Every cheesecake has a classic base. I use light cream cheese and 0%fat Fage Greek yogurt, making sure everything is room temp. Ingredients list/recipe calls for 3 cups, yet your prequel raves of 4 cups – please clarify! Thanks Katrina! I used a 9” deep dish springform. I’m glad it turned out so well for you! I was wondering if i can use 2 cups of sour cream and 1 cup of heavy cream instead? I made this yesterday with 1 part sour cream and 2 parts Greek yogurt. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. I haven’t had any issues but it’s always good to be safe! Pour the cheesecake filling over the prepared crust. How many calories in 1× package. Press into the prepared pan and up the sides about 1 inch up the sides. Try a spoonful with your morning yogurt, dolloped over a stack of pancakes, or spooned on top of cheesecake for a delicious treat! It is 3 inches. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. -Jamie. It is already pretty light and not very dense, so substituting the yogurt might not help it hold up well. (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.). Preheat oven to 350°F. I apologize for any confusion — the recipe is as the recipe card says. I was just wondering how I could make this recipe into an Oreo cheesecake ? Happy Baking! Sure, I have made dozens of various cheesecake recipes throughout the years. After it’s cooked, it will set down to the original height. Step 7: Let the cheesecake firm in the refrigerator for at least 4 hours or until fully firm. My corners were too full of crust, so I need to better shape it. I’ve made it twice in a 10″ springform pan. I used ground flax seeds as a replacer and it works. This vanilla version is not too heavy and the blueberries set it … How many calories in 0.5× package. I look forward to my next opportunity to make a cheesecake!!! 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. But sometimes I just crave a slice of rich, creamy Vanilla Cheesecake. I poured all of the filling into the pan (10″ diameter, 3″ height) and this only left about 0.5″ from the top. I appreciate you taking the time to comment. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes. I just made this cheesecake and it is soooo delicious!!! Any tips? 2nd time I’ve made this but i always have so much leftover batter!! Very easy and absolutely delicious! I would love to know if you have any thoughts or ideas on adding flavors, such as pumpkin or egg nog? I would like to start off by saying the flavor is BOMBBBB!!!!! 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. It does take a bit of time but it is so worth it! Happy Baking! Just be sure to run a knife gently around the edge to loosen after a period of time so it doesn’t pull, and allow to cool gradually. Hi, thanks so much for stopping by. I can manage the yogurt but it’s the cream cheese that I’d have trouble with. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly. The only real difference here is the addition of more vanilla. I’m really hoping they settle and it goes back to normal soon… Do we know why it might have done this? Thanks. Whether it’s a birthday, anniversary, or job promotion, when it comes to celebratory baked goods, we stick to cheesecake every time. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. FOUR CUPS of sour cream baked in! The first time, I wisely left about 1/4-1/3 of the filling in the bowl as I thought the cake may rise. I used 4 cups the first time I made it. Happy Baking! It is quite a tall cheesecake and will reach almost all of the way to the top. Is it 3 cups or 4 cups sourcream? The recipe which I adapted it from used 4 cups. At this point, turn off the oven, and leave the oven door cracked. I adore cheesecake and yours looks beautiful! Step 5: Add in your vanilla beans (or vanilla extract) Step 6: Slowly add in your sweetened condensed milk. It’s probably best just to watch for doneness. It is the part of Christmas dinner I can get everyone excited about! Any suggestions as how I could make it dairy free please? How to Make Vanilla Bean Cheesecake: Preheat oven and line outside of springform pan with a sheet of heavy duty foil. 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. Remove pan to a cooling rack. 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. My all-time favorite way to top this Vanilla Cheesecake is with my Homemade Blueberry Sauce. I used Greek yogurt vs sour cream as well. Once everything comes together smoothly, pour it into the chilled graham cracker crust. Does this recipe call for the cake to bake 2 hours and then another hour with oven turned off? Gradually add the eggs, stirring until incorporated, then pour the mixture over the chilled base. Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan. It would probably make two pie plates, or you could bake it in a 9×13″ pan. If “New York Style” is firm and dry then I prefer this! I have everything you need to know about how to bake cheesecake in a water bath! It is really just so good. