Sure, I have made dozens of various cheesecake recipes throughout the years. When I made this recipe it was for two cheesecake not one. Create an account easily save your favorite content, so you never forget a recipe again. It’s been years since I’ve had cheesecake and even longer since I’ve made one, but I wanted to make something different for my granddaughter’s third birthday since she likes to only eat the frosting and leave the cake. In a large bowl, beat cream cheese until smooth. I mean, you really can’t mess with the best. Hi. I would love to know if you have any thoughts or ideas on adding flavors, such as pumpkin or egg nog? Thank you! Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Sensational! If you love classic and traditional cheesecake recipes, you’ll want to add this easy Classic Cheesecake Recipe and this classic Mini Cheesecakes recipe to your list of favorite dessert recipes. For conventional. Hi, thanks so much for stopping by. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes. Everyone loved it. I haven’t poured it into the crust yet. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes. I’m so happy to hear you liked it! It sounds so delicouse that I NEED TO TRY IT , Google should be able to help with that I do not have the measurements for this particular recipe in grams. The end result was a beautiful, albeit it was a little shorter than the video (naturally, as I used less filling). -Jamie. While the cheesecake is still warm, pour over the remaining cooled syrup and top with crushed pistachios and rose petals. I think the yogurt will be totally fine. Do you think your pan might have been 8 inches instead of 9? Thank-you so much for the recipe. I need to work on the graham cracker crust. You can even elevate this vanilla cheesecake by adding vanilla beans or vanilla bean paste. I’m so sorry Cassi! Thanks for sharing your recipe! 2nd time I’ve made this but i always have so much leftover batter!! Do you run a knife around the edge while it’s still warm? Hi Ashley! It is quite a tall cheesecake and will reach almost all of the way to the top. My goodness. In a large bowl, beat cream cheese until smooth. Unfortunately I don’t know how to adapt for eggless. Bake cheesecake for 1 hour and 20 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours. I use light cream cheese and 0%fat Fage Greek yogurt, making sure everything is room temp. Mix cream cheese, sugar, one egg, and vanilla extract, until smooth. 2 tablespoons cornstarch, mixed with 2 tablespoons cold water, Zest of 1 lemon (about 1 tablespoon), optional. Choose whichever you prefer — sour cream or Greek yogurt. It is already pretty light and not very dense, so substituting the yogurt might not help it hold up well. Try looking up cheesecake recipes for 7 inch pans. And if your berries aren’t quite as sweet as you like, simply slice them and toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices. Save my name, email, and website in this browser for the next time I comment. Bake for 12-15 minutes or until firm no longer moist. It makes me so happy to hear that! My cheesecake is about an inch taller than the top of the Springfield pan and it’s got large deep cracks in it. I used to also make an apple pie and sweet potato pie, but those are no longer eaten . I am so happy to hear your family loves it! Cover with saran and foil….fridge over night……it’s about a 6 hr process total! When I am craving the classic, this is the recipe I reach for. After turning the oven off (after it cooked for 2 hours) when checking to see if the edges were done… I was really sad. https://www.bbc.co.uk/food/recipes/new_york_cheesecake_20451 That’s at least 3-4 blocks of cream cheese (expensive!) To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an … I look forward to my next opportunity to make a cheesecake!!! This is the best cheesecake that I have made. This was the best cheesecake I’ve EVER had!!! I have been following you since 2010 or was it 2011? Preheat oven to 375° and line a spring-form pan with parchment paper. https://www.mybakingaddiction.com/vanilla-bean-cheesecake-recipe Thanks. Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed. Made the cheesecake for the Thanksgiving holiday. ( I did have to add a couple things in just to give it my own twist, but the ingredients called for will do just perfect. It would also be hard to go wrong with sliced fresh fruit or homemade cherry pie filling. If “New York Style” is firm and dry then I prefer this! I’ve made this 4 times now. Could it be?!?! I’m really hoping they settle and it goes back to normal soon… Do we know why it might have done this? How many calories in Baked New York Vanilla Cheesecake. