Estimated reading time: 2 minutes
This Vanilla Cheesecake is my take on the classic New York cheesecake, loaded with heavenly cream cheese and evaporated milk. It never fails to remind me of the time I met my husband. A week after we met, he went off to work in Chicago and soon after, he faxed me a menu for The Cheesecake Factory, a restaurant that specialises in my idea of Heaven! I knew right then he was the one!
I fiddled with this recipe quite a bit but this version is probably from the 4th or the 5th try – I kept going back to this and finally decided I couldn’t better it! This Vanilla Cheesecake also forms the base of many other flavoured cheesecakes that I do, like the Salted Caramel Cheesecake.
You might be interested in the Baileys Mocha Cheesecake too.
MAKE THIS A DAY BEFORE
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- 900 g full fat cream cheese
- 250 g caster sugar
- 4 eggs
- 150 ml full fat evaporated milk
- 2 Tbsp plain flour
- 2 Tbsp cornflour
- 2 tsp vanilla paste
- 2 tsp lemon juice
- 200 g plain digestive biscuits
- 100 g butter melted
- 1 tsp caster sugar
- Preheat oven to 200˚C (390˚F/180˚C Fan). Line a 9 inch/23cm springform tin and grease it, including the sides.
- The Base
- I like to do this in a food processor as it’s so much easier & quicker. Place the biscuits and sugar in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) & pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. At this stage, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- In a tabletop mixer (or large bowl with handheld whisk), beat cream cheese on medium low till creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
- Next, add the two flours, scraping down the sides if you have to.
- Add vanilla, lemon juice and then the eggs, one at a time, whisking for 10 seconds on low between each egg.
- Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
- Pour the mixture into the prepared tin gently.
- Bake at the initial high temperature for 10 minutes. This aids the rise.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another 35 minutes. When done, the cake should still have a slight wobble in the middle.
- Let cool in the oven with the door slightly ajar for 2 hours.
- Cool completely, then cover loosely with foil and refrigerate overnight.