Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Desserts > Baked Vanilla Cheesecake

Baked Vanilla Cheesecake


COOKS:  IN 1 Hour 30 minutes


150g digestive biscuits, crushed
75g unsalted butter, melted
1 scant teaspoon ground cinnamon
500g full-fat cream cheese
150ml soured cream
125g caster sugar
1 rounded tablespoon cornflour
2 large eggs, plus 2 egg yolks
Juice and zest of 1 large lemon
2 teaspoons vanilla essence
150ml soured cream
1 teaspoon caster sugar
½ teaspoon ground cinnamon


Set the top oven to 200C and the bottom oven to 80C.

Line the base and sides of a 22-23cm spring form cake tin with baking parchment.
For the base, crush the biscuits and mix with the melted butter and cinnamon. Tip into the tin and press down gently.

Bake for 10 minutes.
For the filling, beat together the cream cheese and soured cream, then beat in the sugar, cornflour and lemon zest. Separately, beat the eggs, yolks, lemon juice and vanilla.

Gradually combine the two mixtures and beat until smooth
Tip the mixture onto the base and bake for 50-60 minutes, until just set.

Meanwhile, beat the soured cream for the topping until smooth.

Remove the cheesecake from the oven and spread over the soured cream.

Mix the sugar and cinnamon and sprinkle over the top.

Return to the bottom oven for 20 minutes and then turn the bottom oven off and leave the cheesecake in the oven to cool.
Chill the cheesecake overnight.

To serve, remove from the tin and peel off the baking paper.