A delicious baked vanilla cheesecake served with mulled plums, plum puree and a mulled plum syrup. A decadent dessert that can easily feed a crowd.
My baked vanilla cheesecake, is a popular recipe. This baked cheesecake is similar in style to a New York Cheesecake and is made using Phillidelphia cream cheese.
I have paired this beautifully light cheesecake with the flavour of mulled plum. However, if you would prefer you can just enjoy the cheesecake on it's own.
Although there are a few components to this dish, they can all be prepared ahead of time and kept in the fridge until you are ready to assemble. Just remember to take everything from the fridge an hour before serving to come to room temperature.
This makes this baked cheesecake a great dessert when you have family and friends for lunch or dinner. It also makes a great festive prep-ahead dessert on Christmas day!
Although the cheesecake is a baked cheesecake it is a very light one and the addition of vanilla adds a lovely sweetness. The mulled plum syrup is not overly sweet, it adds a sharpness to the dish to balance sweetness.
Alternative flavour combinations
I've substituted the vanilla extract with lemon zest and this worked equally well. Citrus flavours work great in a baked cheesecake, orange would also be delicious.
How to make a baked vanilla cheesecake
Most people make a no bake cheesecake for ease when in fact a baked cheesecake is just as easy.
The first key step is preparing your pan. My top tip to do so is to use a springform pan. Insert the baking parchment over the removable bottom the place the outer edges of the pan over the parchment as above.
I find this negates the need of baking in a water bath.
Next have some fun bashing up the biscuits to fine crumbs for the base. We used digestive biscuits but you can easily use a ginger biscuit if you prefer.
Add your melted butter to the crumbs and combine until well coated.
Add the crumb mixture to the prepared pan and bake per the instructions below in the recipe.
While the base is pre-baking begin to prepare the filling. You can use a stand mixer but I find my hand mixer works just as well. Add ingredients per the recipe.
Once the base has cooled you can add the prepared filling. Take care to do so gently to minimise the amount of air bubbles.
Another great tip before placing in the oven is to use a small toothpick and pop the largest of the air bubbles on the top of the cheesecake. This also helps minimise the cracks.
Top tips to baking the perfect cheesecake
- Give yourself time! Make sure you won't need to use your oven immediately after baking the cheesecake.
- Start with room temperature ingredients. Ensure the cream cheese, eggs and sour cream have been taken out of the fridge at least an hour before starting.
- DO NOT over-mix the batter. Whisk until incorporated and stop there.
- Make sure your oven is not too hot. If the outside bakes too fast it will shrink resulting in cracks in the top when it cools.
- DO NOT remove the cheesecake from the oven immediately when finished baking. Allow the bake to slowly come down to room temperature by keeping the oven door open slightly until internal and external temperatures match - a few hours.
- FINALLY - do not be tempted to cut the cheesecake too soon. This is one bake that benefits being made ahead of time and needs a minimum of 4 hours to firm up in the fridge, before attempting to cut.
These are all things to help you achieve a perfect flat top. But remember, if the top cracks you can add your fruit or toppings and no one will be the wiser. The cheesecake will still taste amazing!
Is this dessert suitable for freezing?
Given this size of this cheesecake it’s great for feeding a crowd as you can get 12 generous portions from one cheesecake. Making it an ideal dessert at this time of year.
This cheesecake, without toppings is ideal for freezing. We suggest cutting into serving sizes and placing a small piece of baking parchment between each of the slices.
This means you can take out as many portions as you like in the afternoon, allow to defrost in the fridge and you have a delicious dessert anytime.
Other ways to serve the cheesecake
The great part of a baked vanilla cheesecake is the variety of toppings that you can serve it with .
I topped with mulled plums and a plum syrup for the festive season. But any fresh fruit or frozen fruit turned into a compote will be delicious here.
Alternatively, serve on its own and it will still be smooth, creamy and utterly delicious.
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Additional recipe suggestions
- Lime & Ginger No-bake Cheesecake
- Individual Sherry Trifles
- Hot Mulled Apple Juice (Punch)
- Plum & Almond Galette
- Lemon Tart
- Blackberry Parfait
- Profiteroles with Chestnut Cream
Equipment
- electric hand mixer
- 23 cm (9") springform cake tin
- baking parchment
- large mixing bowl
- weighing scales
- measuring spoons
Ingredients
- 250 g digestive biscuits (or use Graham Crackers or similar biscuit)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 100 g butter
- 600 g full fat cream cheese (room temperature - remove from fridge 30 minutes prior to prep)
- 200 g caster sugar
- 50 g plain flour
- 2 teaspoon vanilla extract (or 1 ½ of vanilla bean paste)
- 3 large free range eggs
- 200 ml soured cream
Instructions
- Preheat the oven to 220C/200CFan/430F. Place oven rack in middle shelf.
- Line the base of a 23cm (9") springform cake tin by putting a piece of parchment paper on the tin base and then clipping the side on so the paper is trapped and any excess paper sticks out of the bottom.
- For the base, start by placing the digestive biscuits into a large Ziploc bag and break down to a fine crumb like consistency using a rolling pin. Pour the mixture into a large mixing bowl. Stir through the ground cinnamon and sea salt.
- Melt the butter in a small saucepan and add to the digestive biscuit mixture, stir well to combine. Press the mixture into the bottom of the springform pan and place into the fridge to chill while you prepare the filling.
- Place the cream cheese into a large bowl and using an electric hand mixer beat the cheese until creamy, about 2 minutes.
- With the mixer on low, gradually add the caster sugar a spoon at a time. Then add the flour, scraping down the sides of the bowl when needed.
- Add the vanilla extract and whisk in 3 large eggs, one at a time, scraping down the sides of the bowl as needed.
- Stir the soured cream until smooth and add to the filling mixture. Continue on low speed to blend until you have a smooth, light batter, but don't over-mix.
- Place the baking tin onto a baking sheet. Use a little melted butter to brush around the sides of the tin.
- Pour the filling over the biscuit base. The top of the filling should be smooth, if there are too many bubbles pierce them with a toothpick. Bake the cheesecake for 10 minutes.
- Now reduce the oven temperature to 110C/ 90CFan/230F and bake for 45 minutes more. TOP TIP: DO NOT OPEN THE OVEN while the cheesecake is baking, the temperature needs to remain constant!
- The cheesecake is baked when the filling still has a slight wobble when you gently shake the tin. Turn off the oven.
- For a cheesecake with a creamy centre open the oven door and allow the cheesecake to cool in the oven for 2-3 hours.
- For a drier texture to your cheesecake leave the oven door closed while it cools. Again leave it to cool in the oven for 2-3 hours.
- While it cools, the cheesecake may get a slight crack on top, this is normal and nothing to worry about.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Petta says
Hello!
I was wondering is it possible to make this cake using frozen plums?
Thank you
Lesley says
Hello Petta, yes you can use frozen plums to make the mulled plums for topping the cheesecake. Having been frozen they are likely to be a little softer, but just watch as you cook them, they should be absolutely fine and a great use of your frozen fruit.