Baked vanilla cheesecake

Baked vanilla cheesecake

We have adjusted this recipe over the years to get the balance just right between the sweetness and texture. So this is it: the best baked cheesecake in London.

Serves 6
1 vanilla pod
100g unsalted butter, melted plus more for the tin
175g digestive biscuits
170g caster sugar
2 tsp cornflour
500g cream cheese
4 eggs
100ml double cream
175g creme fraiche

Sharp knife and chopping board
20 cm springform cake tin
Baking parchment
Food processor or blender
Food mixer
Mixing bowl


Split the vanilla pod and scrape out the seeds.
Line a 20 cm springform cake tin with baking parchment and butter the sides.
Blitz the biscuits to crumbs in a food processor or blender.
Preheat the oven to 140ºC/275ºF/gas mark 1.

In a food mixer fitted with the paddle attachment, beat together the sugar, cornflour, cream cheese and vanilla seeds.
Add the eggs and whisk for a minute. If you don’t have a paddle, mix by hand until combined and all lumps are removed. It’s important not to introduce too much air into the mixture.
Whisk both creams together, then add to the mix.
Add the melted butter to the biscuit crumbs, stir well, then press into the prepared tin. Pour in the cream cheese mixture.
Bake in the oven for one hour, until slightly risen. The edges will be golden, but it should still have a wobble in the middle.
Allow to cool then remove from the tin, cover and refrigerate for up to five days.
Serve with fresh Summer berries when in season, or an Autumnal fig compote.