Baked Vanilla Cheesecake
Recipe by BakeZone Kitchen
Creamy, crack-free baked cheesecake on a crunchy Marie biscuit base, topped with berry compote.
- Prep
- 30 mins
- Bake
- 1 hr
- Total
- 8 hrs
- Yield
- One 20 cm cheesecake, 12 slices
- Level
- Intermediate
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Mix the biscuit crumbs and butter, press into a lined 20 cm springform tin and chill.
- 2
Beat the cream cheese and sugar on low speed until smooth. Add the eggs one at a time, then the remaining filling ingredients.
- 3
Pour over the base. Bake in a water bath at 150°C for 55–60 minutes until the edges are set and the centre jiggles.
- 4
Turn the oven off and leave the cheesecake inside with the door ajar for 1 hour.
- 5
Chill at least 6 hours. Simmer the topping ingredients for 5 minutes, cool and spoon over before serving.
