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Hello everyone! I made this Vanilla Cheesecake the other day, its silky texture and subtle sweetness will tempt you to take a second slice…

I like to top this cake with some glazed raspberries, the flavors just go so well together.

Here is the recipe, enjoy!

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Vanilla Cheesecake

The base:

  • 7 oz./2 cups (200 g) walnuts
  • ¼ cup (60 g) regular sugar
  • 4 tablespoons (55 g) butter, melted

 

Preheat the oven to 350 ˚F (180 ˚C) and butter a 10-inch (26 cm) round springform pan.

Put the walnuts and sugar into the bowl of a food processor and pulse until the walnuts are finely ground. Add the butter and process until the mixture resembles damp sand.

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Press the mixture into the base of the pan using the back of a spoon or your fingers.

Bake for 15 minutes, then remove from the oven and turn the temperature down to 300 ˚F (150 ˚C).

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Cheesecake filling:

  • 2 lb. (900 g) cream cheese
  • 2 ¼ cup (285 g) regular sugar
  • 1 vanilla bean, split lengthways and seeds scraped out
  • 1 tablespoon pure vanilla extract
  • 4 eggs
  • ½ cup (125 ml) heavy cream

Make sure all your ingredients are at room temperature.

Put the cream cheese, sugar and seeds from the vanilla bean into a mixing bowl and beat until well blended.

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Add the eggs one at a time, beating after each addition until just combined.

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Add the cream and vanilla extract, again beating until just combined.

Line the outside of your springform pan with a double layer of foil, making sure the foil doesn’t tear. (Even the tiniest tear may ruin the cake!)

Place the cake in a roasting pan and pour in the cheesecake filling.

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Fill the roasting pan with boiling water to come half way up the sides of the cake pan.

Bake in the oven for about 1 hour 40 minutes.

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The top of the cheesecake should be set, but the center still slightly jiggly.

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The topping:

  • 2 ¼ cups (500 ml) sour cream
  • ¼ cup (60 g) regular sugar
  • 1 teaspoon pure vanilla extract

Stir together the sour cream, sugar and vanilla.

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Pour this mixture over the still warm cake, smooth the surface with a spatula or the back of a spoon, and put it back into the oven for about 5 minutes.

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Transfer to a wire rack and leave to cool for at least 15 minutes.

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Run a sharp knife around the cake but don’t remove the ring. Place in the fridge and leave it there overnight.

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Sit the cake onto a cake stand or platter and serve as is, or…

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..top with some glazed raspberries.

You’ll need:

  • raspberries
  • raspberry jam

Heat the jam in the microwave and sieve it to remove the seeds. Arrange on top of the cake and brush with the warm jam.

Ready to serve!

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I hope I was able to tempt you!

Hugs from me to you.

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51 Comments

  1. Kan man lage kaken dagen i forveien og la den stå i kjøleskapet? Ser kjempe god ut. Tenker å lage den i kveld til et 50års lag imorgen. 🙂

  2. Lene Skårerverket Reply

    Hei! Går det an å bruke annen bunn her, feks den med kjeks og smør?

    Hilsen en med nøtteallergi 🙂

  3. Skal kremfløten være pisket til krem før den blandes i ostekremen?

  4. I am from Turkey.ı found you from instagram.can you write your explanations in english please.your pictures are wonderful

  5. when i translate this page to english it says 5 dl of sourcream I’m not sure what the measurement is, if you could clarify that would be great!

  6. Pingback: Strawberry Cheesecake with Walnut Crust | Mini Munchie

  7. I’m confused. Why are the titles in English, but the rest of the website is in another language? I was looking forward to trying this recipe, but I can not understand the language.

    • Hi, Nina. 🙂
      You can translate the page using google translate in the sidebar. There is also a conversion calculator if you need one.
      I’m working on translating the blog into english. 🙂

  8. Can you please start doing your blogs in English? Please that will be great am helpful to many people! The translate is not accurate so if you can just do in English, we will appreciate! Thank you! 

