Baked vanilla cheesecake

Recipe uploaded by

olive magazine

17 ratings

Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Know-how

Put a handful of whole raspberries into the base before pouring over the cheese mixture. Mash and sieve a further 200g raspberries and drizzle 2 tbsp over the top, running a knife through any large blobs. Bake as before and serve the rest of the sauce on the side. Top the cheesecake with more fresh raspberries.

Per serving

623 kcalories, protein 6.6g, carbohydrate 38.5g, fat 50.2 g, saturated fat 30.1g, fibre 0.5g, salt 1.01 g

Latest comments and suggestions

Results 1-20

• HappyBunny

  24 December 2007

  HappyBunny rated and commented on this recipe

  

  What an easy recipe. Just whizz all the stuff in the Magimix, pour it on the base and bake for 40 minutes. That's it. I followed the raspberry tip at the the bottom of the recipe - wonderful flavour! The reason I'm not giving it five stars is because it cracked rather badly as it cooled. I'll definitely make this again.

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• Chilton Diva

  31 December 2007

  Chilton Diva rated and commented on this recipe

  

  Great recipe! My first baked cheesecake & I've made it about 8 times since I first made it in the summer! I find that the flavour benefits from the addition of a scraped vanilla pod as well as the vanilla extract & I also add a few more biscuits to the base. Adding a few spoons of leftover sour cream (i buy the larger carton) to the top for the last 5mins of cooking adds a really lovely creamy layer to the cake too. A firm favourite!

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• samantha

  16 January 2008

  samantha rated and commented on this recipe

  

  oh my goodness how yummy!! quick & easy to make, I added some swirls of melted chocolate to this. all the family loved this so it will be a definate feature on our menus in the future.

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• DrJ

  20 March 2008

  DrJ rated and commented on this recipe

  

  Turned out excellent, needed to bake longer than 40 mins tho. I ended up with extra mixture so I dont think it really matters that you put 600g of Cream Cheese in! I didnt put fruit on the base but because I was making it for alot of people so I thought it would be wise to put fruit on top, that way they could get rid of it if they didnt like. Instead I swirled real strawberries on top and it was lovely. Would have liked to use raspberries!

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• vh1967

  22 March 2008

  vh1967 commented on this recipe

  To avoid the cheesecake cracking on top, ensure when you turn off the oven you leave the cheese cake in there for about an hour (or overnight with the door open if it is a gas oven, again after the oven has been turned off). Also make sure you do not overcook the cheesecake - it should have a slight wiggle still in the centre at the point you turn the oven off; the cheesecake will continue cooking in the oven once it has been turned off and you do not want it to overcook, but nor do you want it to cook too quickly - this causes the wrinkles to happen on the cheesecake surface.

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• sandra

  27 March 2008

  sandra commented on this recipe

  This is superb and easy to make. My first one never did set in the middle, so next time left for another 15mins and also did as others had said. turned oven off and left for an hour. I used frozen raspberries and worked perfect, also seived icing sugar over top to finish.

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• Laura

  10 April 2008

  Laura rated and commented on this recipe

  

  I cooked this for an extra 15 mins and added a scraped vanilla pod as others have done. I turned off the oven and just left it for half an hour as I didn't have enough time to leave it for the full hour but it turned out great. I will definitely make this again

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• Pru

  01 June 2008

  Pru commented on this recipe

  I made this for a dinner party and it went down brilliantly - very easy to prepare, I left it in a fan oven for 50 mins after reading the reviews above, but for my cheesecake it was too long and it cracked badly. Next time I wont be so nervous about how much wobbling there was and take it out earlier! Still tasted great though with fresh raspberries and a jar of rasperry coulis as it was easier than make my own. Will make again for sure.

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• Karen

  15 July 2008

  Karen rated and commented on this recipe

  

  I added chocolate chips to the recipe and took it out after 35 mins. It could have come out maybe 5 minutes earlier as it was overcooked ever so slightly. It didnt crack ... hopefully that isnt just beginners luck?! It was delicious and everyone loved it!

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• Debbie

  26 July 2008

  Debbie rated and commented on this recipe

  

  Wow. Well I was impressed. My first ever cheesescake and it turned out really well especially with the rasberries. Shall try the chocolate suggestions next. Its a really simple quick dessert to make which the family will love. I recommed it to anybody, I have made it over 4 times now. Yum Yum Yum.

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• pj1515

  13 August 2008

  pj1515 rated and commented on this recipe

  

  this was great!made it for a friend when she came over and my husband spent the next 2 days eating it and loved it! i used the vanilla extract with seeds in it and the little black flecks looked lovely against the fat wobbly creaminess of the cake.my only advice would be to perhaps line the bottom of your cake tin as my biscuit base stuck to it even though i have a nonstick springform.

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• redsnapperuk

  24 August 2008

  redsnapperuk commented on this recipe

  I have made this recipe twice now. Once with the raspberries (and doubled the digestives & butter) and the second time without raspberries and both times they were fantastic. I found the second time I made the cheesecake that it was better the next day after being in the fridge. Will ABSOLUTELY make again and again.....and again!

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• redsnapperuk

  24 August 2008

  redsnapperuk rated this recipe

  

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• Emmsie

  05 September 2008

  Emmsie rated and commented on this recipe

  

  I have made this cheesecake several times and it has gone down a storm. I would recommend making double the biscuit base to add that extra bit of crunch. The best combination i have used so far is some mixed summer fruits. Delicious!

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• Cake Sabina

  17 September 2008

  Cake Sabina rated and commented on this recipe

  

  I made it for a dinner party and followed al the recommendations suggested above. I didnt have any sour cream so I put in 3-4 tbsp of lemon juice and some cream. It tasted just as good. I baked it earlier in the day, and just before serving I warmed it through and served it with Ice cream-It was fantastic! Definately will make it again!

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• Shona

  30 September 2008

  Shona commented on this recipe

  I always thought baked cheescakes were hard to cook - this recipe proved me wrong - its great and EASY!! I agree that it needs more cooking time than 40 minutes, to get a better texture and colour I left it for 50 mins. I am going to make it for the next dinner party - its one of those impressive dishes that look harder than they actually are!

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• Tracey

  01 October 2008

  Tracey rated and commented on this recipe

  

  really easy and very tasty - made for friends who really enjoyed it too.

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• sloppy joe's

  21 October 2008

  sloppy joe's commented on this recipe

  method looks easy enough but I couldn't see the ingredients list. Please advice where on the page they are. THANKS

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• mills

  19 December 2008

  mills commented on this recipe

  i am making this for dessert for xmas dinner, had a trial run and it turned out fantastic, was well impressed. will definitely make this again.

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• Emily W

  19 December 2008

  Emily W rated and commented on this recipe

  

  Made this for a party and got lots of compliments, even without the extra raspberries or sauce! Nice and easy too! Might be worth beating the cream cheese on its own first to soften it a bit, as it took a while to get it to mix in properly.

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Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream

Per serving

623 kcalories, protein 6.6g, carbohydrate 38.5g, fat 50.2 g, saturated fat 30.1g, fibre 0.5g, salt 1.01 g

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