Baked Vanilla Cheesecake With Whipped Sour Cream – Recipe

Sometimes, you just have to go back to the basics.

Dad wanted a simple, plain cheesecake for Father's Day today. Usually I'd inwardly sign and think 'not again, another simple request I can't get creative with', but then I thought... actually, it would be nice to do something basic, and to post how to do it here.

This recipe makes a smooth and creamy vanilla cheesecake that's actually pretty darn easy. It takes a while to make, but it's only waiting time for when the cheesecake cools. The rest is done in minutes.

Also, I used a couple of cartons of light cream cheese, just to see what it would do to the texture. It didn't do any harm at all, so if you want to cut a couple of calories it's a good idea (this still isn't a health food though!)

Ready? Let's go.

Ingredients for Cheesecake:

150g digestive biscuits crushed
60g unsalted butter, melted
2 x 180g tubs Philadelphia Lightest cream cheese
1 x 180g tub Philadelphia Full Fat cream cheese
150g caster sugar
3 eggs
2 tsp vanilla bean paste

Ingredients for Whipped Sour Cream:

150ml sour cream
150ml double cream
2 tbsp caster sugar
1 tsp vanilla extract


1. Preheat the oven to 220°C and grease and line a 9" springform tin. Stir the crushed biscuits and melted butter together until well-combined, and pack down into the bottom of your prepared tin.

2. Whisk all the rest of the cheesecake ingredients together, pour into the tin and bake for 10 minutes. Immediately turn the heat down to 120°C, and bake for a further 20 minutes. Turn the oven off and let the cheesecake cool down in the oven for an hour, before removing to cool completely. Once completely cool, chill in the fridge for another hour.

3. To make the topping, simply whip everything together until thick and pipe or spread on top of your chilled cheesecake. Slice, serve and enjoy.


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