Vanilla Cheesecake

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  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts


225g (8oz) digestive biscuits
75g (3oz) butter
450g (1lb) curd cheese
15ml (1 tbsp) cornflour
5ml (1 tsp) vanilla essence
3 eggs
150g (5oz) caster sugar
225ml (8fl oz) double cream or Greek yogurt
450g (1lb) fresh soft fruits

Serves: 8-10
Preparation Time: 20 Minutes plus Cooling and Chilling
Cooking Time: 30 Minutes
Tools: K Beater


  1. Preheat the oven to 180°C/350°F/Gas 4. Oil a 23cm (9 inch) spring-form cake tin and line the base with greaseproof paper. Place the biscuits in the Kenwood Bowl and use the K Beater on speed 2 to crush the biscuits into crumbs.
  2. Melt the butter and pour onto the crushed biscuits and mix together using the K Beater. Transfer to the prepared tin and press down over the base to form an even layer.
  3. In the cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. Add the double cream or yogurt and mix until smooth. Pour into the tin and bake for 30 minutes.
  4. Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits.

Your reviews:

  1. Recipe rating: 5 of 5 Delicious and simple

    Tried and tested many times and it is absolutely delicious. It is simple to make and pretty foolproof. Don't worry about the cooling stage too much if you intend to use fresh fruit or fruit compote on the top as this will cover up any cracks that appear. (The slow cooling is to prevent cracks appearing on the top of the cheesecake.) I just slightly opened the oven door at the end of cooking to prevent it becoming too well done. A tip here is to switch off the oven when a pale brown ring appears around the circumference of the cheesecake and it has slightly shrunken away from the sides of the tin. I used a mixture of Quark and full fat soft cheese and custard powder instead of the cornflour. This is well worth doing to lower the overall fat content of the finished cheesecake. It is still indulgent and as tasty as any cheesecake I have had elsewhere. I also find it improves if left in the fridge overnight before eating. Good recipe again Kenwood, (haven't had one that wasn't yet,) so many thanks.

    Posted: 28/10/2014 19:22:20 / Thomas Davies


    Having only ever made basic foolproof 'cook from the box' cold cheesecake mix, I thought I would have a go at this oven-bake recipe. Guessing that curd cheese must mean something like Mascapone Italian cheese I have now succeeded in baking my first ever cheesecake! Planning to top it - when it cools fully - with a scattering of freshly picked-today blueberries ( on top of a basic 'purple' coulis layer using 100g blueberries/20g caster sugar/3 drops Madagascar Vanilla). #EvenDisasterChefsInTheMakingCanHaveAGoodKenwoodBakeDay

    Posted: 11/09/2015 17:20:40 / LELIA STOCKS

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