Baked Vanilla Cheesecake

• 25 gcaster sugar
• 90 gunsalted butter, melted
• 200 gdigestive biscuits, crushed
• 3large eggs, lightly beaten
• 1 tbspplain flour
• 900 gfull-fat cream cheese, room temperature
• 200 mldouble cream
• 120 gcaster sugar
• ¼ tspsalt
• 1 tspvanilla extract
• 1 tsplemon zest, finely grated
• 150 graspberries, fresh or defrosted

Method

1. 1Heat the oven to 160°C fan. Line the base and sides of a 23cm springform tin with baking parchment.
2. 2Mix the crushed digestives, melted butter and 25 g caster sugar in a bowl until the crumbs look like damp sand. Tip into the tin and press firmly into the base and slightly up the sides to form a compact, even layer. Chill for 10 minutes while you make the filling.
3. 3Whisk the cream cheese and 120 g caster sugar in a large bowl for 2–3 minutes until smooth and pale, scraping down the sides so there are no lumps. Pour in the double cream and whisk briefly until glossy and thick.
4. 4Add the beaten eggs a little at a time, mixing on low so you don't whip in air. Fold through the vanilla, flour, lemon zest and salt until just combined; the batter should be silky and pourable but still hold some body.
5. 5Pour the filling over the chilled base and smooth the top with a spatula. Bake for 55–60 minutes, until the edge is set and pale gold but the centre still has a faint wobble when you nudge the tin. Don't let the top crack or colour deeply.
6. 6Turn the oven off and leave the cheesecake inside with the door ajar for 30 minutes; this slow cool stops the surface splitting.
7. 7Transfer to a wire rack and allow about 1 hour to cool, then refrigerate promptly. Chill for at least 4 hours, ideally overnight, until properly set. The stated time includes the minimum cooling and chilling.
8. 8Release the tin, slide onto a serving plate and scatter generously with fresh raspberries just before slicing.

Per serving

kcal

662

protein

9.7g

fibre

1.6g

carbs

34.7g

fat

53.4g