Spankingly naughty Baked Vanilla Cheesecake on a shortbread base

One of the most requested desserts I make is my baked vanilla Cheesecake . If I am off to a dinner party I’m often asked to make one and take it along with me, mainly due to the fact no one wants to make desserts for a pastry chef: wish they would but to keep the peace I make one anyway ;).

Looks good huh ? smells as good as it looks too, give it a try yourself !

This recipe doesn’t have the usual crumb base, I like to part- bake a shortbread base and then place the filling on top and continue baking. It gives a bit more of a” fudgy” base I feel but I will give an alternative crumb base at the end if you prefer the traditional base.


A round 9-10 inch spring form tin lined with baking parchment

A decent mixing machine or large bowl if you are doing it by hand with a strong beater or wooden spoon.

Some soft focus fairy lights over your cooker hood, and light jazz playing in the background for the Nigella effect.

The urge not to shove your face in the bowl and eat the batter  like a kitchen whore.


250g unsalted butter

60g caster sugar

Follow the recipe on the left and end up with this, job done, now for the second part.

pinch of salt

320g plain flour

30g  semolina

Method :

Pre-heat oven to 160c

Beat butter and sugar together until soft.

Sift flour and salt together and add semolina.

Mix into butter to form a soft dough.

Press dough into your lined cake tin, prick all over with a fork.

Bake for approximately  20-25 minutes until a light golden colour is reached.

Place to one side and cool.

Part Two – The all important creamy filling ( I know I know)


800g full fat cream cheese (push the boat out and use Philadelphia..its worth it)

2oog caster sugar

The seeds scraped from 1 Vanilla pod or 1 tablespoon of quality vanilla essence.

Beat the cream cheese and sugar together add the vanilla and cornflour

4 large eggs + the  yolk of one other

50g cornflour

150g full fat creme fraiche


Pre-heat oven to 160c

Beat the cream cheese and sugar together, add the vanilla and beat again.

Add the cornflour and beat in until mxed.

Add your eggs one at a time, beating inbetween adding each egg.

Fold in your creme fraiche.

add your eggs one at a time beating inbetween each egg to mix in thoroughly

Place in your baking tin on top of the vanilla shortbread.

Place in oven and bake for 45 -50 minuted until a its risen and a dark golden brown in colour.

Leave to cool, do not worry if it cracks and sinks on cooling, its meant too and means you have done it right 🙂

Chill in fridge until ready to serve, will keep for at least 4 days.


If you are none to keen on the shortbread base option heres a traditional crumb base recipe.

300g crushed digestive biscuits ( you can use Ginger snaps or hobnobs for a stronger flavoured & textured base if you like)

200g unsalted buter

Method :

melt butter and mix in biscuit base, pat firmly into lined tinned and proceed with filling recipe as above.

Alternative fillings- fold fresh raspberries or blueberries into filling before you place in tin to bake..or even malteasers or chopped snickers or mars bars for  a dessert for the big kid in us all.

Toppings – place a punnet of blueberries or raspberries in a pan with 150g icing sugar and 100mls of orange juice.

Heat until sugar has dissolved and fruit has just started to swell. Chill and serve over cheesecake with fresh cream or ice cream.

Or simply spread over a chocolate spread like Nutella, cut a slice, curl up on sofa with a glass of rich red wine and scoff

Chuck in a punnet of blueberries for a lovely blueberry vanilla cheesecake

Spread over a chocolate spread or Nutella or even peanut butter to be extra filthy!

Add a fruit compote to give a bit of zing !

© The cake-shaker 2010


One thought on “Spankingly naughty Baked Vanilla Cheesecake on a shortbread base

  1. Pingback: Summers here ! get the strawberry compote on the go !! :) « THE CAKE- SHAKER

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