Baked vanilla cheesecake

Everyone loves a classic cheesecake and this one can be topped however you like.

Serves: 10

Preparation time: 30 minutes

Cooking time: 55 minutes

Cooling time: 1 hour

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You will need

150g digestive biscuits, crushed
75g unsalted butter, plus extra for greasing
900g full-fat cream cheese
200g Billington's golden caster sugar

200ml soured cream
3 tablespoons plain flour
3 eggs, plus 1 egg yolk, lightly beaten
3 teaspoons Nielson Massey Vanilla Extract

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Recipe Information

Step by step guide to making Baked vanilla cheesecake

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the base of a 20cm spring form cake tin.
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).
Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160°C, fan 140°C, gas mark 3.
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 Extract, beating well between each addition.
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 be cream on top with just a slight golden hint around the edges.
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).
Once the oven is cool you can remove the cheesecake to cool completely before
removing from the tin.

Cook's tip: Jazz it up with a chunky fresh blueberry compote with crème de cassis, or sprinkle chopped chunks of toffee fudge and a drizzle of salted caramel sauce.

*All information included in this recipe has been provided by Silver Spoon.