Baked Vanilla Cheesecake
Baked Vanilla Cheesecake
This baked vanilla cheesecake recipe has served me so well! It’s so smooth and it’s never cracked on me (and I must have made it over 50 times!).
To perfect this baked cheesecake recipe, I make sure my ingredients are at room temperature before using, and I always mix them on a low speed so I don’t add too much air in. Then I make sure to give the bowl a few taps to knock out any air bubbles that might’ve got trapped whilst mixing. I also always bake my cheesecakes in a water bath – I’m not sure if it’s totally necessary but I’m too scared to try otherwise!
I’ve gone for a classic New York cheesecake with a hint of lemon zest, and I’ve served it with a cream cheese frosting, but you can play around with the flavours as you wish. My number one recommendation is so always use a fresh vanilla bean or vanilla bean paste – no vanilla extract please!
Check out the video and the step-by-step guide to the best baked vanilla cheesecake recipe.
Looking for more cheesecake recipes? Check out my Baked Chocolate Orange Cheesecake recipe and my No-Bake Baileys Cheesecake recipe.
Ingredients
Method
Add the biscuits, lemon zest and salt into a bowl then pour over the melted butter. You want the consistency to be like wet sand. Pour the biscuit mixture into your cake tin and flatten it. Bake in the oven for 8 minutes at 175C/350F, then leave to cool.
Beat the cream cheese in a stand mixer on a low speed for 2 minutes.
Then add in the flour and sugar and beat again.
Next, add the lemon zest, vanilla and sour cream and beat to combine.
Lastly, pour in the eggs and beat. You should be left with a smooth cheesecake batter.
Tap the stand mixer bowl on a work surface to remove any air bubbles, then pour the mixture on top of the biscuit base.
Wrap the tin in foil and add it to a tray of boiling water. Bake in the oven at 175C/350F for 45 minutes, then reduce the temperature to 165C/330F and bake for a further 35 minutes. The cheesecake should still be jiggly in the centre.
Once baked, leave to cool to room temperature then put it in the fridge to chill overnight
Ingredients
Directions
Add the biscuits, lemon zest and salt into a bowl then pour over the melted butter. You want the consistency to be like wet sand. Pour the biscuit mixture into your cake tin and flatten it. Bake in the oven for 8 minutes at 175C/350F, then leave to cool.
Beat the cream cheese in a stand mixer on a low speed for 2 minutes.
Then add in the flour and sugar and beat again.
Next, add the lemon zest, vanilla and sour cream and beat to combine.
Lastly, pour in the eggs and beat. You should be left with a smooth cheesecake batter.
Tap the stand mixer bowl on a work surface to remove any air bubbles, then pour the mixture on top of the biscuit base.
Wrap the tin in foil and add it to a tray of boiling water. Bake in the oven at 175C/350F for 45 minutes, then reduce the temperature to 165C/330F and bake for a further 35 minutes. The cheesecake should still be jiggly in the centre.
Once baked, leave to cool to room temperature then put it in the fridge to chill overnight
Hi the temperature in the oven to cook cheese cake would be the same in rational combi oven ?
I put on the same temperature it become very dark but in your picture loke so smooth and white
Can you please tell my why my cake came out so dark in the colour
I’m afraid I don’t know how to use a rationale!
Hello, How much do we add if we add vanilla bean paste ?
Thank you
1.5 tsp will be good