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Baked New York Vanilla Cheesecake


This recipe showcases Bourbon Vanilla Beans.


150 g unsalted butter, melted, plus extra for greasing
250 g digestive biscuits, crushed
115 g caster sugar
3 tablespoons cornflour
900 g full-fat cream cheese, at room temperature
2 large free-range eggs
115 ml double cream
1 vanilla pod, scored lengthways and seeds removed, or ½ teaspoon vanilla extract
zest of 1 lemon
zest of 1 orange


Preheat the oven to 180ºC and grease and line the bottom and sides of a 24cm springform cake tin.

Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.

Turn the oven up to 200ºC. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy.

Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds and lemon and orange zest.
Scrape the mixture on to the biscuit base, and gently shake it to level out the surface.

Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. If its browning too much put a piece of foil over the top.

Let it cool at room temperature and serve after 2 or 3 hours, or put it in the fridge until it's nice and cold.

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