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Mary Berry Vanilla Cheesecake Recipe

Mary Berry Vanilla Cheesecake
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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

Scale

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:

  1. 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.
  2. 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:

  1. Preheat the Oven: Preheat your oven to 160°C (320°F).
  2. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
  3. 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.
  4. Add the Sour Cream and Flour: Mix in the sour cream and plain flour until you have a smooth batter.
  5. Pour the Filling: Pour the cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula.
  6. 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.
  7. 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:

  1. Remove from Tin: Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
  2. Optional Toppings: Serve as is, or garnish with fresh berries, a drizzle of caramel sauce, or a dusting of icing sugar.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-vanilla-cheesecake/