Vanilla Cheesecake

In: Puddings

Submitted by Karen

  Cooking temperature: 180°C

Makes/Serves: 8 inch cheesecake


  • 8 Digestive Biscuits
  • 50 g Butter
  • 175 g Caster Sugar
  • 25 g Plain Flour
  • 600 g Cream Cheese
  • 170 ml Soured Cream
  • 2 Eggs
  • 1 Egg Yolk
  • 1 teaspoon Vanilla Extract


  1. Grease an 8 inch springfrom tin.
  2. Melt the butter.
  3. Crush the biscuits into crumbs and stir into the melted butter.
  4. Press the biscuit crumb mixture into the bottom of your greased tin. Try to press it as level as you can.
  5. Bake the base for 5 minutes and then leave on the side to cool while you make the rest.
  6. Put the sugar, flour, cream cheese, soured cream, eggs, egg yolk and vanilla into a bowl and whisk together.
  7. Pour on top of the cheesecake base and bake it for 40 mins. When done, it will be slightly golden at the edges but still a bit wobbly in the centre.
  8. Leave in the tin to cool.


The cheesecake mixture is likely to leak out of the bottom of the tin a bit. You should not attempt to make this without a springform tin - otherwise a lot of it will leak out. You can prevent making a mess in your oven by putting a large baking sheet/tray underneath the cheesecake while you cook it.

In the picture, I have topped the cheesecake with strawberries and drizzed on some strawerry conserve. You can top with any fruit you like!