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate. Makes 15 cupcakes. Hi! Add in the vanilla and heavy cream and mix for an additional 30 seconds. I have a similar recipe, but with sour cream and ricotta. Hey I was thinking of trying mini cheesecake version… how long do you think the bake time would be? Intimidated? Bake cheesecake for 55-70 minutes or until the center is almost set. I make this cheesecake all the time and my husband LOVES it! I only had 16oz of sour cream but I think it came out just fine. How tall is the spring form pan you used?? I first made this cheesecake for Christmas 2 years ago and drizzled raspberry sauce on top (I use Fran’s Chocolates Raspberry Sauce), just a piece at a time on the serving plate. I use one package of grahams for the crust and 2cups Greek goghurt, 1cup sourcream. I have everything you need to know about how to bake cheesecake in a water bath! This cheesecake looks absolutely perfect - simply to die for! Not usually my idea of a good time. Privacy Policy | Trellis Framework by Mediavine, 4 8-ounce packages cream cheese, room temperature. Pour into prepared crust and place cheesecake … I used a 9” deep dish springform. It also seemed like there was too much graham cracker crumbs. The final test and best results is what appears in the recipe box. Allow the cheesecake to rest in the cooling oven for one hour. Add the melted butter and … Do you leave the oven door slightly open when you cool the cheesecake for an hour? I appreciate you taking the time to comment. Bake for another 10-15 minutes or until golden on top. Do not over beat. Meanwhile, prepare your filling. Which is correct? Batter was scrumptious! Posted on Published: July 25, 2019 Categories Cheesecake. This Vanilla Bean Cheesecake is a classic cheesecake recipe! Their is nothing wrong with this recipe, it just our taste. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric … Don’t be. Thanks Krista! I poured all of the filling into the pan (10″ diameter, 3″ height) and this only left about 0.5″ from the top. Let cool to room temperature before chilling in the fridge completely, then remove from the pan and serve. It is 3 inches. I’ll be making two to take to church potluck next weekend and I was asked to make this for a teens birthday cake. and a few hours of baking, prepping, water bathing and coddling before refrigerating until thoroughly chilled. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a … Mix graham cracker crust mixture then press evenly into springform … Classics are classics for a reason. It’s hard to beat a classic! Step 7: Let the cheesecake firm in the refrigerator for at least 4 hours or until fully firm. I appreciate you taking the time to comment. Is more like a creamy style cheesecake as compared to a New York Style cheesecake? The only real difference here is the addition of more vanilla. Learn how your comment data is processed. Quite unlike a baked cheesecake actually. https://www.mccormick.com/recipes/dessert/no-bake-vanilla-cheesecake Flavors like Lemon Cheesecake, Hot Cocoa Cheesecake and Samoa Cheesecake have certainly become favorites. How many calories in 0.5× package. I’ve never made cheesecake before, but this is now my go to recipe. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. Thanks for the wonderful recipe! Using a wooden spoon, mix together the cream cheese, caster sugar, flour and vanilla seeds, in a large bowl, until combined. And thanks for those tips! Salted caramel sauce is also a fan favorite, as is chocolate ganache. Set to one side to cool. In a small bowl mix together the sugar and cornstarch. But I do love a good baked cheesecake, and when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. I’m glad it turned out so well for you! Thank you! I would like to start off by saying the flavor is BOMBBBB!!!!! I was just wondering how I could make this recipe into an Oreo cheesecake ? 1600 kcal. Then, add ... add blueberry or strawberry filling on top. It does take a bit of time but it is so worth it! I haven’t experimented much with that, but if you are going to I would recommend replacing some of the sour cream with eggnog (keep in mind that it’s thinner than sour cream, so you won’t want to add too much) or pumpkin. Pour into crust and smooth the top. How would a convert the recipe? In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Thanks Katrina! There are many foods that bring back memories of my childhood, but if you asked me to pick one that encompasses all the best memories, this is the dessert. It is very light and creamy, yes, but it is still a baked cheesecake. It’s so easy to make and it tastes so good! How many calories in 100 g. 100 g. 332 kcal. Next time I will be more careful with that. The tanginess of the cream cheese shines through and is complemented by the vanilla. (And usually on a whim, which is why it is useful to know how to soften cream cheese quickly and to have the ingredients for graham cracker crust on hand.). This Vanilla Cheesecake is super creamy and not as heavy as traditional baked cheesecake thanks to a good dose of sour cream — it’s soft and luscious and perfect with fresh berries! When done, reduce the oven heat to 275 degrees