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Close up of a cheesecake with a large slice cut out of it, on white plate.
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5 from 3 votes

Baked Vanilla Cheesecake

A deep vanilla cheesecake ideal for entertaining
Course Dessert
Cuisine British
Keyword vanilla cheesecake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 483kcal


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


  • Preheat the oven to 180°C. 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.
  • 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. Add the eggs and vanilla bean paste, beating well between each addition.
  • 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. 


Calories: 483kcal | Carbohydrates: 32g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 161mg | Sodium: 330mg | Potassium: 159mg | Sugar: 24g | Vitamin A: 1350IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1.1mg