Vanilla Cheesecake

A quick and easy foolproof recipe for a heavenly vanilla cheesecake, heavy on the cheese!
Vanilla Cheesecake
Vanilla Cheesecake

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.


If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

Vanilla Cheesecake

A quick and easy foolproof recipe for a heavenly vanilla cheesecake, heavy on the cheese!
5 from 13 votes
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Course: Desserts
Cuisine: International
Keyword: cake, cheesecakes
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 520kcal
Author: Azlin Bloor


  • 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

*The Base*

  • 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.

The Filling

  • 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.


The total time does not include the 2 hours extra in the oven after it’s been turned off, and the overnight chilling.


Calories: 520kcal | Carbohydrates: 41g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 414mg | Potassium: 189mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1325IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

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12 thoughts on “Vanilla Cheesecake”

  1. you just made my mouth water on another level, I was watching Friends when Rachel and Chandler find the cheesecake and Ive been craving it since. Looking at your recipe is making me want cheesecake now even more.

  2. Hi Lin! Thanks for stopping by and letting me discover your splendid blog!
    Your family sounds very much like mine…very multicultural. That’s the best thing in terms of food!

    Your cheese are looks great and a whole month dedicated to cakes….that’s my kinda month!

    Nazneen xx

  3. Hi Lin!
    I just discovered your blog through Asmita. =)
    Your cheesecake looks so prefect and decadent, I wish I was so good at making them. Maybe I ll recreate your recipe one of these days. Thanks for sharing!

  4. Hi lin,
    I am making this soon. What i love about this, apart from the fantastic flavor is that it is eggless.
    What a superb vegetarian cheesecake recipe!

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