Mary Berry’s Vanilla Cheesecake is made with butter, graham crackers, full-fat cream cheese, all-purpose flour, vanilla extract, eggs, superfine sugar, heavy cream, sour cream, confectioners’ sugar, mango, and passion fruit. This delicious vanilla cheesecake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
This Vanilla Cheesecake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Vanilla Cheesecake Ingredients:
- 85g / 6 tbsp butter
- 125g / 4½ oz / 8–10 graham crackers, crushed
- 450g / 16 oz (2 packages) full-fat cream cheese
- 50g / ½ cup all-purpose flour
- 2 tsp vanilla extract
- 2 large eggs
- 100g / ½ cup superfine sugar
- 120ml / ½ cup heavy cream
- 150ml / ½ cup sour cream
- 1 tbsp confectioners’ sugar, sifted
- 1 ripe mango, peeled and finely sliced
- 1 large passion fruit (pulp and seeds)
How To Make Mary Berry Vanilla Cheesecake?
- Preheat the oven: Preheat to 180°C/160°C fan/350°F. Grease the base of an 8-inch (20cm) loose-bottomed or springform tin and line with nonstick baking paper.
- Make the base: Melt the butter gently in a pan. Once melted, stir in the crushed graham crackers until fully combined. Press the mixture evenly over the base of the prepared tin using a spoon.
- Prepare the filling: In a large bowl, beat the cream cheese and flour together until smooth using an electric mixer. Add the vanilla extract, eggs, sugar, and heavy cream, and mix until everything is well combined and creamy.
- Bake the cheesecake: Pour the cream cheese mixture over the cracker base. Bake for 30 minutes, or until the edges are set but the center has a slight wobble.
- Cool the cheesecake: Remove the cheesecake from the oven and allow it to rest for 10 minutes, so the top becomes level. Then return it to the oven for an additional 10 minutes.
- Chill and finish: Once the cheesecake is slightly firm but still has a slight wobble, remove from the oven. Cool completely in the tin before chilling in the fridge.
- Prepare the topping: Mix the sour cream and confectioners’ sugar in a small bowl, then spread this over the top of the cold cheesecake. Decorate with sliced mango and passion fruit pulp before serving.
Recipe Tips:
- Use Room Temperature Ingredients: Let the cream cheese, eggs, and other items warm up to room temperature before you start. This makes the cheesecake batter smooth without any lumps.
- Don’t Mix Too Much: Mix the batter just enough to combine the ingredients. Mixing too much can make the cheesecake crack or become too heavy.
- Bake in a Water Bath: To stop cracks and make sure your cheesecake bakes evenly, place the cake tin inside a larger pan with an inch of hot water.
- Look for a Wobble: The center of the cheesecake should still wobble a little when you take it out of the oven. It will firm up as it cools.
- Chill Before Eating: Let the cheesecake sit in the fridge for at least 4 hours, or overnight if you can. This gives the cheesecake time to set and the flavors to blend together perfectly.
What To Serve With Vanilla Cheesecake?
This creamy vanilla cheesecake pairs well with fresh berries, whipped cream, chocolate sauce, or caramel drizzle. It can also be served alongside a fruit salad, a scoop of ice cream, or a drizzle of honey for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover vanilla cheesecake cool to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: After the cheesecake cools to room temperature, wrap it well in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. To thaw, place the cheesecake in the fridge overnight before serving. This recipe does not need to be reheated.
Mary Berry Vanilla Cheesecake Nutrition Facts
Serving Size: 1 slice (approx. 115g)
- Calories: 401
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 69mg
- Sodium: 548mg
- Potassium: 113mg
- Total Carbohydrate: 32g
- Dietary Fiber: 0.5g
- Sugars: 27g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Passion Fruit and Orange Cheesecake
- Mary Berry Chocolate Eclairs
- Mary Berry Limoncello Trifle
- Mary Berry Raspberry Coulis
Mary Berry Vanilla Cheesecake
Description
Mary Berry’s Vanilla Cheesecake is made with butter, graham crackers, full-fat cream cheese, all-purpose flour, vanilla extract, eggs, superfine sugar, heavy cream, sour cream, confectioners’ sugar, mango, and passion fruit. This delicious vanilla cheesecake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/160°C fan/350°F. Grease the base of an 8-inch (20cm) loose-bottomed or springform tin and line with nonstick baking paper.
- Make the base: Melt the butter gently in a pan. Once melted, stir in the crushed graham crackers until fully combined. Press the mixture evenly over the base of the prepared tin using a spoon.
- Prepare the filling: In a large bowl, beat the cream cheese and flour together until smooth using an electric mixer. Add the vanilla extract, eggs, sugar, and heavy cream, and mix until everything is well combined and creamy.
- Bake the cheesecake: Pour the cream cheese mixture over the cracker base. Bake for 30 minutes, or until the edges are set but the center has a slight wobble.
- Cool the cheesecake: Remove the cheesecake from the oven and allow it to rest for 10 minutes, so the top becomes level. Then return it to the oven for an additional 10 minutes.
- Chill and finish: Once the cheesecake is slightly firm but still has a slight wobble, remove from the oven. Cool completely in the tin before chilling in the fridge.
- Prepare the topping: Mix the sour cream and confectioners’ sugar in a small bowl, then spread this over the top of the cold cheesecake. Decorate with sliced mango and passion fruit pulp before serving.
Notes
- Use Room Temperature Ingredients: Let the cream cheese, eggs, and other items warm up to room temperature before you start. This makes the cheesecake batter smooth without any lumps.
- Don’t Mix Too Much: Mix the batter just enough to combine the ingredients. Mixing too much can make the cheesecake crack or become too heavy.
- Bake in a Water Bath: To stop cracks and make sure your cheesecake bakes evenly, place the cake tin inside a larger pan with an inch of hot water.
- Look for a Wobble: The center of the cheesecake should still wobble a little when you take it out of the oven. It will firm up as it cools.
- Chill Before Eating: Let the cheesecake sit in the fridge for at least 4 hours, or overnight if you can. This gives the cheesecake time to set and the flavors to blend together perfectly.
Mary Berry Vanilla Cheesecake