Super easy Vanilla Cheesecake recipe, that will keep for days in your fridge and keep all your guests happy!
Estimated reading time: 2 minutes
Vanilla Cheesecake
This Vanilla Cheesecake is my take on the classic New York cheesecake, loaded with heavenly cream cheese and evaporated milk.
It’s no secret that I love evaporated milk and use it a whole lot in my cooking. All my cheesecake recipes, eggless or otherwise, use it. The result is a creamier than usual cheesecake that will haunt you in your dreams!
Ingredients We’ll Need
So we’ve got 2 parts to the recipe: the base and the filling. Full recipe is at the end of this post, but let’s take a look briefly.
The Base
- digestive biscuits – if digestives are not to your taste, you can use other types of biscuits too, ginger ones are a favourite of mine. And I know that many love a Graham cracker crust!
- salted butter – I’m a fan of the flavour that salted butter gives me in all my baking and cooking, instead of adding a pinch of salt.
The Filling
- full fat cream cheese (low fat will work also)
- caster sugar (slightly finer than granulated)
- buttermilk (or natural yoghurt or soured cream)
- evaporated milk (semi skimmed works too)
- plain flour (all purpose flour)
- cornflour (cornstarch in the US)
- vanilla paste or vanilla extract
- fresh lemon juice
Vanilla Cheesecake Recipe
Cheesecakes are generally, easy recipes, and today’s egg free cheesecake is no different. This is what we’ll be doing:
- First, we make the biscuit base layer (10 minute baking time).
- Then we make the cheese filling.
- Bake for 55 minutes.
- Leave to cool in the oven.
- Then, place in the fridge overnight.
So easy, right?
Let’s get our aprons on!
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
Ingredients
- 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
Instructions
- 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 45 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.
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.
The title of this post says it all! YUM! Awesome looking cheesecake!
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
This looks great, I love the idea of no base, just all that creamyness. Thanks for following me on twitter. GG
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!
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!
Hey Asmita, it does have eggs! But you could substitute the eggs for gelatine, something I do for my girls.
Beautifully made cake! Definitely something worth making!
that looks AMAZING! pure bliss!
Utterly dense piece of heaven – bookmarked 😀
Cheers
Choc Chip Uru
Full fat evaporated milk, you mean that comes in cans. Seems very rich but delicious looking.
deliciously done cheesecake