Baked Vanilla CheesecakeBaked Vanilla Cheesecake
Baked Vanilla Cheesecake
Baked Vanilla Cheesecake
SuperValu
SuperValu
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Recipe - Greystones - Daly's
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Baked Vanilla Cheesecake
Prep Time20 Minutes
Servings11
Cook Time60 Minutes
Ingredients
85 g Butter melted
150 g Caster Sugar
3 large Eggs
1 portion Fresh Berries to serve
1 - Lemon zest only
1 portion Raspberry Coulis to serve
300 ml SuperValu Sour Cream
2 tsp Vanilla Extract or vanilla paste
150 g SuperValu Rich Tea Biscuits
280 g Cream Cheese x3, 840g altogether
Directions
  1. Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. 
  2. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper. 
  3. To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  4. Using an electric whisk, blend the cream cheese and caster sugar until smooth. Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  5.  Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre.
  6. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  7. Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  8. Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis.
20 minutes
Prep Time
60 minutes
Cook Time
11
Servings

Shop Ingredients

Makes 11 servings
85 g Butter melted
SuperValu Irish Creamery Butter (227 g)
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
150 g Caster Sugar
SuperValu Caster Sugar (500 g)
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
3 large Eggs
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
1 portion Fresh Berries to serve
SuperValu Signature Tastes Raspberry (125 g)
SuperValu Signature Tastes Raspberry (125 g)
€2.79€22.32/kg
1 - Lemon zest only
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 portion Raspberry Coulis to serve
Not Available
300 ml SuperValu Sour Cream
SuperValu Sour Cream (200 ml)
SuperValu Sour Cream (200 ml)
€0.89€4.45/l
2 tsp Vanilla Extract or vanilla paste
Goodall's Natural Vanilla Extract (25 ml)
Goodall's Natural Vanilla Extract (25 ml)
€5.59€0.22/ml
150 g SuperValu Rich Tea Biscuits
SuperValu Rich Tea Biscuits (300 g)
SuperValu Rich Tea Biscuits (300 g)
€0.65€2.17/kg
280 g Cream Cheese x3, 840g altogether
Philadelphia Original Cream Cheese (165 g)
Philadelphia Original Cream Cheese (165 g)
€2.65€16.06/kg

Recipe

  1. Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. 
  2. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper. 
  3. To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  4. Using an electric whisk, blend the cream cheese and caster sugar until smooth. Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  5.  Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre.
  6. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  7. Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  8. Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis.