Equipment
- Hand mixer
- 23 cm removable bottom springform pan
- backing parchment
- large mixing bowl
- weighing scales
- measuring spoons
- small saucepan
- Rolling Pin
Ingredients
vanilla cheesecake
- 100 g butter (melted)
- 200 g digestive biscuits (crushed to a fine powder)
- ½ teaspoon cinnamon
- 1 tablespoon golden caster sugar
- 900 g Philadelphia full fat soft cheese (we have best results with Philadelphia brand)
- 250 g golden caster sugar
- 3 tablespoon plain flour
- 2 teaspoon vanilla extract (or 1 ½ of vanilla bean paste)
- 3 large free range eggs + 1 yolk
- 200 ml soured cream
Instructions
- Heat the oven to 180C/ 160C fan, ensure oven rack in middle of shelf.
- Line the base of a 23cm springform cake tin by putting a piece of parchment paper on top of the tin base and then clipping the side on so the paper is trapped and any excess sticks out of the bottom.
- For the base, melt the butter in a medium pan or microwave. Add to the digestive biscuit crumbs and 1 tablespoon golden caster so the mixture is evenly moist. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Cool on a wire rack while you prepare the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer or powerful hand mixer beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tablespoon plain flour and a pinch of salt, scraping down the sides of the bowl when needed.
- Add the vanilla extract and whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl as needed.
- Stir the soured cream until smooth and add to the mixture Continue on low speed as you add the soured cream. Whisk to blend, but don't over-mix. The batter should be smooth, light and airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling the top should be as smooth as possible, if too many bubbles pierce with a toothpick. Bake for 10 minutes.
- Reduce oven temperature to 110C/ 90C fan and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble. DO NOT OPEN THE OVEN DURING THIS TIME.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2-3 hours. The cheesecake may get a slight crack on top as it cools.
Notes
This is a great recipe to prepare ahead of time. The cheesecake can be prepared up to 2-3 days before serving. Best at least1 day ahead of needing. Also, once cooked and cooled this cheesecake can be frozen for up to 3 months in portions.
The plum puree and syrup can also be prepared ahead of time, cooled and kept in the fridge until you are ready to serve. If the syrup has solidified, simply heat it gently in a pan and add a little water to loosen if you need to. Take care not to boil as this will only cause the syrup to further reduce.
Nutrition Facts
Baked Vanilla Cheesecake Recipe
Amount Per Serving
Calories 699
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g131%
Cholesterol 161mg54%
Sodium 416mg18%
Potassium 516mg15%
Carbohydrates 70g23%
Fiber 3g13%
Sugar 56g62%
Protein 9g18%
Vitamin A 1965IU39%
Vitamin C 21mg25%
Calcium 130mg13%
Iron 1.9mg11%
* 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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