Good morning everyone.
Today I’m serving a simple, but really nice Vanilla Cheesecake. Many of those who have tasted this cake have asked if it’s a baked cheesecake, and most people think it tastes a bit like vanilla ice cream.
I think the secret is that it’s baked in a low oven for 3 hours, no water bath. No cracks, just a delicious vanilla cheesecake which reminds me of vanilla ice cream.
Just try it, and you will find out.
- 8 1/2 oz. (240 g) finely crushed biscuits of your choice (I use digestives)
- 2 tablespoons sugar
- 6 tablespoons (85 g) melted butter
The cream cheese filling:
- 30 oz. (900 g) Philadelphia cream cheese
- 1 1/4 cup (285 g) regular sugar
- 2 tablespoons vanilla paste
- 4 eggs
- 1/2 cup + 1 tablespoon (150 g) sour cream
Make the base by mixing the crushed biscuits with the sugar and melted butter. Brush the inside of your pan (10 inches/26 cm diameter) with some melted butter.
Tip in the biscuit mixture and press it down and up the sides of your pan, you can use a cup or mug for this.
Place in the freezer for 10 minutes, then bake in a 250 F (180 C) oven for 10 minutes. Leave to cool.
The filling: put the sugar and cream cheese into a mixing bowl. The cream cheese must be at room temperature, but if you live in country with a warm climate just take it out of the fridge 5 minutes before use.
Mix the sugar and cream cheese until well blended, do not overmix.
Add one egg at a time, mixing just enough between each addition for the egg to blend into the mixture.
Using a rubber spatula, stir in the vanilla paste and sour cream.
Pour the mixture over the biscuit base.
Bake in a 212 F (100 C) oven for 3 hours.
Leave to cool completely, then chill for 8 hours.
The cake is now ready to be enjoyed and shared with the people around you.
I’m decorating each slice with some whipped cream and a strawberry Malteser, but you could also use fresh strawberries.
So delicious served with a cup of coffee. I got this coffee mug with “lipstick” on from a bakery (maisonsucreuae.com). Just loved it.
I hope you are tempted, wishing you a great day.
If you’d like to see what I’m baking these days, follow me on Instagram @passionforbaking.
Hugs from me to you.