Baked vanilla cheesecake is a classic dessert recipe that always goes down well and tends to be a crowd pleaser. Today I’m sharing the step by step on how to make this yummy dessert, thanks to Baking Mad and celebrity chef Eric Lanlard.

Baked vanilla cheesecake recipe

Ingredients

FOR THE BASE

  • 150g Digestive biscuits crushed 
  • 75g Butter (unsalted)  Plus extra for greasing 

FOR THE TOPPING

  • 900g Cream cheese  full-fat
  • 200g Unrefined golden caster sugar (we use Billington’s)
  • 200ml Sour cream 
  • 3tbsp Plain white flour (we use Allinson)
  • Egg(s) (free range) 
  • Egg yolk(s) (free range)  lightly beaten 
  • 3tsp Nielsen-Massey vanilla bean paste

IMG_7317-2You can buy all of the necessary ingredients from Baking Mad, who sent us these products so that we could try out this recipe and share with you.

This recipe was developed by celebrity chef Eric Lanlard to showcase the lovely Nielsen-Massey vanilla products and you can find more great vanilla recipes over on the Baking Mad site too.

Baked Vanilla Cheesecake Recipe

Method

Preheat oven to 180 C (160C for Fan) / Gas mark 4

Grease and line the base of a 20cm spring form cake tin

Melt the butter. Add the biscuit crumbs and stir it to combine.

Place in the base of cake tin and spread flat into an even layer.

Bake in the oven for 10 minutes until golden, then remove and set aside to cool.

Reduce oven temperature to 160C (140C fan) or gas mark 2

In a large bowl, beat together the cream cheese and golden caster sugar until smooth.

Add the sour cream and flour and beat again.

Gradually add the eggs and the Nelson Massey vanilla bean paste, beating well between each addition.

Pour the cream cheese mixture onto the biscuit base and bake for 45 minutes in the oven.

The cheesecake should be just set with a slight wobble, and still have cream on top with a slight golden tint around the edges.

Once cooked, turn off the oven and prop the door open – leaving the cheesecake to cool in the oven. This prevents the top from cracking.

Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

Serving Ideas

  • Serve with a chunky fresh blueberry compote with crème de cassis.
  • Sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.

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Credit: Eric Lanlard’s Cheesecake recipe