VANILLA BAKED CHEESECAKE

Sweet Treats
Written By Sarah Clark
Preview

Light, creamy and beautifully simple, this baked vanilla cheesecake is the perfect dessert to share. It has a smooth, delicate flavour that's loved by both little ones and grown-ups, with an easy baby-friendly adaptation built into the recipe. The adult version is topped with fresh raspberries for a burst of freshness, while little ones enjoy soft raspberries baked into their own portion.

Ingredients - Adults - requires a 20cm cake tin

FOR THE BASE

  • 12 digestive biscuits

  • 75g unsalted butter ( melted )

    FOR THE FILLING

  • 600g full-fat cream cheese

  • 142g sour cream

  • 2 eggs plus 1 egg yolk

  • 175g caster sugar

  • 2 tbsp plain flour

  • 1 tsp vanilla bean paste ( careful of added sugar )

To serve - fresh raspberries, raspberry coulis and double cream

Ingredients - BABIES- requires 20cm x 14CM oven proof dish

  • FOR THE CHEESECAKE ( no base )

  • 200g full-fat cream cheese

  • 50g sour cream

  • 1 eggs

  • 1 ripe banana ( mashed )

  • 1 tbsp plain flour

  • 1 tsp vanilla bean paste ( careful of added sugar )

  • 100g fresh halved raspberried

To serve - fresh raspberries, raspberry coulis and double cream

Method - Adult

1. Line a cake tin with baking paper.
2. Place the digestive biscuits into a food processor and blitz until they resemble fine crumbs.
3. Add the melted butter and pulse until combined.
4. Press the biscuit mixture firmly into the base of the tin and chill in the fridge while you prepare the filling.
5. In a large bowl, whisk together the eggs, egg yolk and caster sugar.
6. Add the cream cheese, sour cream, plain flour and vanilla bean paste.
7. Whisk until smooth using a hand whisk or electric whisk.
8. Pour the mixture over the chilled biscuit base.
9. Bake at 180°C (160°C fan) for approximately 45 minutes, or until the cheesecake is set with a slight wobble in the centre.
10. Allow to cool completely before chilling in the fridge for at least 4 hours, ideally overnight.

To Serve

Top with fresh raspberries and a generous drizzle of raspberry coulis.

To make a simple raspberry coulis, gently heat fresh or frozen raspberries in a saucepan until softened, blend until smooth and strain if desired. Sweeten to taste.


Baby Method

1. Preheat the oven to 180°C (160°C fan).
2. Add the cream cheese, sour cream, mashed banana, egg, plain flour and vanilla to a mixing bowl.
3. Mix until smooth and well combined.
4. Fold through the halved raspberries.
5. Pour into a lightly greased or lined 20cm x 14cm baking dish.
6. Bake for approximately 40 minutes, or until set.
7. Allow to cool completely before serving.

Cut the baby cheesecake into cubes and freeze individually. Simply defrost as needed for an easy dessert or snack.

The banana and raspberries provide plenty of natural sweetness, making this a great way to introduce babies to desserts while avoiding refined sugar.

Sarah Clark
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