Very Vanilla-ry Cheesecake

    Very Vanilla-ry Cheesecake


    66 people made this

    About this recipe: This cheesecake is delicious and packed full of vanilla flavour. Three vanilla beans and vanilla extract is used in this recipe. A custard cream biscuit base, is topped with a vanilla cream cheese filling, baked and then chilled until ready to serve.

    Serves: 16 

    • 500g custard cream biscuits
    • 1 vanilla bean, split lengthways and seeds scraped
    • 50g unsalted butter, melted
    • 900g cream cheese, softened
    • 300g caster sugar
    • 5 eggs
    • 2 vanilla beans, split lengthways and seeds scraped
    • 1 tablespoon pure vanilla extract
    • 175ml soured cream
    • 125ml double cream

    Prep:1hr30min  ›  Cook:1hr20min  ›  Extra time:4hr chilling  ›  Ready in:6hr50min 

    1. Preheat oven to 150 C / Gas 2 and lightly butter a 26cm springform tin.
    2. Place the biscuits into a plastic bag and crush with a rolling pin. Pour the crumbs into a bowl and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform tin and set aside.
    3. Place the softened cream cheese and sugar into the work bowl of an electric mixer and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, vanilla extract, soured cream and double cream and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
    4. Pour the mixture into the biscuit base, leaving about 5cm of space from the top of the tin for the cake to expand as it bakes.
    5. Place a baking dish onto the bottom rack of the preheated oven and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the tin of boiling water and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
    6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with cling film, then foil and refrigerate at least 4 hours or overnight before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews (1)


    OMG love this. sounds like a lot and the first time I made this but was huge. So this time I have reduced by 30% it still won't fit in a 7in tin. Ingenious to use custard creams. It really is very vanilla. Lovely with a spoon of lemon curd or fresh raspberrys. Next time I will try chocolate cream cheese and bourbon biscuits. Will post the result.😇 - 04 Jan 2015

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