Your Favorite Baked Vanilla Cheesecake
“The aromatic vanilla combined with the creaminess of this cheesecake is like no other.”
Tammy Gabai Bitton
Original Recipe Author
This, for sure, is going to be your family’s absolute favorite vanilla cheesecake recipe, and it’s so amazing that you’ll never have leftovers to worry about.
Whether you make it with or without the crust, you end up with a taste that’s out of this world.
It’s surprising how a baked cheesecake can turn out a hundred times better than its uncooked counterpart.
Frequently Asked Questions:
Baked Vanilla Cheesecake
What kind of cream cheese is best for this recipe?
Natural flavor, low-fat cream cheese is perfect.
What flour should I use in this recipe?
self-rising flour is the go-to type for this baked cheesecake
Is it necessary to separate the eggs?
No, it’s not necessary. However, it’s preferable.
When should I loosen the sides?
It’s better to do it after the first stage of baking. All you need to do is open the oven and slide a knife between the cake and the pan to release steam.
How do I use the parchment paper?
You need to create higher edges for the baking pan. So, take two pieces of parchment paper, fold them into long rectangles, and attach them to the inside of the pan’s wall.
Read also: Easy 2-Minute cheese pie recipe
Featured Review
“I made the cheesecake without the crust and it came out perfectly delicious. Everybody loved it. I made it again… One of the best cheesecake recipes. Thank you for the recipe.”
Rachel
Equipment
Ingredients
Crust (Optional)
- 1 cup self-rising flour (4½ oz. /125 g)
- 1 stick butter (100 g)
- ¼ cup sugar (1¾ oz. / 50 g)
Cheese Filling
- 1½ lbs. quark creamy soft cheese 5% (750 g)
- 6½ fl. oz. low-fat cream cheese (200 ml)
- 13½ fl. oz. sour cream (400 ml)
- Lemon zest from a medium lemon
- 4 tablespoons cornstarch (1 oz. / 30 g)
- 4 tablespoons vanilla instant pudding mix (1 oz. / 30 g)
- 6 eggs (separated)
- ¾ cup sugar (5⅓ oz. / 150 g)
- 2½ teaspoons vanilla sugar (½ oz. / 10 g)
Instructions
Crust (Optional):
- Preheat the oven to 350°F (180°C)
- Mix the flour, butter, and sugar to make a firm dough
- Flatten the dough onto the bottom of a baking pan
- Bake for about ten minutes and allow to cool
- Cheese Filling:
- Mix the cheese, egg yolks, vanilla sugar, and lemon zest in a bowl
- Stir all the ingredients until combined
- Add the cornstarch and vanilla pudding mix, then beat well until smooth
- In a separate bowl, beat the egg whites and the sugar until you see shiny foam
- Take a bit of that foam and gently fold it into the egg yolk batter
- Repeat the process with the rest of the egg whites mixture (don’t over-mix)
- Line the bottom and sides of the baking pan with oiled parchment paper
- Pour the batter onto the pan (or over the baked crust)
- Place a pan with water at the bottom of a preheated oven
- Bake the cheesecake for 20 minutes
- Lower the temperature to 300°F (150°C)
- Bake for another hour until the cheesecake is golden and bouncy to the touch
- Allow it to cool inside the oven with the door slightly opened
Tips
- For this recipe, you should use a round baking pan with high edges, preferably size 10” or 11” (26 cm or 28 cm).
- To make the sides of the pan even higher, you can always use folded parchment paper along the inner edge.
- Usually, cheesecakes collapse after they come out of the oven because the steam trapped inside evaporates once done.
- That’s why you have to release that steam after the first stage of baking for the cheesecake to keep rising. You can do so by sliding a knife and loosening the sides.
- Although the cake still loses some height even after releasing the steam, it’s noticeable in comparison.
- Remember that the baking time depends on your oven’s heat. So, you may want to note how long this cheesecake recipe takes to bake.
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