Baked Vanilla Cheesecake

Baked Vanilla Cheesecake blog post banner

Baked vanilla cheesecake still in its spring-form cake tin

I’ve been making this baked vanilla cheesecake from a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement since way back in 2004!

Baked vanilla cheesecake made from a Gordon Ramsay recipe

It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially the day after when it’s spent a few hours in the fridge. It’s great served with a ginger or summer fruit compote. We had some with a lovely wild blueberry preserve.

slice of baked vanilla cheesecake made from a Gordon Ramsay recipe served with a wild blueberry preserve

Of all the cakes I’ve made over the years, this has long been Justin’s favourite!

Gordon Ramsay

Gordon Ramsay

Ingredients

  • biscuit base
  • 100g unsalted butter, plus a little to greases the tin
  • 200g digestive biscuits (I sometimes us ginger nuts with about half the above quantity of butter)
  • 50g caster sugar (Again, I use half this amount if using ginger nuts)
  • filling
  • 500g cream cheese (I've used both Philadelphia and marscapone successfully) at room temperature
  • 200g caster sugar
  • 3 eggs
  • 2 tbsp cornflour
  • 300ml sour cream
  • 1 tsp vanilla essence

Instructions

  1. Lightly grease a 20cm spring-form cake tin
  2. Melt the butter gently in a small pan on a low heat. Roughly break up the biscuits and and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs. Add the sugar, then pour in the melted butter and process for 30 seconds to combine
  3. Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the surface evenly. Place in the fridge for 30 minutes
  4. Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla essence and process for 30 seconds to combine
  5. Pour the filling into the tin and bake in a low oven at 150°C for 1 hour. When cooked, the cheesecake should be well-risen, with a golden brown top. It should feel slightly firm to the touch - if the mixture still appears wet, continue to bake a little longer. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar. When completely cool, place in the fridge. Serve with summer berries and pouring cream
http://hisforhomeblog.com/cookery/baked-vanilla-cheesecake/

Tags: , , , , , , , , , , ,

25 Responses to “Baked Vanilla Cheesecake”

  1. I love cheesecake, that looks more then wonderful

    enjoy and I wish I could join

  2. Sarah says:

    I want to give this a whirl this week for some friends coming for dinner (I'm hoping to get hold of sour cream today – not widely sold in Italy!). It is the easiest method for a baked cheesecake I've found online and your photo makes it look delicious.

    Just one question – when left to cool in the oven should the door be fully open or just ajar? Sorry if it sounds picky but I just want to make sure I get it right ;)

  3. Sarah says:

    Hello Adelle and Justin,

    Thank you for the reply and advice re the door. I managed to get sour cream (what a discovery at the large supermarket!)

    Sarah

  4. Sunny says:

    Do you have to add the corn flour?

    My mother is allergic to it.

  5. Sunny says:

    The cheesecake took nearly two hours to bake and the top wasn't a golden colour like in the picture. I followed the recipe exactly as it is, using cornflour. Did I do something wrong? It tasted good, but it had a large crack on the top.

    • Hi Sunny,

      I've cooked it in two different ovens and I've also found a discrepancy in baking times. I think things like whether you have a fan-assisted oven and which shelf you put it on can affect the time it takes – I try to put it in the middle of the oven.

      I've sometimes had a crack appear too – I think this can be caused by the oven being too hot

      Next time, try putting a tray of water on the bottom shelf or put the cake tin in a bain marie.

  6. Laura says:

    Hiya, it says 300g of Soured cream but it's measured in mls… do you mean 330mls?

    Thanks

  7. Laura says:

    I thought as much but as you can see I was reading it at 11pm. Not the best judge at that time of night. Went with mls and it was amazing. Thank you so much x

  8. Chrisna says:

    Is there any way that the egg can be substituted. If so, with what?

  9. amanda traye says:

    Well this recipe has been a great party piece it won me desert of the night. Making me blush with pride. Although I did attribute it to Gordon R.

  10. faith says:

    I just tried this recipe and I’m having a slice of the cake after having it cool down but it is not chilled yet. The cake tastes very eggy and the texture is very custard like instead of light and fluffy. Help?

    • Adelle & Justin, the H is for Home folks! says:

      Hi Faith,

      It tastes quite different the day after once it’s been refrigerated. Did you use an electric mixer or did you do it by hand? An electric mixer tends to get more air into it and make it lighter.

  11. kevin says:

    I made this last year, making it again now, this is the best recipe for baked cheesecake

  12. Tarah says:

    love this c/cake it’s a new family fav!!!

  13. Gary says:

    I made this the other day. It came out really nice, but next time I’ll change the biscuit base. It didn’t seem right to me. Great base recipe though.

  14. Bronwyn says:

    Hi

    I have a 30 cm (i think, its big) springform cake tin. Can I just double the recipe?

    thanks

Leave a Reply

CommentLuv badge