This delightful vanilla cheesecake recipe features a rich, creamy filling set on a crisp, buttery biscuit base. The cheesecake combines cream cheese, sour cream, and a hint of vanilla, creating a luxurious texture and flavor. Finished with whipped cream and fresh berries, it’s a visually stunning dessert that’s perfect for any occasion.
Why You’ll Love This: This cheesecake strikes the perfect balance between indulgence and elegance. The smooth, creamy texture pairs wonderfully with the crunchy biscuit base, and the vanilla adds a subtle but enchanting flavor. It’s a simple dessert to make that yields impressive results, making it a favorite for both baking novices and experts.
Perfect Occasion: Ideal for any celebration, this cheesecake is particularly suited for birthdays, anniversaries, or holiday gatherings. It also makes for an elegant finish to a dinner party or a special treat for a cozy family weekend.
Decoration Tips: Enhance your cheesecake with a layer of whipped cream spread smoothly over the top. Decorate with an assortment of fresh berries for color and freshness. Drizzle strawberry or raspberry sauce over the berries in a light zigzag pattern to add flair. Garnish with mint leaves or edible flowers for a touch of sophistication.
Ingredients:
- For the Base:
- 200g digestive biscuits
- 100g unsalted butter, melted
- For the Filling:
- 500g cream cheese, at room temperature
- 130g sour cream, at room temperature
- 270g caster sugar
- Seeds from 1 vanilla pod
- 3 eggs
- 30g all-purpose flour
- For the Topping:
- Whipped cream
- Fresh berries (such as strawberries, raspberries, and blueberries)
- Strawberry or raspberry sauce
- Begin by finely crushing the digestive biscuits, either manually or using a food processor, until they reach a fine crumb texture. Combine with the melted butter until the mixture is well integrated.
- Press this mixture into a lined 8-inch springform pan, forming a solid base and slightly up the sides to create a crust. Refrigerate to set.
- In a large bowl, mix the cream cheese, sour cream, and caster sugar until smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla seeds and flour.
- Pour this filling over the biscuit base, leveling the top. Bake in a preheated oven at 140°C for about 45 minutes. The cheesecake should be pale on top with a slight jiggle in the center.
- Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracks. After cooling in the oven, let it cool completely at room temperature.
- Top with whipped cream and arrange fresh berries on top. Drizzle with your choice of berry sauce.
- Enjoy!