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Is that normal or ok? The amount of sugar that you use will depend on the sweetness of your berries, simply adjust the amount to suite your taste. A citrus cheesecake with a shortbread crust. That definitely spoke to this busy mom’s heart. The sour cream or yogurt gives this cheesecake a more delicate, more luscious texture than any baked cheesecake I’ve ever had. 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. My Springform pan is dark non stick so I don’t think that’s it. I used to also make an apple pie and sweet potato pie, but those are no longer eaten . This cheesecake looks absolutely perfect - simply to die for! LOL! Just before serving, top the cheesecake with homemade blueberry sauce. It also seemed like there was too much graham cracker crumbs. This Vanilla Cheesecake is super creamy and not as heavy as traditional baked cheesecake thanks to a good dose of sour cream or Greek yogurt — it’s soft and luscious and perfect with fresh berries! 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. It’s hard to beat creamy, tangy filling with that buttery crust. Do you run a knife around the edge while it’s still warm? Pour into crust and smooth the top. Sensational! Graham Cracker Crust is everyone’s favorite classic cheesecake base. 25 g. 83 kcal. Unfortunately I don’t know how to adapt for eggless. I’d recommend using a deeper pan, if available. Bring a kettle of water to boil for the water bath. Not usually my idea of a good time. It’s so easy to make and it tastes so good! I brought it to work and it was gone in two hours. Thank you! It’s in the oven now. A graham cracker crust is filled with a smooth, thick and creamy vanilla bean cheesecake topped with homemade vanilla bean mousse! Happy birthday to your husband! I love that about this cheesecake recipe — some baked cheesecakes can be so thick and heavy. How many calories in Baked New York Vanilla Cheesecake. Once you master this, then the rest is basically topping. So I actually can’t remember the last time I made a baked cheesecake. 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. Pumpkin cheesecake: https://www.thereciperebel.com/pumpkin-cheesecake/. I’ve always been intimidated by cheese cakes for whatever reason. Thanks. How do you mane the topping cream? Tag me on social! Continue with recipe as instructed. This homemade blueberry sauce recipe tastes really great with orange juice and zest. Your cheesecake looks devine, but i am not eating sugar these days, do you think i could substitute a nut/almond flour crust (gluten free) and use a 1:1 sugar substitute? 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? Other than my personal shortcomings, this recipe was so easy to follow. Finally, add eggs, one at a time until mixture is smooth. When done, reduce the oven heat to 275 degrees F. Meanwhile, prepare your filling. There are a lot of factors that could cause the cake to rise more or less, for sure. That is the ultimate combination that can’t be beat, ok? It shouldn’t make any difference though if they are small, insignificant lumps. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate. Can you use a regular pie plate? I’ll be making two to take to church potluck next weekend and I was asked to make this for a teens birthday cake. After turning the oven off (after it cooked for 2 hours) when checking to see if the edges were done… I was really sad. Like one hour? It could be a difference in oven temperature (they’re all a little different!) Thank-you so much for the recipe. Alternatively, microwave in a … In a large bowl, beat cream cheese until smooth. I mean, you really can’t mess with the best. Allow the cheesecake to rest in the cooling oven for one hour. 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. Scrape down the sides of the bowl and mix for an additional 30 seconds. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! Happy Baking! I’m nearly convinced this has something to do with baking the cheesecake at such a low temperature. Get my secrets for meals that bring your family to the table! Hi Ashley! This looks fabulous. I use one package of grahams for the crust and 2cups Greek goghurt, 1cup sourcream. I did want to point out that after carefully measuring everything, i did end up with WAYYY to much mix. Create an account easily save your favorite content, so you never forget a recipe again. https://myfoodbook.com.au/recipes/show/baked-vanilla-cheesecake I’m sorry that happened! The 2nd time, I made sure I greased my pan… AND I used parchment paper (greased as well) to help keep the rising filling from cracking all bad or over flowing. I’ve never made a cheesecake before, and my husband said it was just about perfect…HUGE compliment, because he’s as much of a cheesecake snob as he is a brownie snob. Lovely recipe! If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. This recipe is based on 100% halal ingredients. That’s at least 3-4 blocks of cream cheese (expensive!) Meanwhile, prepare your filling. Thank you for all these years of wonderful and amazing recipes and now I must make this cheesecake :) You have a fan for life! All w/ Greek yogurt. Turn off the oven and let sit in the warm oven for 1 hour. Still very tasty, but nowhere near