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Delia Smith Baked Vanilla Cheesecake Recipe

Delia Smith Baked Vanilla Cheesecake Recipe

Delia Smith's baked vanilla cheesecake recipe gives you a silky, crack-free filling every time.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 25 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • Filling:
  • 600 g full-fat cream cheese room temperature
  • 150 g caster sugar
  • 3 large eggs
  • 200 ml soured cream
  • 2 tsp vanilla extract
  • 2 tbsp plain flour

Method
 

  1. Press crushed biscuits and melted butter into a springform tin. Chill 20 minutes.
  2. Wrap the tin tightly in foil. Preheat oven to 160°C (140°C fan / Gas 3).
  3. Beat cream cheese and sugar until smooth.
  4. Beat in eggs one at a time.
  5. Beat in soured cream, vanilla and flour.
  6. Pour over the chilled base.
  7. Place in a roasting tray with hot water halfway up the sides.
  8. Bake for 55–65 minutes until edges are set with a gentle centre wobble.
  9. Cool in the oven with the door ajar for 1 hour, then chill for at least 4 hours.

Notes

The water bath is essential for a smooth, crack-free top.
Wrap the tin thoroughly in foil to keep water out of the biscuit base.
Don't overbeat once the eggs are added, to avoid trapping too much air.
Cool gradually in stages, never straight from oven to fridge.
Freezes well, whole or in slices, for up to 2 months.