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!

30mins + overnight chilling
75 min


Biscuit Base

  1. 250g digestive biscuits, finely crushed
  2. 125g butter, melted
  3. 1/2 tsp Queen Vanilla Bean Paste

Cheesecake Filling

  1. 750g cream cheese, softened
  2. 3 large eggs
  3. 1 cup (220g) caster sugar
  4. 3 tsp Queen Vanilla Bean Paste
  5. 1 lemon, zested & juiced (approx. 45ml juice 1 tbsp zest)
  6. 2 tbsp (25g) plain flour
  7. 1 cup (250ml) sour cream

Method - Base

  1. Step 1

    Preheat oven to 160°C (fan forced). Combine butter, crushed biscuits and Vanilla Bean Paste and mix thoroughly. 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 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 before cutting into slices and serving with berries.

Recipe Notes:

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

Comments & Reviews

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


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.