Mary Berry’s Vanilla Cheesecake is a classic dessert that’s creamy, smooth, and bursting with rich vanilla flavor. This cheesecake is baked to perfection with a buttery biscuit base and a luscious vanilla-infused cream cheese filling. It’s a perfect dessert for any occasion, whether it’s a family gathering, a celebration, or simply a sweet treat to enjoy at home.
What Is Mary Berry Vanilla Cheesecake?
Mary Berry Vanilla Cheesecake is a baked cheesecake featuring a crunchy biscuit base and a creamy vanilla-flavored filling. The cheesecake is baked in the oven, creating a rich and dense texture that’s wonderfully smooth. It’s a timeless dessert that’s both simple and elegant, sure to please any cheesecake lover.
Other Popular Cake Recipes
- Delia Smith No Bake Lemon Cheesecake
- Philadelphia No Bake Lemon Cheesecake
- Nigella White Chocolate And Raspberry Cheesecake
What Makes This Mary Berry Vanilla Cheesecake So Good?
- Rich Vanilla Flavor: The vanilla adds a warm, aromatic flavor that complements the creamy filling.
- Classic Baked Cheesecake: This recipe offers the traditional baked cheesecake experience with a dense, smooth texture.
- Simple Ingredients: Uses basic pantry staples that are easy to find.
- Perfect for Any Occasion: Ideal for family gatherings, dinner parties, or as a delightful treat for yourself.
- Beautiful Presentation: A golden-brown top and creamy interior make this cheesecake visually appealing.
Ingredients Needed to Make Mary Berry Vanilla Cheesecake
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 600g (21 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 150g (5.3 oz) caster sugar: Sweetens the filling without overpowering the vanilla flavor.
- 1 tsp vanilla extract: Adds a deep, aromatic vanilla flavor to the filling.
- 2 large eggs: Help to bind the filling together and give the cheesecake its smooth texture.
- 200ml (6.8 fl oz) sour cream: Adds richness and a slight tang to balance the sweetness.
- 2 tbsp plain flour: Helps to set the filling, giving the cheesecake a smooth texture.
Equipment
- 9-inch springform cake tin
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Baking tray
- Cooling rack
Instructions to Make Mary Berry Vanilla Cheesecake
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Preheat the Oven: Preheat your oven to 160°C (320°F).
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the Sour Cream and Flour: Mix in the sour cream and plain flour until you have a smooth batter.
- Pour the Filling: Pour the cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula.
- Bake the Cheesecake: Place the springform tin on a baking tray and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. This helps prevent cracks on the surface. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight.
For Serving:
- Remove from Tin: Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
- Optional Toppings: Serve as is, or garnish with fresh berries, a drizzle of caramel sauce, or a dusting of icing sugar.
What Goes Well With Mary Berry Vanilla Cheesecake
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and flavor.
- Whipped Cream: A dollop of whipped cream complements the creamy vanilla filling.
- Caramel or Chocolate Sauce: Drizzle over the top for an extra indulgent treat.
- Fruit Compote: A tangy fruit compote adds a contrasting flavor to the rich cheesecake.
Expert Tips for Making the Best Mary Berry Vanilla Cheesecake
- Use Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for easier mixing and a smoother filling.
- Prevent Cracks: Bake the cheesecake in a water bath or cool it gradually in the oven to prevent cracks on the surface.
- Chill Thoroughly: Allow the cheesecake to chill fully before serving to ensure it sets properly.
- Decorate Just Before Serving: Add any toppings or garnishes just before serving to keep them fresh.
Easy Variations of Mary Berry Vanilla Cheesecake
- Vanilla and Lemon Cheesecake: Add the zest of one lemon to the filling for a refreshing citrus twist.
- Vanilla and Chocolate Swirl Cheesecake: Swirl melted chocolate into the filling before baking for a marbled effect.
- Berry-Topped Cheesecake: Top the cheesecake with a layer of mixed berries or a berry compote.
- Vanilla and Almond Cheesecake: Add a few drops of almond extract to the filling and sprinkle toasted almonds on top.
Best Practices to Store Mary Berry Vanilla Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the fridge for up to 3 days.
