Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

A simple Basic Cheesecake recipe with a simple Jam topping.

Nimmy Raghu


  1. 2 Cups Cream Cheese
  2. 2 Eggs
  3. 1 Teaspoon Vanilla essence
  4. 1/2 Cup Sugar
  5. 1 Cup Digestive Biscuit (any biscuit of your choice)
  6. 1/4 Cup Butter , melted
  7. 1 Tablespoon Sugar
  8. 3 Tablespoons Jam (any jam of your choice,)
  9. as required Water , hot ,


60 mins
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    Crush the biscuit in a food processor or mixer. Transfer it into a bowl. Add sugar and butter into it. Mix well using your hands to form fine crumbs.

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    Grease a baking tin or a spring form baking tin. Put the biscuit mix into it and spread it evenly in the bottom. Press it gently using the back of a spoon to form a nice even layer at the bottom of the pan.

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    Pre-heat the oven at 170 degree Celsius in convection mode. Place the baking tin with biscuit layer in the oven for about 10 minutes.

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    In the mean time, blend the cream cheese, sugar, vanilla essence and eggs (one at a time) using a electric hand beater.

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    Pour the cream cheese batter into the baking tin, over the baked biscuit layer. Spread the batter evenly and place it in a bigger baking pan with hot water.

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    The water level should be just 1 - 1/4 inch below the cake tin with the cheese cake batter.

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    Keep this in the pre-heated oven at 170 degree Celsius for 60 minutes. Toothpick test cannot be done in this case. Just shake the tin a bit and if the centre is slightly wobbly, it means the cheesecake is done.

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    Take off from oven and set aside to cool down completely. Keep it in the fridge for about 1 hour to chill. Later, take off from the baking tin.

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    Mix jam with little hot water. Stir nicely and spread it on the cheesecake. Cut and serve it chilled. Enjoy!!!

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    Note: Don't beat the cheese cake batter like you do for a normal cake, as the cheesecake won't set properly and the top portion of the cheesecake will crack.

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