Ultra Creamy Baked Vanilla Cheesecake
This ultra creamy baked vanilla cheesecake has a silky, melt-in-your-mouth filling and a buttery biscuit base that makes every slice irresistible.
Ingredients
- 200 g digestive biscuits, finely crushed
- 100 g unsalted butter, melted
- 900 g full-fat cream cheese, softened
- 200 g granulated sugar
- 200 ml sour cream
- 180 ml heavy cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 160°C (320°F). Line the base and sides of a 9-inch springform pan with parchment paper.
- Mix the crushed biscuits with melted butter until evenly combined, then press firmly into the base of the pan. Chill while you make the filling.
- In a large bowl, beat the cream cheese and sugar until completely smooth. Mix in the sour cream, heavy cream, vanilla, lemon juice, and cornstarch until silky.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
- Pour the cheesecake batter over the chilled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Place the pan in a larger roasting tray and add hot water halfway up the sides to create a water bath. Bake for 60–75 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove, cool completely, then chill for at least 6 hours or overnight before slicing.
Tip: For the creamiest texture, use room-temperature ingredients and chill the cheesecake overnight so it sets into perfectly smooth slices.