- Freeze for Later: You can freeze the cheesecake for up to 1 month. Thaw it in the fridge overnight before serving.
- Keep It Covered: Store in an airtight container or wrap tightly with cling film to prevent it from absorbing other odors in the fridge.
- Add Toppings Last Minute: Wait to add any fresh fruit or other toppings until just before serving to maintain freshness.
Nutrition Value (per serving)
- Calories: 450
- Protein: 7g
- Carbohydrates: 38g
- Fat: 30g
- Fiber: 1g
- Sugar: 27g
How Can I Make Mary Berry Vanilla Cheesecake Healthier?
- Use Low-Fat Cream Cheese: Opt for low-fat cream cheese to reduce the overall fat content.
- Reduce Sugar: Cut back on the caster sugar or use a natural sweetener like honey or maple syrup.
- Substitute Sour Cream with Greek Yogurt: Swap out the sour cream for Greek yogurt to lower the fat and calorie content.
- Add Fresh Fruit: Serve with a generous portion of fresh berries or fruit compote to boost the nutritional value.
FAQs
How do I prevent my vanilla cheesecake from cracking?
To prevent your vanilla cheesecake from cracking, bake it in a water bath or allow it to cool gradually in the oven with the door slightly ajar. This helps avoid sudden temperature changes that can cause cracks on the surface. Ensuring the cream cheese and eggs are at room temperature before mixing also helps create a smoother batter, reducing the risk of cracks.
Can I freeze Mary Berry Vanilla Cheesecake?
Yes, Mary Berry Vanilla Cheesecake can be frozen. After baking and cooling, wrap the cheesecake tightly in cling film and then in foil or place it in an airtight container. It can be frozen for up to 1 month. Thaw it in the fridge overnight before serving to maintain its creamy texture.
How long should I chill Mary Berry Vanilla Cheesecake before serving?
Mary Berry Vanilla Cheesecake should be chilled for at least 4 hours, but overnight chilling is ideal. This allows the cheesecake to fully set and develop its rich, creamy texture, making it easier to slice and serve.
Can I use a different type of biscuit for the base?
Yes, you can use a different type of biscuit for the base. While digestive biscuits are traditional, you can substitute them with graham crackers, shortbread, or even ginger biscuits for a spicier flavor. Each option will provide a slightly different taste and texture to the cheesecake base.
Final Words
Mary Berry’s Vanilla Cheesecake is a classic dessert that’s both rich and elegant. With its creamy filling and crunchy base, this cheesecake is sure to be a hit at any gathering. The warm vanilla flavor makes it a versatile treat that pairs well with a variety of toppings, from fresh berries to chocolate sauce. Try this recipe and enjoy a slice of this timeless dessert!
More By British Baking Recipes
Print
Mary Berry Vanilla Cheesecake Recipe
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Vanilla Cheesecake is a baked cheesecake featuring a crunchy biscuit base and a creamy vanilla-flavored filling. The cheesecake is baked in the oven, creating a rich and dense texture that’s wonderfully smooth. It’s a timeless dessert that’s both simple and elegant, sure to please any cheesecake lover.
Ingredients
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 600g (21 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 150g (5.3 oz) caster sugar: Sweetens the filling without overpowering the vanilla flavor.
- 1 tsp vanilla extract: Adds a deep, aromatic vanilla flavor to the filling.
- 2 large eggs: Help to bind the filling together and give the cheesecake its smooth texture.
- 200ml (6.8 fl oz) sour cream: Adds richness and a slight tang to balance the sweetness.
- 2 tbsp plain flour: Helps to set the filling, giving the cheesecake a smooth texture.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Preheat the Oven: Preheat your oven to 160°C (320°F).
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the Sour Cream and Flour: Mix in the sour cream and plain flour until you have a smooth batter.
- Pour the Filling: Pour the cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula.
- Bake the Cheesecake: Place the springform tin on a baking tray and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. This helps prevent cracks on the surface. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight.
For Serving:
- Remove from Tin: Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
- Optional Toppings: Serve as is, or garnish with fresh berries, a drizzle of caramel sauce, or a dusting of icing sugar.
