Baked Vanilla Cheesecake

Baked Vanilla Cheesecake


DifficultyBeginnerMakes8 Servings

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


For the Biscuit Base
 200 g Digestive Biscuits / Graham Crackers
 100 g Unsalted Butter(You may need slightly less)
 Zest 1/2 Lemon
 Pinch of Salt
For the Filling
 1200 g Full Fat Cream Cheese
 50 g Plain Flour / All Purpose Flour
 325 g Sugar
 200 g Sour Cream
 1 Vanilla Bean
 Zest 1/2 Lemon
 220 g Whole EggsRoughly 4 Large Eggs, but weigh them after you crack them
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Method


Biscuit Base
1

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.

Filling
2

Beat the cream cheese in a stand mixer on a low speed for 2 minutes.

3

Then add in the flour and sugar and beat again.

4

Next, add the lemon zest, vanilla and sour cream and beat to combine.

5

Lastly, pour in the eggs and beat. You should be left with a smooth cheesecake batter.

6

Tap the stand mixer bowl on a work surface to remove any air bubbles, then pour the mixture on top of the biscuit base.

7

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.

8

Once baked, leave to cool to room temperature then put it in the fridge to chill overnight

Ingredients

For the Biscuit Base
 200 g Digestive Biscuits / Graham Crackers
 100 g Unsalted Butter(You may need slightly less)
 Zest 1/2 Lemon
 Pinch of Salt
For the Filling
 1200 g Full Fat Cream Cheese
 50 g Plain Flour / All Purpose Flour
 325 g Sugar
 200 g Sour Cream
 1 Vanilla Bean
 Zest 1/2 Lemon
 220 g Whole EggsRoughly 4 Large Eggs, but weigh them after you crack them
Shop the equipment

Directions

Biscuit Base
1

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.

Filling
2

Beat the cream cheese in a stand mixer on a low speed for 2 minutes.

3

Then add in the flour and sugar and beat again.

4

Next, add the lemon zest, vanilla and sour cream and beat to combine.

5

Lastly, pour in the eggs and beat. You should be left with a smooth cheesecake batter.

6

Tap the stand mixer bowl on a work surface to remove any air bubbles, then pour the mixture on top of the biscuit base.

7

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.

8

Once baked, leave to cool to room temperature then put it in the fridge to chill overnight

Baked Vanilla Cheesecake