Classic Baked Vanilla Cheesecake

I don't wanna brag...but this cheesecake is STUNNING. It's a PROPER baked cheesecake.

I don't know if it's New York style, because I've never been to New York myself, and everybody seems to argue about what makes a New York cheesecake. But it's light and tangy, and has the topping.

When it comes to the topping layer - don't read the words 'soured cream' and be put off - it adds the perfect sweet tang.

This is a great master recipe that you can use as a base for all your baked cheesecakes - throw in some blueberries, lemon zest, chocolate chips - they'll all work. You can swap the soured cream topping for a thin layer of salted caramel, or fruit coolis, or chocolate spread/ganache if you really want to.

NOTE: You'll need some sort of electric whisk or stand mixer, unless you're one of those people who go to the gym a lot.

Classic Baked Vanilla Cheesecake

This recipe is for an 8" size springform tin. It will serve 10 decent portions - don't be tempted to cut a massive slice unless you're proper hardcore, because it's really rich and you don't want any of this going to waste.

Ingredients:

For the base:

• 110g digestive or oaty biscuits

• 70g butter, melted

• 2 tsp caster sugar

• A little melted butter for greasing the tin. You can use oil if you wish, but the butter gives some extra unctuous-ness on the edge of the cheesecake

For the filling:

• 720g soft cheese

• 250g caster sugar. (You need caster for the fine grain that dissolves quicker)

• 2 and half tbsp plain flour

• Pinch of salt

• 1 tbsp vanilla paste

• Zest & juice of a lemon

• 3 large eggs, beaten

• 160ml soured cream

For the topping:

• 180ml soured cream

• 1 tbsp caster sugar

• 1 and half tsp lemon juice

Method:

Begin with all ingredients at room temperature. Take everything out of the fridge 60-90 mins before use.

1. Get your oven ready - you need the rack on the middle shelf, then put a solid bottom cake tin or deep oven tray on the bottom. Fill the kettle. At this point your oven should be set to 180C or 160C fan.

2. To line your 8" springform tin, remove the bottom. Place a piece of foil over it, that is bigger than the base. So when you put the base back into the tin, the foil should stick out around the edge. Knock this foil up around the edge - it's to stop the tin leaking. Because spring-forms can be arseholes. Then add another sheet of foil over that, and also knock it up around the sides for extra leak protection (ahem). Line the inside of the tin with a disc of baking parchment.

3. To make the base, blitz the biscuits in a food processor. Mix in the melted butter and caster sugar. Tip into the lined tin and spread out evenly, pressing down firmly. Run your fingertip around the edge to clear any loose crumbs.

4. Bake in the pre-heated oven for 10 mins.

5. Remove from the oven, leave to cool on a baking rack.

6. Brush the sides of the tin with melted butter and turn the oven up to 200C/180C fan. Boil the kettle.

7. In a large bowl, beat the soft cheese for 3 minutes with your electric whisk on high. Pour off any water that separates. You can use a stand mixer paddle beater for this, if you have one.

8. Gradually add the caster sugar, whisking the whole time. Keep beating until you can barely feel the grains between your fingertips.

9. Sprinkle over the plain flour and pinch of salt, and whisk for a minute.

10. At this point, paddle the mixture back and forth against the side of the bowl with a silicon spatula, to get any air bubbles out of the mix.

11. Whisk in the lemon juice & zest, and the vanilla paste.

12. Add the eggs gradually, whisking the whole time.

13. Again slowly - stir the pot of soured cream until smooth, and again. Try not to over-whisk it - you're aiming for a light batter, not a bubbly one.

14. Pour the boiled kettle into the empty tin or tray that you placed in the bottom of the oven. Be chuffing careful please.

15. Pour the mix into the springform tin. Bang the tin on the worktop until most of the air bubbles pop. A few won't harm though, so don't be worrying too much.

16. Place the cheesecake on a large baking sheet. Get it in the oven, and set a timer for 10 minutes.

17. After 10 minutes, WITHOUT OPENING THE DOOR, turn the oven down to 110C/100C fan.

18. Set a timer for 30 minutes.

19. If after this 30 mins, the cheesecake is already browning, cover the tin loosely with foil, trying not to move the tin too much. Turn the oven down by 10C if this is the case.

20. Set your timer for another 10 mins.

21. Check the cheesecake - it should be browning lightly at the edges, and have a bit of a wobble in the middle. Ovens vary so much, so keep going with 10 minute timers until you get that consistency.

22. Switch the oven off, leave the door shut with the cheesecake and steamer pan still in there, and leave for 2 hours.

23. After the 2 hours, remove from the oven and make the topping: combine the ingredients and spread evenly over the cheesecake. Once cooled to room temp, get it in the fridge for at least 6 hours.

24. To get it out of the tin - run a small palette knife around the edge BEFORE popping the spring. Carefully lift off the ring. Then, use that knife to loosen the base from the tin. Use something big and flat to lift the cheesecake onto a nice plate.

    
    
    
    

Serve with fresh fruit or caramel sauce, anything you like. If you're a greedy git like me, add some pouring cream and/or ice cream as well. This will keep in the fridge for 2-3 days. It's freezeable as well - portion it up first if that helps!