Mary Berry Vanilla Cheesecake Recipe

Mary Berry Vanilla Cheesecake Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr Total Time: 1 Hr 20 Mins

Mary Berry’s vanilla cheesecake is a classic crowd-pleaser and surprisingly easy to make at home. This recipe produces the perfect balance of sweet and tart flavours, with a hint of vanilla and a crisp biscuit crust. Though cheesecakes seem decadent, this version uses simple supermarket ingredients for a dessert that looks impressive but comes together without fuss. With just a little time and effort, you can present your family or guests with an elegant bakery-quality cheesecake.

Take your entertaining up a notch by baking Mary Berry’s famous vanilla cheesecake yourself. Follow the clear instructions below for foolproof results.

What is Mary Berry’s Vanilla Cheesecake Recipe?

Mary Berry’s vanilla cheesecake recipe is simple and easy to follow, but it produces a delicious and impressive result. The cheesecake has a rich and smooth texture, a subtle vanilla flavour, and a golden brown top. The crust is made from digestive biscuits and butter, and the filling is made from cream cheese, sour cream, eggs, sugar, and vanilla extract. The cheesecake is baked in a water bath, which helps to prevent cracking and drying out. The cheesecake is then chilled in the fridge for at least 4 hours, or preferably overnight, to set and firm up.

Why You Love this Recipe

You will love this recipe because:

  • Simple, foolproof recipe with clear, easy-to-follow instructions
  • Uses basic, easily accessible ingredients from any supermarket
  • Delivers a rich, smooth texture and subtle vanilla flavour
  • Has an elegant golden brown baked finish
  • Easily customizable with different toppings like whipped cream, berries, fruit coulis
  • A crowd-pleasing dessert that satisfies all cheesecake cravings
  • Suitable for any occasion from casual gatherings to special events
  • A classic cheesecake that everyone will enjoy and compliment

Ingredients Needed to Make Mary Berry Vanilla Cheesecake

To make this Vanilla cheesecake, you will need the following ingredients:

  • For the crust:
    • 225g (8oz) digestive biscuits
    • 100g (4oz) butter, melted
  • For the filling:
    • 900g (2lb) full-fat cream cheese, at room temperature
    • 225g (8oz) caster sugar
    • 1½ tsp vanilla extract
    • 3 large eggs, at room temperature
    • 150ml (5fl oz) sour cream, at room temperature


You will also need the following equipment:

  • A 23cm (9in) springform cake tin
  • A large roasting tin
  • A food processor or a rolling pin and a plastic bag
  • A large mixing bowl
  • An electric mixer or a wooden spoon
  • A spatula
  • A kettle
  • A wire rack
  • A knife
  • A palette knife or a metal spatula
  • A serving plate

Instructions to Make Mary Berry Vanilla Cheesecake

Follow these steps to make the Vanilla cheesecake:

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Grease the base and sides of the springform cake tin and line the base with baking parchment.
  2. To make the crust, crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, until they resemble fine crumbs. Transfer the crumbs to a bowl and stir in the melted butter, until well combined. Press the mixture evenly over the base of the prepared tin, using the back of a spoon or your fingers. Bake the crust in the oven for 10 minutes, then remove and leave to cool slightly on a wire rack.
  3. To make the filling, beat the cream cheese in a large mixing bowl with an electric mixer or a wooden spoon, until smooth and creamy. Gradually add the sugar and vanilla extract, beating well after each addition. Add the eggs, one at a time, beating well after each addition. Finally, stir in the sour cream, until well combined. Pour the filling over the crust and spread it evenly with a spatula.
  4. Place the cake tin in the roasting tin and boil some water in a kettle. Pour the hot water into the roasting tin, until it reaches halfway up the sides of the cake tin. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking. Carefully place the roasting tin with the cake tin in the oven and bake for 40 to 45 minutes, or until the cheesecake is set but still slightly wobbly in the centre.
  5. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and avoid shrinking. Then, remove the cheesecake from the oven and the water bath and let it cool completely on a wire rack.
  6. Run a knife around the edge of the cheesecake to loosen it from the tin. Cover the cheesecake with cling film and refrigerate it for at least 4 hours, or preferably overnight, to set and firm up.
  7. To serve, remove the cheesecake from the fridge and carefully release it from the tin. Transfer it to a serving plate and smooth the sides with a palette knife or a metal spatula. You can serve it plain, or decorate it with some whipped cream, fresh berries, or fruit coulis on top. Enjoy!

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