Baked Vanilla Cheesecake

Ingredients

• 25 g caster sugar
• 90 g unsalted butter, melted
• 200 g digestive biscuits, crushed
• 3 large eggs, lightly beaten
• 1 tbsp plain flour
• 900 g full‑fat cream cheese, room temperature
• 200 ml double cream
• 120 g caster sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tsp lemon zest, finely grated
• 150 g raspberries, fresh or defrosted

Method

1. Heat the oven to 160°C fan. Line the base and sides of a 23cm springform tin with baking parchment.
2. Mix 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. Whisk 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. Add 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. Pour 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. Turn the oven off and leave the cheesecake inside with the door ajar for 30 minutes — this slow cool stops the surface splitting.
7. Transfer to a wire rack and cool to room temperature, then chill for at least 4 hours, ideally overnight, until properly set.
8. Release the tin, slide onto a serving plate and scatter generously with fresh raspberries just before slicing.