If there’s one dessert that makes people swoon, it’s a New York baked vanilla cheesecake. Give your next one the Queen Vanilla treatment with a dash of our Vanilla Bean Paste, the taste will keep them coming back for more!

Prep:
30mins + overnight chilling
Cook:
75 min
Serves:
10

Ingredients

Biscuit Base

  1. 250g digestive biscuits, finely crushed
  2. 125g butter, melted

Cheesecake Filling

  1. 900g cream cheese, softened
  2. 1 1/2 cups (330g) caster sugar
  3. 1 tbsp (20g) Queen Vanilla Bean Paste
  4. 1 lemon, zested & juiced (approx. 45ml juice 1 tbsp zest)
  5. 1/4 cup (40g) plain flour
  6. 4 large eggs
  7. 1 cup (250ml) sour cream

Berry Coulis

  1. 300g frozen raspberries or strawberries
  2. 1/3 cup (75g) caster sugar
  3. 1/4 cup (60ml) water
  4. 1 tbsp (20ml) lemon juice
  5. Fresh berries, to serve

Method - Base

  1. Step 1

    Preheat oven to 180°C (fan forced). Combine butter and crushed biscuits, mixing to combine. Press into a 23cm springform pan lined with baking paper. Chill until cheesecake mixture is prepared.

Method - Filling

  1. Step 1

    In a separate large bowl, beat cream cheese, sugar, Vanilla Bean Paste lemon juice and zest until smooth and well combined. Sift in flour and mix until combined. Add eggs one at a time, beating after each addition. Fold in sour cream until smooth.

  2. Step 2

    Remove prepared base from refrigerator and pour cheesecake mixture into tin. Place in oven and reduce temperature to 140C (fan forced) and bake for approximately 75-90 minutes or until cheesecake filling just wobbles. Turn oven off and allow to cool completely in the oven (2-3 hours). Transfer to the refrigerator and chill overnight.

Method - Berry Coulis

  1. Step 1

    In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.

Recipe Notes:

Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.

Comments & Reviews

Just love these recipes especially the Hummingbird cake

lorraine

I’ve read the ingredients and…. and what; well I’m looking for lovely foods like those on this Queen forum that gives a nod to modern eating foods and so for example I’m watching for the amount of sugar used in recipes. This recipe uses digestive biscuits and I have only eaten the U.K. variety which I like very much, so using them as a base is a lovely idea. Thank you for the opportunity to make a comment. Kind regards to all.

Anne

Delicious, great density and goes well with a tart berry syrup.

Charlie

This is a beautiful recipe that works well every time. My family and I prefer it warm with all its lovely aromas and flavours that seem to dissipate a bit when cold.

Patricia