Mouth-watering baked vanilla cheesecake

Once you try this mouth-watering homemade baked vanilla cheesecake, there will be no going back to those famed store-made versions! This particular recipe comes out of the oven smooth, creamy and fairly unbeatable for a classic and traditional dessert treat.

If you have never baked a cheesecake before and aren’t too sure where to start – this recipe is a fantastic base as it’s a super straightforward method paired with a fairly simple ingredients list which make for a great jumping off point when you want to get a bit more complex with the flavours! Enjoy!

Ingredients

• 1 x 250g pkt sweet biscuits
• 140g butter, melted
• 2 x 250g pkts cream cheese, at room temperature
• 1 x 300g ctn sour cream
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 teaspoons vanilla essence
• Fresh blueberries, to serve

Method

1. Release base from 22cm (base measurement) springform pan. Invert. Line base with non-stick baking paper, allowing overhang on all sides. Secure base back into pan. Place biscuits in bowl of food processor. Process until finely crushed. Add butter and process until well combined. Transfer to lined pan. Use back of spoon to spread and press biscuit mixture firmly over base and side of pan. Cover with plastic wrap. Chill in fridge for 30 minutes.
2. Meanwhile, preheat oven to 160C. Place cream cheese, sour cream and sugar in clean bowl of food processor. Process until smooth. Add eggs and vanilla, and process until well combined.
3. Pour cream cheese mixture into prepared pan. Bake in oven for 1 hour or until just set in centre. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in fridge for 4 hours to chill.
4. Remove cheesecake from pan. Cut into slices. Top with blueberries. Serve.