Introduction
Cheesecake lovers, rejoice! This updated vanilla cheesecake recipe combines classic flavors with a touch of modern flair, perfect for your 2025 celebrations. Creamy, rich, and irresistibly smooth, this dessert will be a standout at any event.
Detailed Ingredients with measures
200g digestive biscuits, crushed
100g unsalted butter, melted
600g cream cheese, softened
150g granulated sugar
100g sour cream
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
150 ml heavy whipping cream
50g white chocolate, shaved for topping
Prep Time
Prep Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 12 slices
Directions
1. Preheat your oven to 160°C (320°F) and grease a 22 cm (9-inch) springform pan.
2. In a bowl, combine the crushed biscuits and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, and beat until well combined.
4. Add the eggs one at a time, beating well between each addition. Mix in the flour and vanilla extract until just incorporated.
5. Pour the cream cheese mixture over the crust, smoothing the top with a spatula.
6. Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center wobbles slightly.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1-2 hours. This helps prevent cracking.
8. Remove from the oven and refrigerate for at least 4 hours or overnight to set completely.
9. Before serving, whip the heavy cream to soft peaks and spread over the top of the cheesecake. Garnish with white chocolate shavings.
Hashtags
#VanillaCheesecake #DessertLovers #CheesecakeRecipe #Baking2025 #CreamyCheesecake #RecipeInspiration #HomeBakers #SweetTreats #BakingTime #YummyDesserts
Detailed Directions and Instructions
1. Preheat and Prepare
Begin by preheating your oven to 160°C (320°F). While the oven is heating, generously grease a 22 cm (9-inch) springform pan to ensure easy release after baking.
2. Make the Crust
In a mixing bowl, combine the crushed digestive biscuits with the melted unsalted butter, ensuring everything is well mixed. Press the mixture firmly and evenly into the bottom of your prepared pan to create a sturdy crust that will support the creamy filling.
3. Prepare the Cheese Mixture
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is silky smooth and creamy. Next, add the sour cream and continue to beat until fully incorporated, creating a rich base for your cheesecake.
4. Add in the Eggs
Introduce the eggs to the mixer one at a time, ensuring to beat well after each addition. This step is crucial as it adds air into the mixture, contributing to a light and fluffy cheesecake.
5. Incorporate Dry Ingredients and Vanilla
Gently mix in the all-purpose flour and pure vanilla extract until just combined. Avoid over-mixing, as this can lead to a dense texture. The aroma of vanilla will begin to fill the air at this point, indicating you’re on the right track.
6. Combine and Smooth
Carefully pour the creamy cheese mixture over the prepared biscuit crust. Use a spatula to smooth the top, creating an even surface that will bake beautifully.
7. Bake the Cheesecake
Place the springform pan in the oven and bake for 50-60 minutes. The edges should be set while the center remains slightly wobbly; this indicates the cheesecake is cooked but will continue to firm up as it cools.
8. Cool the Cheesecake
Once baking is complete, turn off the oven and leave the cheesecake inside with the door ajar for 1-2 hours. This gentle cooling process helps prevent cracks from forming on the surface.
9. Refrigerate
After cooling, remove your cheesecake from the oven and place it in the refrigerator for at least 4 hours, or overnight if possible. This resting period allows the flavors to meld and ensures a firm texture.
10. Whip and Garnish
When you’re ready to serve, whip the heavy whipping cream until soft peaks form. Spread the whipped cream over the chilled cheesecake for a light and airy topping. Finish by garnishing with shaved white chocolate for a touch of elegance.
Notes
Serving Size
This recipe yields approximately 12 slices, perfect for sharing at gatherings or enjoying as a delightful treat at home.
Chilling Time
For the best flavor and texture, allow the cheesecake to chill overnight. The longer it sits, the more the flavors will develop, resulting in an even richer taste.
Ingredient Variations
Feel free to experiment with different flavors by adding a fruit purée, such as raspberry or lemon, to your cheese mixture for a fruity twist.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen for longer storage, just ensure it’s well wrapped to prevent freezer burn.
