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125Total Time
30Prep Time
55Bake Time
A little effort

Baked Vanilla Cheesecake Recipe

Quick and easy

4 Reviews

  • Vegetarian

About the bake

It's no secret that we all love a cheesecake, but a vanilla cheesecake baked? Wow, that's a whole different ball game. 

This vanilla cheesecake recipe is a complete game changer that is sure to send ripples through your next dinner party or gathering. Lovingly created by Eric Lanlard, this baked vanilla cheesecake uses Nielsen-Massey Vanilla Bean Paste to create the dreamiest vanilla flavour and beautiful flecks of vanilla seeds throughout, meaning there is no need to fiddle about with a vanilla pod.

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, or sprinkle chopped chunks of toffee fudge and drizzle on a salted caramel sauce.

125Total Time
30Prep Time
55Bake Time
A little effort


  1. Step 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. Step 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. Step 3:

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

  4. Step 4:

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


  5. Step 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. Step 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. Step 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. Step 8:

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

  9. Step 9:

    For the finishing touch, serve with a scoop of homemade Vanilla Ice Cream.


  • For the Base

    • 150g Digestive biscuits (crushed)
    • 75g Unsalted butter (plus extra for greasing)
  • For the Topping

    • 900g Full fat cream cheese
    • 200g Billington's Unrefined Golden Caster Sugar
    • 200ml Sour cream
    • 3 tbsp Allinson's Plain White Flour
    • 3 Large free range egg(s)
    • 1 Large free range egg yolk(s) (beaten)
    • 3 tsp Nielsen-Massey Vanilla Bean Paste


  • 20cm spring form cake tin
  • Mixing bowl

Nutritional Information

per 125g
  • 478cal Energy
  • 36g Fat
  • 21g of which Saturates
  • 27g Carbohydrates
  • 20g of which Sugars
  • 10g Protein
  • 0.88g Salt

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