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

I love the recipes but like to print the ones i want to make so I can keep on the bench when making it . If I can’t do this I don’t bother.

Anneke

Hi Anneke, our recipes can be printed in PDF format by downloading the file. Thanks!

Eloise

Just love queen vanilla

Rose

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