Mary Berry Baked Vanilla Cheesecake Recipe

Mary Berry’s baked vanilla cheesecake is a timeless dessert that delivers a smooth, creamy filling with a lightly golden top and a crisp biscuit base. The flavor is gentle, rich, and balanced, with vanilla taking center stage without overpowering the cheesecake. It is perfect for dinner parties, celebrations, or when you want a reliable dessert that feels special but not complicated. Baked slowly in the oven and made with classic ingredients, this cheesecake rewards patience with a beautifully set texture and clean slices.

What Is Mary Berry’s Baked Vanilla Cheesecake?

Mary Berry’s baked vanilla cheesecake is a traditional British-style baked cheesecake, inspired by Mary Berry’s straightforward baking philosophy. Unlike no-bake versions, this cheesecake is gently baked to create a firm yet creamy interior with a subtle richness. The biscuit base adds contrast, while vanilla provides warmth and depth.

Other Popular Mary Berry Recipes

• Mary Berry No-Bake Lemon Cheesecake
• Mary Berry Key Lime Cheesecake
• Mary Berry No-Bake Strawberry Cheesecake

Why This Recipe Is Worth Trying

• Smooth, creamy texture – Baked gently for a perfect set.
• Classic vanilla flavor – Simple and never overwhelming.
• Clean slices every time – Ideal for serving guests.
• Make-ahead friendly – Improves after chilling.
• Reliable baked method – Consistent results with clear steps.

Essential Ingredients to Make Mary Berry Baked Vanilla Cheesecake

• Digestive biscuits – 200 g, crushed
• Butter – 100 g, melted
• Full-fat cream cheese – 600 g
• Caster sugar – 150 g
• Vanilla extract – 2 teaspoons
• Eggs – 3 large
• Sour cream or double cream – 200 ml
• Plain flour – 1 tablespoon

Handy Kitchen Tools for Best Results

• Springform tin (20–23 cm) – Makes removing the cheesecake easier.
• Mixing bowls – Separate bowls help keep steps organized.
• Electric whisk – Creates a smooth filling with minimal effort.
• Spatula – Useful for folding and scraping the bowl.
• Baking tray – Placed under the tin to catch any butter leaks.

Step-by-Step Guide to Making Mary Berry Baked Vanilla Cheesecake

• Prepare the base – Mix crushed biscuits with melted butter and press firmly into the tin.
• Chill the base – Refrigerate while preparing the filling to help it set.
• Beat the cream cheese – Whisk until smooth and lump-free.
• Add sugar and vanilla – Mix gently until just combined.
• Incorporate the eggs – Add one at a time, mixing slowly.
• Finish the filling – Stir in cream and flour until smooth.
• Bake gently – Pour over the base and bake until just set with a slight wobble.

What I Got Wrong (And How I Fixed It)

• Overmixing the batter – Slower mixing prevented cracks.
• Baking at high heat – Lower temperature gave a creamier texture.
• Removing too early – Cooling gradually stopped sinking.
• Skipping chilling time – Resting overnight improved firmness.

Healthier Version of Mary Berry Baked Vanilla Cheesecake

• Reduced-sugar version – Slightly less sugar still tastes rich.
• Lighter cream option – Half-fat cream cheese can be used carefully.
• Smaller slices served – Keeps indulgence balanced.
• Fruit topping instead – Adds freshness without extra fat.

Ingredient Substitutions for Mary Berry Baked Vanilla Cheesecake

• Graham crackers instead of digestives – Works well for the base.
• Greek yogurt for sour cream – Adds tang and lightness.
• Vanilla bean paste – Deepens vanilla flavor.
• Gluten-free biscuits – Suitable for dietary needs.

Pairing Ideas: What to Serve With Mary Berry Baked Vanilla Cheesecake

• Fresh berries – Add brightness and contrast.
• Berry compote – Brings gentle sweetness and color.
• Lightly whipped cream – Enhances creaminess.
• Lemon zest garnish – Cuts through richness.
• Coffee or tea – Complements the vanilla notes.

Expert Tips to Make Perfect Mary Berry Baked Vanilla Cheesecake

• Use room-temperature ingredients – Ensures smooth mixing.
• Mix gently after adding eggs – Prevents air bubbles.
• Bake until just set – The center should wobble slightly.
• Cool slowly in the oven – Reduces cracking.
• Chill thoroughly before slicing – Improves structure.
• Line the tin properly – Makes clean removal easier.
• Slice with a warm knife – Gives neat edges.

Creative Ways to Customize Mary Berry Baked Vanilla Cheesecake

• Citrus swirl addition – Add lemon or orange zest to the filling.
• Chocolate base twist – Use chocolate biscuits instead.
• Marbled topping – Swirl in fruit purée before baking.
• Mini cheesecake format – Perfect for individual portions.
• Spiced base option – A hint of cinnamon adds warmth.

Storing Mary Berry Baked Vanilla Cheesecake the Right Way

• Chill fully before storing – Helps maintain shape.
• Refrigerate covered – Keeps fresh for up to 3 days.
• Avoid strong odors – Cheesecake absorbs smells easily.
• Freeze slices individually – Useful for longer storage.

How to Reheat Mary Berry Baked Vanilla Cheesecake (If Needed)

Baked cheesecake is best served cold or at room temperature. If needed, allow it to sit out briefly rather than reheating, as heat affects texture.

Nutritional Breakdown (Per Serving)

• Calories: High
• Protein: Moderate from dairy and eggs
• Fat: High due to cream cheese and butter
• Carbohydrates: From biscuits and sugar
• Calcium: Naturally high from dairy

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FAQs

Why did my baked vanilla cheesecake crack on top?

Cracks usually happen when the cheesecake is overmixed or baked at too high a temperature. Mixing gently after adding the eggs and baking at a low, steady heat helps keep the surface smooth. Letting the cheesecake cool slowly in the oven with the door slightly open also reduces cracking.

How do I know when a baked vanilla cheesecake is done?

The cheesecake is ready when the edges are set but the center still has a slight wobble. It will continue to firm up as it cools and chills. Baking until fully firm can lead to a dry or dense texture.

Should I use a water bath for baked vanilla cheesecake?

A water bath is not essential for this recipe. Baking at a lower temperature and cooling gradually achieves a smooth, creamy texture without the extra step. This approach keeps the method simple and reliable.

Why is my baked vanilla cheesecake lumpy?

Lumps usually come from cold cream cheese. Using room-temperature ingredients and beating the cream cheese until smooth before adding other ingredients helps create a silky filling.

Wrapping It Up

Mary Berry’s baked vanilla cheesecake is a dependable dessert that never goes out of style. Creamy, balanced, and elegant in its simplicity, it suits both casual meals and special occasions. Once mastered, it becomes one of those recipes you return to again and again.