as good looking as the first attempt. Thank you! Includes step by step recipe video. I want to make sure my cheesecake doesn’t overflow! I’m making this cheesecake now and I have lumps in the filling. You can definitely cut it in half! OMG!! My whole family loves it. Preheat oven to 400°F. See how long they recommend to cook. Although I wish I’d started quite a bit earlier, as this take a looooong time to be ready to go in the fridge, the cheesecake turned out absolutely perfect. It won’t rise much, so I would make sure there is a little room at the top but you don’t need much! The tanginess of the cream cheese shines through and is complemented by the vanilla. My cheesecake is about an inch taller than the top of the Springfield pan and it’s got large deep cracks in it. I appreciate you taking the time to comment. Bake for another 10-15 minutes or until golden on top. Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed. The final test and best results is what appears in the recipe box. Then, add ... add blueberry or strawberry filling on top. 241 g. 800 kcal. This will be my “go-to” recipe in the future. 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. Thank you for posting it! I’m so happy to hear you enjoyed this cheesecake! Thanks so much for stopping by, Anne! This was the best cheesecake I’ve EVER had!!! Bake until tender when pierced with a fork, 40 to 45 minutes. Thanks for sharing your recipe! It is very light and creamy, yes, but it is still a baked cheesecake. When I am craving the classic, this is the recipe I reach for. https://www.mccormick.com/recipes/dessert/no-bake-vanilla-cheesecake While the cheesecake is still warm, pour over the remaining cooled syrup and top with crushed pistachios and rose petals. I am so happy to hear your family loves it! The cake rose well above the top of the pan and cracked around the edges, and then settled back into the pan after cooling. I’m so happy to hear that! Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. They also promised a perfect, crackless baked cheesecake with no water bath. Is the oven temperature for fan forced or conventional? Makes 15 cupcakes. -Jamie. Needless to say it cracked but not too bad. I probably wouldn’t use regular yogurt unless it’s a very thick variety because you don’t want the cheesecake too soft. I get RAVE reviews with it and it’s so simple! The recipe is correct. Add in the vanilla and heavy cream and mix for an additional 30 seconds. The cake did not crack and no water bath needed. I made this cheesecake yesterday and we had a piece of it today ,we are in heaven. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. You can top with any of your favorite fruits or toppings, or eat it plain. The Best Cheesecake | An EASY Recipe for Classic Cheesecake So annoyed this happened to me too and I know my pan is the right size. Posted on Published: July 25, 2019 Categories Cheesecake. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Bake your Cookie Dough base for approximately 10 minutes. Thank you for this recipe! I’ve never made cheesecake before, but this is now my go to recipe. Cover with saran and foil….fridge over night……it’s about a 6 hr process total! Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well! I’ve mentioned a few times that cheesecake is a family tradition. Thanks so much for stopping by, Sonia, and for following along for so many years! 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? Turn off oven, set til cooled down. No lemons on hand? 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. I learned this the hard way on my second attempt. Ashley, could I use plain yogurt instead of Greek yogurt and still get a wonderful cheesecake? I’d love to hear how you like it! Quite unlike a baked cheesecake actually. Classics are classics for a reason. I’ve made this four times and it’s AMAZING quality and SIMPLE! I am going to make this for my boyfriend’s birthday – just wanna check. That’s with using the correct pan, etc. It’s so creamy and amazingly good. 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? It takes a long time of preparation but it is well worth the wait. Love this recipe!!! Once the cake is completely cooled, place it into the refrigerator for at least 8 hours. Your fudgy brownies recipe is my ultimate brownie recipe and now this! :/. Will it make a difference? Batter was scrumptious! Stir frequently, and bring to a low boil. I think the yogurt will be totally fine. 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. thank you. Do you leave the oven door slightly open when you cool the cheesecake for an hour? I’m Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Set to one side to cool. This sweet, buttery crust is easy to make and the perfect complement to so many fillings! This tangy, vanilla-flavoured cheesecake looks spectacular dusted with icing sugar and decorated with fresh rose petals. I haven’t poured it into the crust yet. Sorry, I have never done that so I can’t say. Its not whipped cream right? The mixture should be smooth and creamy. 