- Dish type
- Vanilla cheesecake
This is a tried and true vanilla cheesecake recipe that is great on its own or served with your favourite fresh fruit, fruit sauce, chocolate sauce, toffee sauce, etc. Chill overnight for best results.
105 people made this
- 170g digestive biscuit crumbs, divided
- 1 1/2 tablespoons butter, softened
- 675g cream cheese, softened
- 1 (397g) tin condensed sweetened milk
- 4 eggs
- 225ml soured cream
- 1 tablespoon vanilla extract
MethodPrep:20min ›Cook:45min ›Extra time:4hr chilling › Ready in:5hr5min
- Preheat oven to 180 C / Gas 4.
- In a mixing bowl, combine 3/4 of the digestive biscuit crumbs and the butter or margarine with your hands. Flatten out mixture on the bottom of the springform cake tin.
- In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, soured cream and vanilla, and continue to beat. Mix until very smooth, and spoon mixture into the springform tin. Sprinkle the remaining digestive biscuit crumbs over the top of the cheesecake mixture.
- Bake for 45 to 50 minutes. Let stand and cool. Refrigerate till chilled for best results.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(86)
Reviews in English (69)
I think so that is a the best simble cheesecake.congratulations!!-25 Apr 2014
Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch!-09 Oct 2001
Delicious cheesecake. Not too hard to make either! Though I did find that I needed more than 1 1/2 tablespoons of butter for the crust. I baked mine with a panful of water in the oven and it didn't get cracks in the top. Also, I let it sit in the oven to cool for 1 hr then refrigerated it overnight. It came out great.-26 Mar 2005