- Dish type
- Vanilla cheesecake
This cheesecake is delicious and packed full of vanilla flavour. A custard cream biscuit base, is topped with a vanilla cream cheese filling, baked and then chilled until ready to serve.
67 people made this
- 500g custard cream biscuits
- 1 vanilla bean, split lengthways and seeds scraped
- 50g unsalted butter, melted
- 900g cream cheese, softened
- 300g caster sugar
- 5 eggs
- 2 vanilla beans, split lengthways and seeds scraped
- 1 tablespoon pure vanilla extract
- 175ml soured cream
- 125ml double cream
MethodPrep:1hr30min ›Cook:1hr20min ›Extra time:4hr chilling › Ready in:6hr50min
- Preheat oven to 150 C / Gas 2 and lightly butter a 26cm springform tin.
- Place the biscuits into a plastic bag and crush with a rolling pin. Pour the crumbs into a bowl and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform tin and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, vanilla extract, soured cream and double cream and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the biscuit base, leaving about 5cm of space from the top of the tin for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the tin of boiling water and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with cling film, then foil and refrigerate at least 4 hours or overnight before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(78)
Reviews in English (63)
OMG love this. sounds like a lot and the first time I made this but was huge. So this time I have reduced by 30% it still won't fit in a 7in tin. Ingenious to use custard creams. It really is very vanilla. Lovely with a spoon of lemon curd or fresh raspberrys.Next time I will try chocolate cream cheese and bourbon biscuits. Will post the result.😇-04 Jan 2015
First, let me start by saying I make cheesecakes, a lot of them. Right now this is the reigning favorite. I follow the recipe other than: adding 4 vanilla beans, and I cook it a little differently. I cook all my cheesecakes the same, 325 degrees, in a water bath. To do this, wrap the bottom of your pan with a double layer of aluminum foil, place the springform pan in a roasting pan, then fill the pan with boiling water until it is half way up the side of your springform pan. Most importantly, your cheesecake is done when it jiggles slightly in the middle, don't wait until a knife comes out clean, it will be overdone. Then, place it on your counter after baking for about 30 minutes, then put into the refrigerator, uncovered for a few hours. Then wrap with plastic and let it set overnight, yes, you need to wait. This produces a perfectly baked, creamy, crack free cheesecake every time, regardless of the type of cheesecake. This one is super good, try it.-22 May 2012
I'm giving this 4 stars only because I changed so many things about it. The main part is that I used 1/2 mascarpone and 1/2 cream cheese. Also, if you're going to bother using real vanilla beans, don't throw vanilla extract in there (which is likely not that high quality anyway), just use about 5 vanilla beans, and you're fine. And if you actually want to TASTE the cheesiness, then use 1/2 the sugar recommended. Using 1/2 & 1/2 instead of heavy cream also doesn't take a way from the flavor, and keeps the flavor lighter.-01 May 2010