Bea Tollman’s Vanilla Cheesecake Recipe


An all time favourite dessert at Red Carnation Hotels and served at The Old Government House, discover how to make Mrs Tollman's delectable cheesecake for yourself.


A favourite on the menu at The Old Government House Hotel & Spa, Bea Tollman’s cheesecake is a classic, crowd pleasing dessert created by the Red Carnation Hotels founder herself. A simple but seriously delicious vanilla cheesecake, Mrs Tollman spent years getting the recipe just right and now the dish is available in several Red Carnation Hotels properties. As Robert Newall, Executive Head Chef at The Old Government House explains, “Mrs Tollman’s cheesecake is a favourite here. With its light and delicate consistency and fresh flavour, it’s a perfectly balanced end to any meal.” Here, we share the vanilla cheesecake recipe for guests to enjoy at home.

Vanilla Cheesecake Recipe


Serves 12

1.35kg Philadelphia cream cheese

6 eggs, separated (room temperature)

350g granulated sugar

1 vanilla bean, spilt and seeds scraped out

1 tablespoon vanilla extract

450ml sour cream

A pinch of kosher salt

A 20cm spring mould


450ml sour cream

50g sugar


250g finely ground Digestive biscuit crumbs

65g white sugar

120g butter, melted

1 tsp ground cinnamon (optional)

Vanilla Cheesecake Recipe


For the crust, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press the mixture into the mould to ensure a thin, consistent layer and bake at 190°C for 7 minutes. Leave to cool, then chill for an hour.

Whip the cream cheese and half the sugar. Add the egg yolks, vanilla seeds, vanilla extract, salt and sour cream, and whip thoroughly, scraping the bowl.

Whip the egg whites with the rest of the sugar. Fold the whites into the cheese mixture and very gently pour into the prepared pan. Wrap the bottom of the mould pan and place in a water bath. Bake in the oven for an hour at 180°C, then turn off the heat and allow to remain in the oven for another hour. Remove, cool on a rack, and then refrigerate for 12 hours.

To finish, pre-heat the oven to 100°C. Mix the sour cream and sugar for the topping, top the chilled cheesecake, and bake for 20 minutes. Finally, chill for 24 hours before serving.

Vanilla Cheesecake Recipe

Sample Bea Tollman’s vanilla cheesecake for yourself, alongside plenty of other delicious dishes, at The Old Government House Hotel & Spa.

Image Credits: Lead image © iStock/JuliaLotoskaya. Brasserie at Old Government House © Red Carnation Hotels. Cheesecake filling © iStock/vinicef. Vanilla cheesecake © iStock/DebbiSmirnoff.

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