Baked vanilla cheesecake

Name: Baked vanilla cheesecake
Total time: 1 h 20 min
Cuisine: British
Ingredients: 200g digestive biscuits; 100g butter, melted; 600g full-fat cream cheese; 150g caster sugar; 3 large eggs; 200ml soured cream; 2 tbsp plain flour; 2 tsp vanilla extract

A creamy baked cheesecake on a digestive biscuit base. Cool it slowly in the oven to avoid cracks.

Time1 hr 20 plus chilling
LevelMedium
Costabout £0.65 a head
Oven160°C (140°C fan)

10 servings

Ingredients

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200 gdigestive biscuits
100 gbuttermelted
600 gfull-fat cream cheese
150 gcaster sugar
3large eggs
200 mlsoured cream
2 tbspplain flour
2 tspvanilla extract

Method

1
Heat the oven to 160°C (140°C fan). Grease and line a 20 cm springform tin.
2
Crush the biscuits and mix with the melted butter. Press firmly into the base of the tin and chill for 15 minutes.
15 min
3
Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time.
4
Mix in the soured cream, flour and vanilla until just combined.
5
Pour over the base and bake for 50 minutes until set at the edges with a slight wobble in the centre.
50 min
6
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour, then chill for at least 4 hours before serving.
60 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.