Baked Vanilla Cheesecake

5 from 8 votes

A deep baked vanilla cheesecake ideal for entertaining

Course Dessert

Cuisine British

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 483kcal

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.