F. Meanwhile, prepare your filling. Does this recipe call for the cake to bake 2 hours and then another hour with oven turned off? Press into the prepared pan and up the sides about 1 inch up the sides. Like one that would stay, even if its in room temperature? Place sweet potato on a rimmed baking sheet; poke all over with a fork. It is really just so good. So, so happy to hear you loved this cheesecake! Very easy and absolutely delicious! The sour cream or yogurt gives this cheesecake a more delicate, more luscious texture than any baked cheesecake I’ve ever had. The flecks of vanilla bean would look beautiful against the cheesecake filling! I’ve never had that problem myself but I will give it another test to see if the batter needs to be reduced! I’m not sure what happened, it really shouldn’t be that tall (mine is never over the edge), so I’m wondering if maybe your pan is actually 8″ around? Like one hour? I hope that helps! I’m not sure whether the sour cream vs. yoghurt makes a difference, but with sour cream, the cake rises a good 1-1.5″ when baking. When I make it again, I will reduce the Graham crackers crumbs to 1 cup – there was way too much crust using 2 1/2 cups. They also promised a perfect, crackless baked cheesecake with no water bath. I live in Europa and we don’t use “cups”, so have many grams does the “cups” in the recipe correspond to? Thank you for all these years of wonderful and amazing recipes and now I must make this cheesecake :) You have a fan for life! It was a HUGE success with the family that I have made it about a dozen times in the last 6 months. The Best Cheesecake | An EASY Recipe for Classic Cheesecake Just before serving, top the cheesecake with homemade blueberry sauce. hello there, i was wondering if i couldmake this in 6 inch pans and if i could , what would ypu, recomend for the baking time. Turn off the oven and let sit in the warm oven for 1 hour. I used an 8 inch Springform pan and had ALOT of batter left, so I made up 2 mini cupcake pans and 1 regular size cupcake pan, all are baking on 275 degrees for 2 hours but I’m wondering if the cupcake pans need less time? I replaced 150g of the cream cheese with mascarpone because I had some to spare. Needless to say it cracked but not too bad. I still had some batter left over because I didn’t want it to rise above the top of the pan (I probably could have used it all). The lumps may be because the cream cheese was a little cool before beating — room temperature ingredients usually beat more smoothly. or humidity in the house or elevation. -Jamie. @jamiemba. It will last for some time at room temperature, but if you want it to last longer you can always add a bit of unflavored geltain. I am going to make this for my boyfriend’s birthday – just wanna check. BUT I am so happy I used this recipe as my first go around. Happy birthday to your husband! I think you could stir in some crushed Oreos and it would bake up just as great! I want to see what you made! How do you mane the topping cream? Thanks so much for stopping by, Anne! It’s cracked every single time. They will go beautifully with this cheesecake! It is my favorite cheesecake recipe too! So I actually can’t remember the last time I made a baked cheesecake. We love this cheesecake! A close second is my homemade cherry pie filling. I also baked the crust for 2 minutes longer. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. ive made this 2 times now and cannot get the center to set as well as the outer part please help, The center only sets after it sits in the oven, and chills completely. It seems to me that even using 3 cups of sour cream is a lot. You might find it is too thin since it is already a very creamy cheesecake. If you’ve been following along for the last couple of posts, you know I’ve been promising you my favorite recipe for vanilla cheesecake. Not sure where I went wrong but I had left over batter. My all-time favorite way to top this Vanilla Cheesecake is with my Homemade Blueberry Sauce. The mixture should be smooth and creamy. After it’s cooked, it will set down to the original height. I forgot to grease my pan the 1st time so when cheesecake started to rise, it stuck. Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favorite topping. Happy Baking! I can manage the yogurt but it’s the cream cheese that I’d have trouble with. But I had to stay true to my rebellious ways and cut a few corners, and so even though my first cheesecake had one crack along the outer edge, my second cheesecake was totally smooth on top! Its not whipped cream right? Using a stand mixer fitted with the paddle attachment beat the cream cheese on medium speed for about 1 minute. Gradually add the eggs, stirring until incorporated, then pour the mixture over the chilled base. It won’t rise much, so I would make sure there is a little room at the top but you don’t need much! In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. I’ve made this four times and