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Mary Berry Baked Cheesecake Recipe

Mary Berry Baked Cheesecake Recipe

Mary Berry’s baked cheesecake is a rich, silky, perfectly set vanilla baked cheesecake on a buttery biscuit base — the finest baked cheesecake recipe in this collection.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed to fine crumbs
  • 125 g unsalted butter melted
  • 1 tbsp golden caster sugar
  • Baked Cheesecake Filling:
  • 900 g full-fat cream cheese room temperature
  • 250 g golden caster sugar
  • 4 large eggs plus 2 egg yolks room temperature
  • 300 ml soured cream room temperature
  • 2 tsp vanilla extract
  • Zest of 1 unwaxed lemon
  • 2 tbsp plain flour
  • Pinch of fine salt
  • Soured Cream Topping optional:
  • 200 ml soured cream
  • 1 tbsp golden caster sugar
  • 1 tsp vanilla extract

Method
 

  1. Combine biscuit crumbs, melted butter, and sugar. Press firmly into base of deep 23cm springform tin. Refrigerate 30 minutes.
  2. Preheat oven to 170°C / 150°C fan / Gas 3. Wrap tin in 2 layers of heavy foil. Place large roasting tin in oven. Boil kettle.
  3. Beat cream cheese alone 2 minutes until smooth. Add sugar — beat 2 minutes. Add eggs and yolks one at a time — beat briefly after each. Add soured cream, vanilla, lemon zest, flour, and salt — beat until just smooth.
  4. Pour over chilled base. Tap tin twice. Place in hot roasting tin. Pour boiling water 3cm up the sides.
  5. Bake 55–65 minutes until set at edges with a distinct 10cm wobble in the centre. If adding topping: at 55 minutes spread soured cream mixture over surface — return 10 minutes.
  6. Turn off oven. Door ajar — cool 1 hour inside. Remove and cool at room temperature 2 hours. Refrigerate 6 hours minimum — overnight ideal. Run palette knife around edge — release springform.

Notes

Every ingredient at room temperature — cold ingredients give lumps and uneven baking.
Do not over-beat the eggs — excess air causes the cheesecake to rise and crack.
The water bath is not optional — gives the gentle heat that produces a silky, uncracked result.
The central wobble is correct — it sets completely during cooling.
Cool gradually with the oven door ajar — prevents the dramatic temperature change that causes cracking.
Overnight refrigeration gives the cleanest slices and the best texture.
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