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!
Ingredients
- 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
Instructions
Servings 10-12 / Prep time 25 mins plus 8 hours to cool / Cook time 55 mins
- 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.
- 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.
- Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
- Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
- Pop the tin in the oven for 10 mins.
- Remove the tin from the oven and set aside.
- Turn the oven down to 160°C/140°C fan and place a large baking tray underneath the middle shelf.
- 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.
- Add the vanilla extract and lemon juice and mix.
- Add the eggs one at a time, mixing in between until just combined.
- Fold in the soured cream and add the cheesecake mixture to the tin, levelling it with a spoon/spatula.
- Add boiling water to the baking tray in the oven, filling it a couple of cm deep.
- 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.
- Open the oven door slightly and let the cheesecake cool in the oven for 1.5 hours.
- 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.
- 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.
Tips
- 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.