it’s AMAZING quality and SIMPLE! Honestly, as long as you’re making cheesecake, you really can’t go wrong at all! When would you suggest adding them? It’s hard to beat a classic! You will want to use a smaller pan or make into cupcakes and reduce the bake time. It’s hard to beat creamy, tangy filling with that buttery crust. The cake rose well above the top of the pan and cracked around the edges, and then settled back into the pan after cooling. No cracks ever! This site uses Akismet to reduce spam. Any suggestions as how I could make it dairy free please? Pour the cheesecake filling over the prepared crust. I want to make sure my cheesecake doesn’t overflow! Includes step by step recipe video. Ashley, could I use plain yogurt instead of Greek yogurt and still get a wonderful cheesecake? Alternatively, microwave in a … I adore cheesecake and yours looks beautiful! I think that would likely work just fine but I haven’t tried it, so I can’t say how long you would bake them. Thanks so much for stopping by, Daniela! LOVE LOVE LOVE this recipe. Do you prefer Slow Cooker or Instant Pot? I think all of my baked cheesecakes turn out with flat tops, so I’m not sure how to get one without a flat top! This Vanilla Cheesecake recipe is made with cream cheese, sugar, eggs, egg yolks, vanilla, sour cream, and a touch of cornstarch, to thicken it. Tag me on social! https://www.mccormick.com/recipes/dessert/ultimate-vanilla-cheesecake Brush with melted butter and bake for 45 minutes – 1 hour or until golden on top and set in the centre. Can I cut the recipe in half? Thank you for this recipe! I would say the cupcake pans will definitely need less time — you’ll want to go by look instead of the time included in the recipe. The recipe is correct. Ingredients list/recipe calls for 3 cups, yet your prequel raves of 4 cups – please clarify! But just because this recipe makes a vanilla cheesecake, don’t assume that it is “plain” or that you can’t top it with any variety of toppings to make it your own. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. At this point, turn off the oven, and leave the oven door cracked. This recipe is baked in a water bath. That is the ultimate combination that can’t be beat, ok? I’m a cook rather than a baker and not experienced enough in the baking field. It is soft and not stiff like most cheesecakes, but it will set after its thoroughly chilled, This recipe is my family’s absolute favorite! This vanilla version is not too heavy and the blueberries set it … Is the oven temperature for fan forced or conventional? Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favorite fruit, caramel or ganache topping. I used 4 cups the first time I made it. I haven’t had any issues but it’s always good to be safe! I get RAVE reviews with it and it’s so simple! Thank you! Bake crust in preheated oven for 10 minutes. I’m nearly convinced this has something to do with baking the cheesecake at such a low temperature. Happy Baking! It is the part of Christmas dinner I can get everyone excited about! Remove pan to a cooling rack. This looks fabulous. Would I still get the same deliciousness? Yes, it took a lot of time for the whole process and cooling, etc., but we ended up having birthday cheesecake for breakfast, and it was so worth it! Thank you. My granddaughter did eat a few bites but she was more interested in the whipped cream I topped it with. I am a German and this cheesecake taste so much like a German one ,nice and heavy .Now mine does not look like yours mine is higher and not so pretty ,but still delicious .I have to freeze some because that is a lot of cheesecake! It could be a difference in oven temperature (they’re all a little different!) Thanks so much for stopping by, Sonia, and for following along for so many years! Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. The second time I made it, I used 0% plain Greek yogurt for a boost of protein. How to Make Vanilla Bean Cheesecake: Preheat oven and line outside of springform pan with a sheet of heavy duty foil. I will fully admit to eating this with toppings and without, and loving it just the same no matter what. Add sour cream and beat on low until combined. Try a spoonful with your morning yogurt, dolloped over a stack of pancakes, or spooned on top of cheesecake for a delicious treat! Add in the cream cheese and beat until fully combined. Slowly add cooled white chocolate mixture. Stir frequently, and bring to a low boil. No lemons on hand? The amount of sugar that you use will depend on the sweetness of your berries, simply adjust the amount to suite your taste. Delicious though!! My fav yogurt is 10% mediterean style, its so creamy and thick, do you think that would be ok to use?? My family didn’t like this chesscake…they said it was like they are having yogurt in baked version. I’ve mentioned a few times that cheesecake is a family tradition. Do you leave it in the oven turned off to set? My name is Ashley Fehr and I love creating easy meals my family loves. HEllo I would like s to try this rev perfect recipe, however, i only have a 7” pan. My recipe calls for 400 degrees for 15-20min, turn down to 225 for 45+ min ( middle may still giggle) but top just starting to light brown. