Individual baked cheesecakes at 211 calories. Creamy, vanilla-flecked, and baked in a gentle water bath.
These Baked Cheesecakes deliver all the rich, tangy satisfaction of a classic cheesecake in individually portioned servings. Cream cheese, creme fraiche, and real vanilla bean bake together in a water bath until set, giving a silky, crack-free texture throughout. At 211 calories and 5 WW Classic Points per serving, this is an elegant dessert perfectly portioned for a small gathering.
Recipe Info
Serves: 12 | Prep Time: 20 minutes | Cook Time: 1 hour plus 1 hour resting | Calories per serving: ~211
Nutrition per Serving (Estimated)
Protein: 5g | Fat: 17.4g | Carbohydrates: 4g | Fiber: 0g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1 lb soft cream cheese, at room temperature
- 3 eggs
- 250ml / 8 fl oz creme fraiche or sour cream
- 8 tablespoons granular sugar substitute
- Scraped seeds from 1/2 vanilla pod
Instructions
- Preheat the oven. Heat the oven to 180C / 350F / Gas Mark 4.
- Blend the batter. Place the cream cheese, eggs, creme fraiche, sugar substitute, and vanilla seeds in a blender or food processor. Blend until completely smooth and well combined, about 15 seconds.
- Fill the tin. Pour the mixture into a 23cm / 9-inch springform tin. Wrap the bottom and sides of the tin in a single piece of aluminium foil to prevent water from seeping in during baking.
- Bake in a water bath. Place the wrapped springform tin in a larger roasting tin. Add hot water to the roasting tin so it comes partway up the sides of the springform tin. Top up with more hot water during baking if it evaporates.
- Bake. Bake for 1 hour.
- Rest in the oven. Turn off the oven and leave the cheesecake inside for a further 1 hour before removing.
- Chill and serve. Refrigerate until fully cooled before slicing and serving.
Serving Suggestions
- Serve plain to let the vanilla flavor shine, or top with fresh berries
- A light drizzle of berry coulis adds color and a fruity contrast
- Pair with a light dusting of cinnamon for extra warmth
- Offer as a make-ahead dessert for entertaining
- Serve chilled for the best texture
Tips and Variations
- The water bath is essential for even, gentle cooking that prevents cracking and gives the cheesecake its characteristic silky texture.
- The 1-hour rest in the turned-off oven allows the cheesecake to finish setting gradually, further reducing the risk of cracks.
- Real vanilla bean gives the best flavor and appearance, with visible flecks throughout the cheesecake. Vanilla extract can substitute if unavailable.
- This cheesecake is best made a day ahead, as it needs time to chill and set fully before slicing.
- Wrap the tin securely in foil, checking for any gaps, as water seeping into the tin can ruin the texture of the finished cheesecake.
Why This Recipe Works
Baking cheesecake in a water bath is the classic technique for achieving a smooth, crack-free finish, as the surrounding water moderates the oven’s heat and prevents the edges from cooking too quickly relative to the center. The combination of cream cheese and creme fraiche gives this cheesecake a slightly tangier, more sophisticated flavor than cream cheese alone, while real vanilla bean adds genuine depth. The extended rest in the cooling oven is a professional baker’s trick that ensures the cheesecake finishes setting gently rather than being shocked by a sudden temperature change.
Storage
Store covered in the refrigerator for up to 4 days. This cheesecake also freezes well for up to 1 month; thaw overnight in the refrigerator before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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