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). I did use a 9 inch pan and while cooking, it did exceed the top of the pan, however, once it came out of the oven and cooled, it settled down nicely, and no cracks. I worried at 8 minutes of the hot bake of the cheesecake … Hi Jennifer! Thanks so much for stopping by, Daniela! Hi Shari! Pop the sugar, lemon, corn flour into a mixer and mix. I’m so sorry Cassi! Mix cream cheese, sugar, one egg, and vanilla extract, until smooth. Remove from heat and gently stir in vanilla and lemon zest. How would a convert the recipe? Like one that would stay, even if its in room temperature? The flavor is wonderful. Do you leave it in the oven turned off to set? I have a similar recipe, but with sour cream and ricotta. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favorite fruit, caramel or ganache topping. 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. The end result was a beautiful, albeit it was a little shorter than the video (naturally, as I used less filling). Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Intimidated? This site uses Akismet to reduce spam. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. How many calories in 100 g. 100 g. 332 kcal. Learn how your comment data is processed. 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. The topping is just whipped cream. I had to divide it up a couple times. Yay! This is a halal Vanilla cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. 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! Thanks for the wonderful recipe! Try looking up cheesecake recipes for 7 inch pans. 482 g. 1600 kcal. Honestly, as long as you’re making cheesecake, you really can’t go wrong at all! Thanks! 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 is soft and not stiff like most cheesecakes, but it will set after its thoroughly chilled, This recipe is my family’s absolute favorite! 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. Not sure where I went wrong but I had left over batter. 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. It’s hard to beat a classic! Hi, can I use regular sour cream instead of light? This Vanilla Cheesecake recipe is made with cream cheese, sugar, eggs, egg yolks, vanilla, sour cream, and a touch of cornstarch, to thicken it. The cheesecake is gorgeous and didn’t crack at all. It makes me so happy to hear that! Thank you! 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. Vanilla Cheese cake Preheat the oven to 325 F (165 C). and a few hours of baking, prepping, water bathing and coddling before refrigerating until thoroughly chilled. The sweet and tangy sour cream topping puts it … https://www.mccormick.com/recipes/dessert/ultimate-vanilla-cheesecake When would you suggest adding them? My question is…I would like to add chopped andes mints to just the top of the cake, I don’t want them to melt but would like them to stick to the cake. Tips and Tricks for Making the Best Vanilla Cheesecake: Watch the recipe video down below and see how easy it is to make! 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. Hi Michelle! I also like to do things my way, which means improvising and breaking the rules when necessary. Their is nothing wrong with this recipe, it just our taste. You and Sweetapolita I have been religiously following and subscribe to! Could it be?!?! -Jamie. In the paragraph above the recipe, it stated in capitals 4 cups sour cream but the recipe listed 3 cups. I hope that helps! 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! Using a wooden spoon, mix together the cream cheese, caster sugar, flour and vanilla seeds, in a large bowl, until combined. Thanks Krista! Privacy Policy | Trellis Framework by Mediavine, 4 8-ounce packages cream cheese, room temperature. HEllo I would like s to try this rev perfect recipe, however, i only have a 7” pan. My fav yogurt is 10% mediterean style, its so creamy and thick, do you think that would be ok to use?? I need to work on the graham cracker crust. My 4-year-old & I wanted cheesecake & this was the recipe we chose! 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. Flavors like Lemon Cheesecake, Hot Cocoa Cheesecake and Samoa Cheesecake have certainly become favorites. I did mix and used 1 1/2 C sour cream and 1 1/2 C of greek yogurt and the family agreed that was the best of both worlds. 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 rich, creamy dessert has its roots in a New York deli. Choose whichever you prefer — sour cream or Greek yogurt. -Jamie. Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. My name is Ashley Fehr and I love creating easy meals my family loves. In a small bowl mix together the sugar and cornstarch. Sprinkle the kataifi pastry on top and brush with butter. Do you think your pan might have been 8 inches instead of 9? When I made this recipe it was for two cheesecake not one. Privacy Policy Privacy Tools. Slowly add cooled white chocolate mixture. I will fully admit to eating this with toppings and without, and loving it just the same no matter what. Not help it hold up well – please clarify a citrus cheesecake with a shortbread.! 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