Ultimate UK Cheesecake Recipe

Ingredients

For the base:

• 175g digestive biscuits
• 75g unsalted butter, melted

For the filling:

• 500g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 200ml double cream

You can easily find all these ingredients at your local supermarket. No need for a fancy trip to a specialty store!

For the base, we're going classic with digestive biscuits. They provide a lovely buttery, slightly sweet base that pairs perfectly with the tangy cheesecake filling. Melting the butter ensures it combines easily with the biscuit crumbs, creating a base that holds its shape.

Moving on to the star of the show – the filling! Full-fat cream cheese is key here. It provides that signature richness and tang that defines a cheesecake. Caster sugar sweetens things up without being overpowering, while the eggs provide structure and help the cheesecake set. Vanilla extract adds a warm, fragrant note, and double cream contributes to the luxuriously smooth and creamy texture.

Equipment

Right, let's get our baking gear ready! For a classic baked cheesecake, you won't need anything fancy. Here's your checklist:

Springform tin: This is your cheesecake's best friend! The removable base makes getting your cheesecake out in one piece a breeze. A 23cm tin is perfect for most recipes.

Baking paper: Line the base of your springform tin with this to prevent sticking and make serving easier.

Food processor: This will be your secret weapon for a silky smooth cheesecake filling. If you don't have one, a good old-fashioned bowl and electric whisk will do the trick.

Mixing bowls: You'll need a few different sizes for mixing your ingredients.

Measuring spoons and jugs: Accurate measuring is key in baking, so dig out your trusty spoons and jugs.

Rubber spatula: Perfect for scraping down the sides of the bowl and ensuring all your ingredients are combined.

Roasting tin: This is for the bain-marie, which helps the cheesecake bake evenly and prevents cracking.

That's it! With these simple tools, you'll be well on your way to baking a showstopping cheesecake.

Feature	New York Cheesecake	Baked Vanilla Cheesecake (UK)
Base	Graham cracker crumbs	Digestive biscuits
Cream Cheese Content	High	Medium
Baking Method	Water bath	Often baked directly
Texture	Dense and rich	Lighter and creamier

Instructions

Preheat your oven to 160°C/140°C fan/Gas Mark 3. Grab your springform tin and grease it well. You don't want your cheesecake clinging on for dear life!

Blitz your biscuits to smithereens! A food processor is your friend here, but a good old-fashioned bashing with a rolling pin works too. Mix the crumbs with your melted butter until it's all lovely and combined.

Press that buttery biscuit mixture into the base of your tin. A flat bottom is key, so get it nice and even. Pop it in the fridge to chill while you get on with the filling.

Now for the star of the show - the cheesecake filling! Make sure your cream cheese is at room temperature, otherwise, you'll end up with lumps. Nobody wants a lumpy cheesecake.

Beat the cream cheese and sugar together until it's smooth and creamy. Add your eggs one at a time, mixing well after each addition. Don't overmix though, or your cheesecake might end up with air bubbles.

Add your sour cream, vanilla extract, and any other flavourings you fancy. Lemon zest is always a winner! Give it a final mix and your filling is ready to go.

Pour the cheesecake filling over your chilled biscuit base. Smooth it out with the back of a spoon and give the tin a little tap on the counter to get rid of any air bubbles lurking beneath the surface.

Now, for the baking! Pop your cheesecake into a larger roasting tin and pour enough boiling water into the roasting tin to come halfway up the sides of the springform tin. This is called a bain-marie, and it helps the cheesecake to cook evenly and prevents it from cracking.

Bake for around 50-60 minutes, or until the cheesecake is just set around the edges but still has a slight wobble in the middle. It will continue to cook as it cools.

Once baked, turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar. This will help to prevent any dramatic temperature changes that could cause cracking.

Once completely cool, remove the cheesecake from the oven and leave it to chill in the fridge for at least 4 hours, or preferably overnight. This will allow it to set completely and develop its delicious flavour.

When you're ready to serve, carefully remove the cheesecake from the tin. Run a thin-bladed knife around the edge to help loosen it. Top with your favourite toppings and enjoy!

Baking time

Baking time is crucial for a perfect cheesecake. It's not as simple as just setting a timer. Cheesecakes are delicate creatures and need a gentle touch. Overbaking leads to a cracked, dry cheesecake. Underbaking, and you'll end up with a soggy mess.

For a classic baked cheesecake in the UK, expect a bake time of around 50-60 minutes. However, this is just a guideline. Oven temperatures vary, and so do cheesecake recipes. A cheesecake with a water bath will generally take a bit longer than one baked directly in the oven.

Always refer to your specific recipe for the recommended baking time. Look for visual cues. The edges of the cheesecake should be set, while the centre should still have a slight wobble. A slight jiggle is what you're after, not a sloshy centre.

Don't be tempted to open the oven door too often to check. Every time you open the door, you're letting out precious heat, which can cause the cheesecake to sink or crack. Trust the process and let your oven do its thing.

Once the baking time is up, turn off the oven and leave the cheesecake inside with the door slightly ajar. This allows the cheesecake to cool gradually and prevents drastic temperature changes that can lead to cracks. Let it cool in the oven for about an hour before transferring it to the fridge to chill completely.

Serving suggestions

Cheesecake is best served chilled, so pop it in the fridge for at least four hours, or even better, overnight. This will allow the flavours to meld and the texture to firm up. Once you're ready to serve, let it sit at room temperature for about 10 minutes for easier slicing.

Now, for the fun part – the toppings! A classic British touch is a dollop of thick double cream or a spoonful of clotted cream. Feeling fruity? Go for a berry compote, a scattering of fresh raspberries, or a drizzle of passionfruit pulp. For a bit of zing, lemon curd is always a winner. If you're feeling decadent, a drizzle of melted chocolate or a swirl of caramel sauce will hit the spot. And let's not forget the humble biscuit crumb – a sprinkle of digestive biscuits adds a lovely crunch.

For a show-stopping dessert, consider individual portions. Mini cheesecakes baked in muffin tins or ramekins are always a crowd-pleaser. You can also get creative with presentation. Try serving slices of cheesecake on a bed of crushed biscuits, drizzled with sauce and decorated with fresh fruit.

No matter how you choose to serve it, cheesecake is a guaranteed crowd-pleaser. So, gather your ingredients, put on your apron, and get baking!