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But sometimes I just crave a slice of rich, creamy Vanilla Cheesecake. HEllo I would like s to try this rev perfect recipe, however, i only have a 7” pan. My cheesecake is about an inch taller than the top of the Springfield pan and it’s got large deep cracks in it. Makes 15 cupcakes. I want to make sure my cheesecake doesn’t overflow! While the cheesecake is still warm, pour over the remaining cooled syrup and top with crushed pistachios and rose petals. Yay! Whether it’s a birthday, anniversary, or job promotion, when it comes to celebratory baked goods, we stick to cheesecake every time. The end result was a beautiful, albeit it was a little shorter than the video (naturally, as I used less filling). My cheesecakes historically crack. When would you suggest adding them? I appreciate you taking the time to comment. Bake cheesecake for 55-70 minutes or until the center is almost set. After it’s cooked, it will set down to the original height. I’ve made this 4 times now. In the paragraph above the recipe, it stated in capitals 4 cups sour cream but the recipe listed 3 cups. When I am craving the classic, this is the recipe I reach for. 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. Just before serving, top the cheesecake with homemade blueberry sauce. 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). Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on … It was a good decision. I used ground flax seeds as a replacer and it works. I used Greek yogurt vs sour cream as well. I have everything you need to know about how to bake cheesecake in a water bath! Pour into crust and smooth the top. Thank you for posting it! I mixed the cream cheese and sour cream together first, then added the other ingredients. This Vanilla Cheesecake is super creamy and not as heavy as traditional baked cheesecake thanks to a good dose of sour cream — it’s soft and luscious and perfect with fresh berries! Next time I will be more careful with that. BUT I am so happy I used this recipe as my first go around. 2 tablespoons cornstarch, mixed with 2 tablespoons cold water, Zest of 1 lemon (about 1 tablespoon), optional. Add in the cream cheese and beat until fully combined. You might find it is too thin since it is already a very creamy cheesecake. Is that normal or ok? Place sweet potato on a rimmed baking sheet; poke all over with a fork. For sure, I will test this recipe! OMG!! Graham Cracker Crust is everyone’s favorite classic cheesecake base. I have heard a couple others who have had too much batter so I’ll have to give it another try this week and see what happens. A graham cracker crust is filled with a smooth, thick and creamy vanilla bean cheesecake topped with homemade vanilla bean mousse! I also baked the crust for 2 minutes longer. 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. I used all the batter, a 9 inch pan, did everything exactly as the recipe asked. I think you could stir in some crushed Oreos and it would bake up just as great! Gradually add the eggs, stirring until incorporated, then pour the mixture over the chilled base. Is more like a creamy style cheesecake as compared to a New York Style cheesecake? My whole family loves it. Ashley, could I use plain yogurt instead of Greek yogurt and still get a wonderful cheesecake? So, so happy to hear you loved this cheesecake! Yay! 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. It is quite a tall cheesecake and will reach almost all of the way to the top. Try our delicious baked New York vanilla cheesecake recipe with blueberries. How tall is the spring form pan you used?? I’ve mentioned a few times that cheesecake is a family tradition. You can even elevate this vanilla cheesecake by adding vanilla beans or vanilla bean paste. Lovely recipe! I’m sorry that happened! Thank you for this recipe! How many calories in Baked New York Vanilla Cheesecake. Thank you! Which is correct? How do you mane the topping cream? When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. This easy vanilla cheesecake is the perfect dessert for sharing serving around 14 people in total. I don’t have a spring form, You could but you’ll have a lot of extra batter! thank you. Create an account easily save your favorite content, so you never forget a recipe again. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Cover with saran and foil….fridge over night……it’s about a 6 hr process total! Add in the vanilla and heavy cream and mix for an additional 30 seconds. 