Vanilla Cheesecake

Vanilla Cheesecake

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 12 1x


A quick and easy foolproof recipe for a heavenly vanilla cheesecake, heavy on the cheese!



  • 900g full fat cream cheese
  • 250g caster sugar
  • 4 eggs
  • 150 ml full fat evaporated milk
  • 2 tbsp plain flour
  • 2 tbsp cornflour
  • 2 tsp vanilla paste
  • 2 tsp lemon juice

The Base

  • 200g plain digestive biscuits
  • 100g butter, melted
  • 1 tsp caster sugar


  1. Preheat oven to 200˚C (390˚F/180˚C Fan). Line a 9 inch/23cm springform tin and grease it, including the sides.
  2. The Base
  3. I like to do this in a food processor as it’s so much easier & quicker. Place the biscuits and sugar in the food processor and pulse to get fine crumbs.
  4. Add the melted butter (through the feed tube if you have one) & pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
  5. Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
  6. Bake in the oven for 10 minutes. At this stage, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.

The Filling

  1. In a tabletop mixer (or large bowl with handheld whisk), beat cream cheese on medium low till creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
  2. Next, add the two flours, scraping down the sides if you have to.
  3. Add vanilla, lemon juice and then the eggs, one at a time, whisking for 10 seconds on low between each egg.
  4. Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
  5. Pour the mixture into the prepared tin gently.
  6. Bake at the initial high temperature for 10 minutes. This aids the rise.
  7. Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another 35 minutes. When done, the cake should still have a slight wobble in the middle.
  8. Let cool in the oven with the door slightly ajar for 2 hours.
  9. Cool completely, then cover loosely with foil and refrigerate overnight.


The total time does not include the 2 hours extra in the oven after it’s been turned off, and the overnight chilling.

  • Category: Desserts