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
Equipment
- 23cm (9in) springform tin
- wire rack for cooling
Ingredients
- 900 g full fat cream cheese
- 250 g caster sugar
- 2 Tbsp plain flour
- 2 Tbsp cornflour
- 2 tsp vanilla paste
- 2 tsp lemon juice
- 4 eggs
- 150 ml full fat evaporated milk
The Base
- 200 g plain digestive biscuits
- 1 tsp caster sugar
- 100 g butter melted
Instructions
- Preheat oven to 200˚C (390˚F / 180˚C Fan). Line a 23cm (9in) 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.200 g plain digestive biscuits, 1 tsp caster sugar
- 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.100 g butter
- 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.900 g full fat cream cheese, 250 g caster sugar
- Next, add the two flours, scraping down the sides if you have to.2 Tbsp plain flour, 2 Tbsp cornflour
- Add vanilla, lemon juice and then the eggs, one at a time, whisking for 10 seconds on low between each egg.2 tsp vanilla paste, 2 tsp lemon juice, 4 eggs
- 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.150 ml full fat evaporated milk
- 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.