Baked Vanilla Cheesecake
A rich, creamy baked vanilla cheesecake on a buttery biscuit base. Smooth, crack-free and wonderful with fresh berries.
- Prep
- 25 min
- Cook
- 1 hr 10 min
- Serves
- 12
- Level
- Medium
A baked cheesecake is richer and silkier than a set one, with a gently tangy, custard-like texture. The key is a low oven and a slow cool so it sets evenly without cracking.
Make sure all your ingredients are at room temperature so the filling blends smoothly without lumps. Mix gently. Too much air creates bubbles and cracks.
Baked Vanilla Cheesecake
1 hr 35 min total · approx. 480 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 160°C / 140°C fan. Line the base of a 23cm springform tin.
- Mix the biscuits with the butter, press firmly into the tin and bake for 10 minutes.
- Beat the cream cheese, sugar, flour and vanilla on a low speed until smooth. Beat in the eggs one at a time, then the soured cream, mixing just until combined.
- Pour over the base and bake for 50–60 minutes until set at the edges with a slight wobble in the middle.
- Turn off the oven, open the door a crack and leave the cheesecake inside for 1 hour.
- Chill for at least 4 hours or overnight before serving with berries.
Cook's noteRun a knife around the edge as soon as it comes out of the oven to help prevent cracking.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
