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Calling All Cheesecake Lovers! Try Our Irresistibly Creamy Baked Vanilla Cheesecake Recipe.

You’re in for a treat with our Baked Vanilla Cheesecake recipe! It’s packed with rich, creamy vanilla flavour that’s perfect for any occasion. Your family & friends will be blown away and begging for more. Give this recipe a try and experience the ultimate cheesecake deliciousness!


  • 150g Digestive Biscuits
  • 85g Unsalted Butter, melted plus extra for greasing
  • 800g Full Fat Cream Cheese, at room temperature
  • 225g Golden Caster Sugar
  • 3 Tbsp Plain Flour
  • 1 Tbsp Gorilla Vanilla – Organic Vanilla Extract
  • 5 Tsp Lemon Juice
  • 3 Large Eggs, at room temperature
  • 175g Soured Cream, at room temperature


Servings 10-12 / Prep time 25 mins plus 8 hours to cool / Cook time 55 mins

  1. Preheat the oven to 180°C/160°C fan and grease a 20cm/8inch round spring form tin, placing a round piece of greaseproof baking paper at the bottom.
  2. Put the biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
  3. Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
  4. Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
  5. Pop the tin in the oven for 10 mins.
  6. Remove the tin from the oven and set aside.
  7. Turn the oven down to 160°C/140°C fan and place a large baking tray underneath the middle shelf.
  8. In a large bowl, mix together the cream cheese, sugar and flour using a stand or hand held mixer. Mix for approx. 1 min until combined, scraping down the sides half way through.
  9. Add the vanilla extract and lemon juice and mix.
  10. Add the eggs one at a time, mixing in between until just combined.
  11. Fold in the soured cream and add the cheesecake mixture to the tin, levelling it with a spoon/spatula.
  12. Add boiling water to the baking tray in the oven, filling it a couple of cm deep.
  13. Immediately place the cheesecake onto the middle shelf, above the baking tray and bake for 40-45 mins. The cheesecake should have a slight wobble in the middle when done.
  14. Open the oven door slightly and let the cheesecake cool in the oven for 1.5 hours.
  15. Remove the cheesecake from the oven and once it is fully cool, cover it and pop it into the fridge for at least 4 hours or overnight.
  16. Run a knife around the edge of the cheesecake and unlock the side of the tin. Carefully remove the cheesecake from the bottom of the tin and enjoy.


  • Make sure all your ingredients are at room temperature to avoid lumps.
  • Overmixing the eggs can cause the cheesecake to crack, you only want to mix them in until just combined.
  • You won’t taste the lemon in the cheesecake, it just enhances the overall flavour.
  • Placing boiling water in a tray while baking the cheesecake creates steam. This will help the cheesecake rise slowly and reduce the risk of cracks when baking and cooling.
  • Cooling the cheesecake gradually in the oven helps prevent cracks.
  • We found baking the cheesecake on a non-fan setting gave a better result.