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.
9 ingredients9 steps
Vegetarian
Method
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.
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).
Step 3
Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
Step 4
Reduce the oven to 160°C (fan 140°C, gas mark 2).
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.
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.
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.
Step 8
Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
Step 9
For the finishing touch, serve with a scoop of homemade Vanilla Ice Cream.
Ingredients
MetricImperial
For the Base
150gDigestive biscuits (crushed)
75gUnsalted butter (plus extra for greasing)
For the Topping
900gFull fat cream cheese
200gBillington's Unrefined Golden Caster Sugar
200mlSour cream
3 tbspAllinson's Plain White Flour
3Large free range egg(s)
1Large free range egg yolk(s) (beaten)
3 tspNielsen-Massey Vanilla Bean Paste
Utensils
20cm spring form cake tin
Mixing bowl
Nutritional information per 125g serving
Energy 478cal
Fat 36g
of which Saturates 21g
Carbohydrates 27g
of which Sugars 20g
Protein 10g
Salt 0.88g
4 Baker Ratings
Bad
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This has become a firm favorite in our household and is made most weeks! It is easy enough that the children can get involved and I have started sneaking different nuts and seeds in the base to so they're trying new things too.
