Nielsen-Massey baked vanilla cheesecake

  • Total Time

    1h 25m
    • Prep Time

      30m
    • Bake Time

      55m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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This simple but delicious baked cheesecake recipe created by Eric Lanlard is the perfect way to end any dinner party. If you want to make it even more special, Eric’s top tips to 'jazz it up' are: -       Serve with a chunky fresh blueberry compote with crème de cassis. -       Sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of a 20cm spring form cake tin.

  2. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (using a spoon).

  3. Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.

  4. Reduce the oven to 160°C (fan 140°C, gas mark 2).  

  5. In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and Nielsen-Massey Vanilla Bean Paste, beating well between each addition.

  6. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.

  7. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.

  8. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

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