Baked Vanilla Cheesecake

This baked vanilla cheesecake recipe has served me so well! It’s so smooth and it’s never cracked on me (and I must have made it over 50 times!). To perfect this baked cheesecake recipe, I make sure my ingredients are at room temperature before using, and I always mix them on a low speed so I don’t add too much air in. Then I make sure to give the bowl a few taps to knock out any air bubbles that might’ve got trapped whilst mixing. I also always bake my cheesecakes in a water bath - I’m not sure if it’s totally necessary but I’m too scared to try otherwise! I’ve gone for a classic New York cheesecake with a hint of lemon zest, and I’ve served it with a cream cheese frosting, but you can play around with the flavours as you wish.
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Wow looks so decadent... *Chefs Kiss*