pm

      This looks like a proper ‘doorstop’ cheesecake as my husband would call it. I just want to dive in! Totally delicious – thanks for linking up with #CookBlogShare

      Reply
    2. kneadwhine says

      May 05, 2015 at 8:24 pm

      As always, Lucy, this looks delicious. I just want to delve in! Sure it’s not propoint friendly though given the list of ingredients!

      Reply
    3. efwalt says

      May 05, 2015 at 12:25 pm

      Ooooooooooooh I love baked cheese cake SO much this looks to ie for. Can I just jump right in?!

      Reply
      • bakingqueen74 says

        May 05, 2015 at 7:21 pm

        Thank you, and please do Emma!

        Reply
    4. choclette says

      May 05, 2015 at 10:25 am

      I’ll come and help you out with a slice or two Lucy – pleeeaaase. It sounds so good and I the simple flavouring of vanilla is one of the best.

      BTW did you know We Should Cocoa is all about vanilla this month?

      Reply
      • bakingqueen74 says

        May 05, 2015 at 10:34 am

        Ooh yes I had seen that, I have plenty of vanilla to make something chocolatey with now 🙂

        Reply
    5. Dannii @ Hungry Healthy Happy says

      May 05, 2015 at 9:44 am

      A vanilla cheesecake is such a classic dessert. I haven’t had one in ages.

      Reply
      • bakingqueen74 says

        May 05, 2015 at 10:34 am

        Lovely isn’t it, i have enough for a few more days 🙂

        Reply
    6. laura says

      May 04, 2015 at 11:12 pm

      Wow this looks delicious! I love baking I recently bought a KitchenAid mixer for our new house which I can’t wait to use properly & experiment with new recipes!

      L x

      Reply
    7. karengribbon says

      May 04, 2015 at 9:24 pm

      I would so love to be able to bake. I can’t. Honestly I can’t. Betty Crocker is my best friend.

      Reply
    5 from 8 votes (7 ratings without comment)

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