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
This is a great recipe to prepare ahead of time, as the cheesecake needs to be chilled and this can be done overnight. The cheesecake can be prepared and stored in the fridge up to 2-3 days before serving.
Once cooked and cooled this cheesecake can be frozen for up to 3 months, either as a whole cheesecake or in individual portions.
Nutrition Facts
Baked Vanilla Cheesecake Recipe
Amount Per Serving
Calories 456
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 124mg41%
Sodium 439mg19%
Potassium 147mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 7g14%
Vitamin A 1049IU21%
Vitamin C 0.2mg0%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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