2nd time I’ve made this but i always have so much leftover batter!! This vanilla version is not too heavy and the blueberries set it … Tips and Tricks for Making the Best Vanilla Cheesecake: Watch the recipe video down below and see how easy it is to make! I say “was” because there is none left. It was a HUGE success with the family that I have made it about a dozen times in the last 6 months. This is the best cheesecake that I have made. Thanks Krista! When I made this recipe it was for two cheesecake not one. Thanks! I just made this cheesecake and it is soooo delicious!!! The second time I made it, I used 0% plain Greek yogurt for a boost of protein. Thanks for the wonderful recipe! Hi Michelle! Remove from heat and gently stir in vanilla and lemon zest. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. I make no bake cheesecake all the time, and mini cheesecakes, and cream cheese stuffed coffee cakes… but a baked cheesecake? I replaced 150g of the cream cheese with mascarpone because I had some to spare. It is the part of Christmas dinner I can get everyone excited about! The mixture should be smooth and creamy. I had never made a cheesecake with soooooo much sour cream. The first time, I wisely left about 1/4-1/3 of the filling in the bowl as I thought the cake may rise. Quite unlike a baked cheesecake actually. I make this cheesecake all the time and my husband LOVES it! In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric … In a large bowl, beat cream cheese until smooth. Thank-you so much for the recipe. Nutritional values per 100 g: As soon as I pull if from the oven before using the knife or after the hour it sits? Add sour cream and beat on low until combined. How many calories in 1× package. Love this recipe!!! So I just tried making this recipe. In a large bowl, beat cream cheese until smooth. I live in Europa and we don’t use “cups”, so have many grams does the “cups” in the recipe correspond to? I’m nearly convinced this has something to do with baking the cheesecake at such a low temperature. https://myfoodbook.com.au/recipes/show/baked-vanilla-cheesecake :/. My fav yogurt is 10% mediterean style, its so creamy and thick, do you think that would be ok to use?? Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly. A close second is my homemade cherry pie filling. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate. I made this recipe for my husband’s birthday, and it turned out amazing! 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. 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. Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Totally worked! I’d love to hear how you like it! I only had 16oz of sour cream but I think it came out just fine. Copyright 2020 © The Recipe Rebel. Thanks so much for stopping by, Daniela! Not usually my idea of a good time. Intimidated? I’m so happy you love this recipe Diane! 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! I adore cheesecake and yours looks beautiful! I’ve made this four times and it’s AMAZING quality and SIMPLE! Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. 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. I have been following you since 2010 or was it 2011? Tag me on social! Choose whichever you prefer — sour cream or Greek yogurt. https://www.bbc.co.uk/food/recipes/new_york_cheesecake_20451 Can you use a regular pie plate? Thank you! It takes a long time of preparation but it is well worth the wait. I was just wondering how I could make this recipe into an Oreo cheesecake ? And thanks for those tips! 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. 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? That is the ultimate combination that can’t be beat, ok? Stir frequently, and bring to a low boil. LOVE LOVE LOVE this recipe. You can definitely cut it in half! Published on May 16, 2016 / Last updated on June 4, 2020. I’m making this cheesecake now and I have lumps in the filling. Is it 3 cups or 4 cups sourcream? It could be a difference in oven temperature (they’re all a little different!) 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. Still very tasty, but nowhere near as good looking as the first attempt. I used to also make an apple pie and sweet potato pie, but those are no longer eaten . 482 g. 1600 kcal. Love this cheesecake. -Jamie. I often top it all around the edge with fresh raspberries. Would I still get the same deliciousness? In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. So annoyed this happened to me too and I know my pan is the right size. Hey I was thinking of trying mini cheesecake version… how long do you think the bake time would be? Hi! Turn off the oven and let sit in the warm oven for 1 hour. and a few hours of baking, prepping, water bathing and coddling before refrigerating until thoroughly chilled. Do you run a knife around the edge while it’s still warm? Such an amazing texture- so rich and creamy ♥, Thanks so much for stopping by, Natalie! Hi. I want to see what you made! Turn off oven, set til cooled down. Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan. I can manage the yogurt but it’s the cream cheese that I’d have trouble with. Bring a kettle of water to boil for the water bath. So I actually can’t remember the last time I made a baked cheesecake. I haven’t tried, so I can’t say for sure. The sweet and tangy sour cream topping puts it … I brought it to work and it was gone in two hours. I appreciate you taking the time to comment. Thanks Katrina! Get my secrets for meals that bring your family to the table! But just because this recipe makes a vanilla cheesecake, don’t assume that it is “plain” or that you can’t top it with any variety of toppings to make it your own. I’m so happy to hear you enjoyed this cheesecake! I’ve made it twice in a 10″ springform pan. Remove pan to a cooling rack. I learned this the hard way on my second attempt. Add in the eggs one at a time, then the vanilla seeds/paste and mix well. Sensational! Will it make a difference? The topping is just whipped cream. I appreciate you taking the time to comment. 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. 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! Using a wooden spoon, mix together the cream cheese, caster sugar, flour and vanilla seeds, in a large bowl, until combined. Made the cheesecake for the Thanksgiving holiday. Once everything comes together smoothly, pour it into the chilled graham cracker crust. It is already pretty light and not very dense, so substituting the yogurt might not help it hold up well. This site uses Akismet to reduce spam. https://www.mybakingaddiction.com/vanilla-bean-cheesecake-recipe Vanilla Cheese cake Preheat the oven to 325 F (165 C). It felt like it didn’t quite have enough fat to hold its shape as I pressed it into the pan, but I could have used the bottom of a glass or flat bowl to help with that. 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. (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.). Learn how your comment data is processed. It’s cracked every single time. You would likely have to find a dairy free cream cheese substitute — I would check the health or natural foods section. The sour cream or yogurt gives this cheesecake a more delicate, more luscious texture than any baked cheesecake I’ve ever had. I’m a cook rather than a baker and not experienced enough in the baking field. Sprinkle the kataifi pastry on top and brush with butter. How could I make this a pumpkin cheese cake? My goodness. I look forward to my next opportunity to make a cheesecake!!! For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a … Honestly, as long as you’re making cheesecake, you really can’t go wrong at all! I am so happy to hear your family loves it! 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! LOL! It is very light and creamy, yes, but it is still a baked cheesecake. Thanks Gladys! Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed. All w/ Greek yogurt. 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. @jamiemba. Thanks for sharing your recipe! I hope that helps! Thanks so much for stopping by, Anne! Pour into prepared crust and place cheesecake … Step 7: Let the cheesecake firm in the refrigerator for at least 4 hours or until fully firm. 241 g. 800 kcal. I’ve always been intimidated by cheese cakes for whatever reason. This was the best cheesecake I’ve EVER had!!! I would love to know if you have any thoughts or ideas on adding flavors, such as pumpkin or egg nog? I’m really hoping they settle and it goes back to normal soon… Do we know why it might have done this? It’s been years since I’ve had cheesecake and even longer since I’ve made one, but I wanted to make something different for my granddaughter’s third birthday since she likes to only eat the frosting and leave the cake. I used 4 cups the first time I made it. 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. For the filling, beat cream cheese, sugar, cornstarch, sour cream and vanilla extract and vanilla bean paste. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! -Jamie. This rich, creamy dessert has its roots in a New York deli. I’ve never made cheesecake before, but this is now my go to recipe. It is 3 inches. I think the yogurt will be totally fine. Vanilla Cheesecake is creamy and delicious whether you serve it plain or finish it with your favorite topping. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Bake for another 10-15 minutes or until golden on top. 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. I probably wouldn’t use regular yogurt unless it’s a very thick variety because you don’t want the cheesecake too soft. What am I doing wrong? I usually use vanilla extract in this cheesecake recipe, but you could certainly substitute vanilla bean paste or a vanilla bean instead. Try looking up cheesecake recipes for 7 inch pans. 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