Reheating
If desired, individual slices can be gently reheated in the microwave for a few seconds, just to soften the cream slightly before serving. However, cheesecake is best enjoyed cold.
Cook Techniques
Crushing Biscuits
To create a fine crust, place the digestive biscuits in a zip-top bag and use a rolling pin to crush them into small pieces. Alternatively, you can use a food processor for a quicker method.
Preparing the Springform Pan
Grease the inside of the springform pan with unsalted butter or non-stick spray. This will help the cheesecake release easily after baking.
Mixing the Filling
When beating the cream cheese, ensure it is at room temperature to avoid lumps. Mix until completely smooth before adding other ingredients.
Incorporating Eggs
Add the eggs to the cream cheese mixture one at a time, mixing thoroughly after each addition. This helps incorporate air and creates a lighter texture.
Baking Technique
Bake the cheesecake at a low temperature (160°C/320°F) to prevent overcooking and cracking. The edges should be set while the center remains slightly wobbly.
Cooling Method
Allow the cheesecake to cool in the oven with the door ajar for 1-2 hours. This gentle cooling process helps prevent cracks from forming on the surface.
Chilling
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely. This step is crucial for achieving the desired texture.
Whipping Cream
When whipping the heavy cream, start on a low speed and gradually increase to achieve soft peaks without overbeating.
FAQ
Can I use different biscuits for the crust?
Yes, you can use other types of biscuits, such as Graham crackers or Oreos, for a different flavor and texture.
How do I prevent my cheesecake from cracking?
Baking at a low temperature, allowing it to cool gradually in the oven, and using room temperature ingredients can help prevent cracking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. Just be sure to cover it well and refrigerate it until you’re ready to serve.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.
How do I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage.
Can I add fruit to the cheesecake?
Yes, you can swirl fruit puree into the filling or top the cheesecake with fresh fruit before serving for added flavor and decoration.
Conclusion
Indulging in this updated vanilla cheesecake will surely elevate your dessert game in 2025. Its creamy texture and balanced flavors make it a delightful treat for any occasion, whether it’s a birthday, holiday celebration, or a simple gathering with friends and family. Make this cheesecake the centerpiece of your dessert table, and watch as it disappears in no time!
Chocolate Marble Cheesecake
For a twist on the classic, swirl in some melted dark chocolate into the cream cheese mixture before baking. This combination creates a beautiful marbled effect and adds a rich chocolate flavor.
Berry Topped Cheesecake
Top your vanilla cheesecake with a mix of fresh berries such as strawberries, blueberries, and raspberries. The tartness of the berries complements the sweetness of the cheesecake and adds a vibrant color.
Lemon Zest Cheesecake
Incorporate lemon zest and a splash of lemon juice into the cream cheese batter for a refreshing citrusy twist. This brightens up the dessert and adds a delightful zing.
Caramel Pecan Cheesecake
Drizzle caramel sauce over the whipped cream topping and sprinkle with toasted pecans for a deliciously nutty and sweet combination that adds texture and flavor.
White Chocolate Raspberry Cheesecake
Mix in pureed raspberries along with white chocolate chunks in the cheesecake batter to create a delicious balance of sweet and tart flavors. Top with additional raspberry sauce before serving.
Coffee Flavored Cheesecake
Add instant coffee granules to the cream cheese mixture for a coffee-infused cheesecake that’s perfect for coffee lovers. Serve with a dollop of whipped cream and a sprinkle of cocoa powder.
Vanilla Cheesecake
Ingredients
Method
- Preheat your oven to 160°C (320°F) and grease a 22 cm (9-inch) springform pan.
- In a bowl, combine the crushed biscuits and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, and beat until well combined.
- Add the eggs one at a time, beating well between each addition. Mix in the flour and vanilla extract until just incorporated.
- Pour the cream cheese mixture over the crust, smoothing the top with a spatula.
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center wobbles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1-2 hours. This helps prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Before serving, whip the heavy cream to soft peaks and spread over the top of the cheesecake. Garnish with white chocolate shavings.