  9. Hei. Kaken så veldig god ut. Er det mulig å toppe den med gele isteden? Hvordan gjør jeg det da? 

    • Tusen takk, Anette. 🙂
      Det er det. Da tar du en pakke med gele (bruk halvparten av vannet som du egentlig skal bruke), så når den nesten er stiv setter du den på kaken og inn i kjøleskapet. 🙂

  10. Hei leser bloggen din fast og elsker å bake kakene dine men er bare 10 år og håper på at du ikke skal begyne med bloggen på engelsk
    Hilsen en som elsker oppskriftene dine

  11. Abby Gueco Reply

    Amazing so inspired with ur blog , everything looks delicious and clean! Thank for sharing! 

  12. is heavy cream the same as whipping cream? can u please tell me a common brand i can find anywhere? thank you

  13. Hello is heavy cream the same as wiped cream? Can u recommend a well known brand that I can get from any store?

  14. hejsan 🙂 i DK har vi ikke rømme, er der andet man kan bruge istedet?

    • Hi, some of the pictures on Instragram that I show, is behind the scenes stuff I show from my new book. 🙂

  15. Tusind tak 🙂 så kan jeg komme igang . Glæder mig til at smage den 😉 god dag

  16. Hi Manuela,

    I’m from Thailand, I wanna thank you for this recipe.
    It was easy and very delicious. I made it twice in only one week!
    Love it! 😀

  17. Hej Manuela! Tack för en otroligt fin blogg! Och denna cheesecake… Den är gudomlig!!! Bästa cheesecake jag har någonsin gjort! Tack så jätte mycket! 🙂

  18. Hei. Skal man virkelig ha 900g kremost? syns det hørtes så mye ut.. men nå er jo jeg nybegynner da.. 🙂

  19. Hei! Hvor mye må jeg redusere oppskriften hvis jeg skal bruke det i en form på 20 cm? 1/3?

  20. hi manuela, can i use plan yogurt instead of sour cream? thank you 🙂

    • Team Passion4Baking Reply

      Hi Lusi, plain yogurt will work as a substitute for the sour cream, but use full-fat yogurt as the low-fat ones behaves differently when baked.
      Happy baking!

      -Team Passion4Baking

  21. Jacqueline Reply

    Hii Manuela,

    The recipe says that you must wrap tinfoil around
    the springform and then place the springform into a roasting pan. Can you please tell me why
    This is necessary? Or can i skipp this part and put the springform directly in to the oven.
    If i must use the roasting pan, do i also need a little bit of water in the roasting pan?

    • Team Passion4Baking Reply

      Hi Jacqueline, the recipe is now corrected, thanks for the heads-up! You may bake this in a waterbath, hence the foil. If you choose to bake it sans the waterbath – just skip the step where you wrap the cake pan in tinfoil.
      Happy baking!

      -Team Passion4Baking

  22. Jacqueline Reply

    Thanks allot for your response. So i can bake the cake also only in the springform directly into the oven? Without the roastingpan, water, tinfoil etc. Or are those steps necessary?

    • Team Passion4Baking Reply

      Hello again Jacqueline, you can bake the cake only in the springform tin directly into the oven, without the roasting pan, water and tinfoil. That being said, the consistency of the cake will be smoother and creamier if you go to the trouble of baking it in a waterbath. 🙂
      Good luck!

      -Team Passion4Baking

  23. Melisa Stevani Reply

    Hi there.. I’m want to ask about the cream topping.. Can I substitute the sour cream with heavy cream? Are there any adjusment if I use heavy cream instead?

    • Team Passion4Baking Reply

      Hi Melisa, if you can’t use sour cream we recommend using crème fraîche instead.
      Happy baking!

      -Team Passion4Baking

  24. How large is this cake?
    What can I use for the toppings instead of rasberries?

    • Team Passion4Baking Reply

      Hi Sarah, the cake is 26 cm/10 inches. Use any berries you like for the topping, or simply just leave it as it is. 🙂

      -Team Passion4Baking

  25. Hi manuela,love your blogg.
    Could you please put up the recepie for the new york cheesecake again as I can’t seem to find it.
    Many thanks

    • hei Helen, i will look for it tomorrow, and put it back if it is missing/ love Manuela

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