Baked vanilla cheesecake

A heavenly simple cheesecake recipe that makes a great pudding or an impressive celebration cake.

1 hour 30 minutes

Serves 12

Ingredients

• 115 g digestive biscuits

  1. 50 g unsalted butter, melted, plus extra for greasing

  2. 900 g full-fat soft cheese, at room temperature

  3. 225 g Fairtrade golden caster sugar

  4. 25 g British plain flour, sifted

  5. 2 vanilla pods, seeds only

  6. 4 medium British free-range eggs, beaten

  7. 150 ml soured cream

  8. 100 g strawberries, washed and halved

  9. 75 g blueberries, washed

  10. 75 g blackberries, washed

  11. 1 tbsp Fairtrade demerara sugar

  Method

  Step 1

  Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 23cm round, spring form tin and line the base with a circle of baking parchment.

  Step 2

  Place the biscuits in a food processor and whizz to crumbs. Pour in the melted butter and demerara sugar and pulse a couple of times to mix. Tip the crumbs into the base of the tin and press down to make the surface level. Chill in the fridge while you make the topping.

  Step 3

  Using a wooden spoon, mix together the cream cheese, caster sugar, flour and vanilla seeds, in a large bowl, until combined. Gradually add the eggs, stirring until incorporated, then pour the mixture over the chilled base.

  Step 4

  Place the cheesecake on a baking tray and bake for 45-50 minutes, until the filling has just set. Cover with baking parchment if the top is browning too much.

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