Baked vanilla cheesecake

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Bring the filling ingredients towards room temperature for gentle mixing, allowing about 30 minutes while keeping total unrefrigerated time limited.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Line the springform base. Crush biscuits finely, mix with melted base butter and press firmly into the tin.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake the base for 10 minutes.

Reduce to 160°C conventional / 140°C fan.

Stir cream cheese and filling sugar smooth. Add sour cream and filling eggs gradually, then cornflour, vanilla and zest. Use low speed or a spoon to avoid whipping in air.

Pour filling over the base and place the springform on a tray. Put a separate roasting tin of hot water on a lower oven shelf.

Bake for 50–65 minutes until outer filling is set and the central 5 cm moves as a single soft wobble.

Switch off and leave the door slightly open.

Leave in the switched-off oven for 1 hour with the door slightly open.

Take the bake out of the oven and set it on a heatproof surface.

Cool fully, then refrigerate promptly; allow about 40 minutes and keep perishable-food cooling within 2 hours.

Cover and refrigerate for at least 6 hours, ideally overnight.

Run a thin knife around the side, release the tin and cut with a hot wiped knife. Judge the set after chilling.