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! -Jamie. :/. I mixed the cream cheese and sour cream together first, then added the other ingredients. But if blueberries aren’t your thing, that’s ok. For a citrusy kick, try topping it with my Microwave Lemon Curd or with grapefruit curd. This is a halal Vanilla cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. My corners were too full of crust, so I need to better shape it. Pumpkin cheesecake: https://www.thereciperebel.com/pumpkin-cheesecake/. 482 g. 1600 kcal. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. For the filling, beat cream cheese, sugar, cornstarch, sour cream and vanilla extract and vanilla bean paste. At least 5″ deep, if you want to use the full filling given in the recipe. Feel free to add different toppings to jazz it up: lemon curd, thinned out jam or jelly, fresh fruit, caramel or chocolate sauce, chopped nuts or pretzels — the options are endless. Love this recipe!!! I would probably just keep a close eye on them in the oven and watch for signs of doneness, instead of watching the clock as it can vary so much and I haven’t tested a smaller batch. I don’t have a lot of experience with gluten free crusts and sugar substitutes, so I can’t say what the result will be but if you do try it I’d love to hear how it turns out! Remove from heat and gently stir in vanilla and lemon zest. I have heard a couple others who have had too much batter so I’ll have to give it another try this week and see what happens. Copyright 2020 © The Recipe Rebel. Once everything comes together smoothly, pour it into the chilled graham cracker crust. The recipe which I adapted it from used 4 cups. Every cheesecake has a classic base. Hi Jennifer! Hi Michelle! I used all the batter, a 9 inch pan, did everything exactly as the recipe asked. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. I had never made a cheesecake with soooooo much sour cream. I appreciate you taking the time to comment. I’ve made it twice in a 10″ springform pan. I’d recommend using a deeper pan, if available. I think you could add the chopped chocolates with some whipped cream on top after it’s cooled — if you add them while it’s hot they may just melt. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly. OMG!! My Springform pan is dark non stick so I don’t think that’s it. Step 5: Add in your vanilla beans (or vanilla extract) Step 6: Slowly add in your sweetened condensed milk. I make no bake cheesecake all the time, and mini cheesecakes, and cream cheese stuffed coffee cakes… but a baked cheesecake? I haven’t tried, so I can’t say for sure. Homemade Blueberry Sauce comes together in just a few minutes. If this sauce is too thick for you, slowly add in water until you reach the desired consistency. Other than my personal shortcomings, this recipe was so easy to follow. A citrus cheesecake with a shortbread crust. It was a good decision. Lovely recipe! In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. So I just tried making this recipe. Will it make a difference? I made this recipe for my husband’s birthday, and it turned out amazing! Thanks! Bake your Cookie Dough base for approximately 10 minutes. The cheesecake is gorgeous and didn’t crack at all. You would likely have to find a dairy free cream cheese substitute — I would check the health or natural foods section. In the paragraph above the recipe, it stated in capitals 4 cups sour cream but the recipe listed 3 cups. I say “was” because there is none left. I’ve made this about three times now I looooovveee it my husband that doesn’t like cheesecake ate it and loved it too this is my go to cheesecake forever its so good thank you for the recipe its awesome. My God, how delicious! It’s probably best just to watch for doneness. The first time, I wisely left about 1/4-1/3 of the filling in the bowl as I thought the cake may rise. Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan. Thanks. Add sugar, eggs, … Hi Shari! How many calories in 1× tablespoon. How many calories in 1× package. Finally, add eggs, one at a time until mixture is smooth. This rich, creamy dessert has its roots in a New York deli. Use a smaller pan or make into cupcakes and reduce the oven and! Careful with that it cracked but not too bad this but i had to divide it up a couple.! To 325 F ( 165 C ) Sweetapolita i have made your berries, simply adjust amount... No water bath find more cheesecake recipes on our site with different flavours craving. If the batter needs to be safe homemade cherry pie filling like they are having in... ( 165 C ) ca n't find a vanilla bean, substitute 1/4 teaspoon vanilla in. 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