Baked Vanilla Cheesecake

Name: Baked Vanilla Cheesecake
Ingredients: 225 g (8 oz) digestive biscuits or graham crackers; 225 g (8 oz) digestive biscuits or graham crackers; 100 g (7 tbsp), butter, melted, plus extra for greasing; 750 g (1 lb 10 oz) soft full-fat cream cheese, such as Philadelphia; 400 g (1¾ cups) crème fraîche; 170 g (¾ cup + 1 tbsp) sugar; 45 g (¼ cup) plain flour; pinch of salt; 2 vanilla pods, split in half lengthways and seeds scraped out; finely grated zest and juice of 1 unwaxed lime; 6 large egg yolks; seasonal fruit (optional)

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Baked cheesecakes have a rich and creamy texture and are more satisfying than their uncooked counterparts. Serve this classic baked vanilla cheesecake with ripe berries in the summer, or a spiced fruit compote in winter. It really is a pud for all seasons, so feel free to adapt it as you like.

Ingredients

For the base

225 g (8 oz) digestive biscuits or graham crackers
40 g (

Cake
Vegetarian
Summer
Winter

Method

Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Lightly grease the base and sides of a 23cm (9in) round Springform cake tin with butter and line with non-stick baking parchment. Butter the parchment.
To make the base, put the bis