vanilla cheesecake

The Best Cheesecake Recipe  How to make the creamiest, dreamiest, richest vanilla cheesecake with a buttery graham cracker crust. All of the tips and tricks for making the perfect cheesecake!

Vanilla Cheesecake

full Graham Cracker Sheets

Tablespoons Butter ((melted))

Tablespoons Sugar

(4) 8-ounce pkgs. Cream Cheese ((softened to room temperature))

Sugar

Tablespoons Cornstarch

Tablespoon Vanilla Bean Paste

Lemon Zest ((optional))

Eggs

Egg Yolks

Full-Fat Sour Cream

Vanilla Bean Paste ((optional))

Whipped Cream

Berries

Preheat the oven to 350º. For the crust, I prefer to use a food processor. If not, place graham crackers in a large bag and beat with a rolling pin until fine crumbs appear. Then, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake for 8 minutes, then let cool to room temperature.

Graham Cracker Crust:

In a large mixing bowl, beat softened cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often. Add vanilla, cornstarch, and lemon zest and beat just until combined. We don&#039;t want to overmix this cheesecake batter and allow air bubbles to form. Add eggs one at a time, beating after each addition. Fold in full-fat sour cream. 

Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles. IMPORTANT! When using a water bath, you want to line the OUTSIDE of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of the pan and folding foil under itself as needed.

Place filled springform pan inside a roasting pan and transfer to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).

Bake for 20 minutes at 350 degrees and then reduce heat to 300 degrees. Bake at 300 degrees for 35 minutes. Turn off the oven but keep the cheesecake in the oven and continue to cook low and slow for 1 hour.

Remove from oven. In a small bowl, stir together 1 cup of full-fat sour cream, sugar, and vanilla (if using). Carefully spread on top of cheesecake.

Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to set up and solidify. Serve with fresh whipped cream and berries. 

Cheesecake Filling:

https://embed.mediavine.com/videos/unj5vucvlbm9ifegiiu7

How to make the best homemade cheesecake recipe at home. The perfect cheesecake recipe. Tips and tricks for making the best homemade cheesecake. Rich, creamy cheesecake with tart and sweet cream layer and topped with fresh whipped cream.

The Best Cheesecake Recipe

This is a baked vanilla cheesecake that is easy to make and very delicious. It is a German recipe which I have tweaked to make vegan!

German Meissner Cheesecake recipe

sunflower margarine

semolina

organic raw sugar

lemon

lemon juice

vanilla bean seeds only

silken tofu

tbs plain flour

tbs baking powder

tsp margarine

icing sugar

margarine

If you are looking for an easy Philadelphia cheesecake recipe then you are in the right place. Philadelphia no bake cheesecake filling is perfect for any occasion, from a dinner party to summer picnic. This easy vanilla cheesecake recipe is easy to make, endlessly adaptable for your favourite flavours, and always delicious.

Philadelphia Cheesecake - Easy NoBake Vanilla Cheesecake!

Unsalted butter

300 g shortbread biscuits

600 g Soft cream cheese

120 g Caster sugar

g icing sugar

300 ml double cream / heavy cream

vanilla extract

150 ml double cream / heavy cream

Lightly grease an 8-inch cake tin, use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).

Melt the butter gently in the microwave in short bursts (in a microwavable bowl for about 20 seconds at a time) or in a saucepan on a low heat and then take off the heat so it doesn&#39;t burn.

Crush the shortbread biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).

Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.

Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.

Making the Cheesecake Biscuit Base

In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.

Stir in the vanilla extract or vanilla bean paste if you want to go extra fancy.

In a new bowl lightly whip the double cream until it thickens and has soft peaks.

Sieve in the Icing sugar.

Mix the double cream and cream cheese mixture together.

Remove the cake tin from the fridge. Add the cream cheese mixture to the base.

Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.

Remove the cheesecake from the tin and place on a plate.

Cream Cheese Layer

Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a piping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.

Decorate with your favourite toppings (see notes for ideas).

Serve and enjoy or put it back into the fridge until later.

Cheesecake Decoration

Recipe says put a little mixture on base and put back in fridge ,is this a typo ?

super easy recipe to follow and tasted amazing, will def use this recipe again for all future cheesecake making

This is delicious! I made it for friends on New Years Day and we all loved it. Nice and easy to make, it kept well in the fridge overnight, and it’s easy to offer different topping choices - I skipped the extra cream on top, but served it with a choice of cinnamon mixed berry compote or toffee sauce.

I've made this cheesecake several times and it always turns out perfectly! It's become a favorite for sure!

This is so incredibly easy and delicious! You can literally just whip this up on a whim if need be. Everyone needs this recipe up their sleeve!

What a beautiful presentation!  I love how you put the pictures in the step by step directions in the recipe.  That will make it easy to follow while baking.

I love that this is a no-bake recipe and that I don't have to turn on my hot oven. Super delicious!

We loved this recipe! It's so simple and delicious and the texture is perfection!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653930475/kewu2o3z2phcvborf7ha.mp4

If you are looking for an easy Philadelphia cheesecake you are in the right place. I use Philadelphia for my cheesecakes and it makes the perfect base for a fancier decorated cheesecake but also works incredibly well for a simple yet delicious no bake vanilla cheesecake.

Philadelphia cheesecake - easy no bake vanilla cheesecake

Top 3 vanilla cheesecake recipes from across the web

The most viewed vanilla cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vanilla Cheesecake

German Meissner Cheesecake recipe

Philadelphia Cheesecake - Easy NoBa...

Top 3 vanilla cheesecake recipes from across the web

The most viewed vanilla cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Cheesecake

German Meissner Cheesecake recipe

Philadelphia Cheesecake - Easy NoBa...

The most viewed vanilla cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine