VANILLA CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 551 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 159mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 47g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
VANILLA CHEESECAKE RECIPE - BBC GOOD FOOD
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin – or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, FatContent 36 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.8 milligram of sodium
More about "vanilla cheesecake recipe | no bake jamie oliver recipes"
EASY VANILLA CHEESECAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Baking and desserts
Calories 528 calories per serving
- Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
EASY VANILLA CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 444 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin.
- Melt the butter, and crush the biscuits, then mix together in a bowl. Lightly press into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool.
- Turn the oven up to 200ºC/400ºF/gas 6.
- Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
- Crack in the eggs and beat well, then gradually add the cream, beating until smooth.
- Halve the vanilla pod lengthways, then scrape out the seeds and add to the bowl (if using), or add the vanilla extract, then finely grate in the lemon and orange zest.
- Scrape the mixture on to the biscuit base, and gently shake to level out the surface.
- Bake the cheesecake in the centre of the oven for 40 to 45 minutes, or until the top is golden and the filling has set around the edges (cover with a piece of tin foil, if browning too much).
- Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
- Before serving, destone the cherries and place in a pan, then sprinkle over the sugar and add a splash of water. Put on a medium-low heat and simmer gently for 10 minutes – if you’ve got some port or whisky handy, feel free to add some.
- Once reduced, it may be a little dry, so add a splash of water to loosen, if needed. Leave to cool, then serve spooned over the cheesecake with a dusting of icing sugar.
RICH AND CREAMY CHEESECAKE RECIPE - FOOD NETWORK
Reviews 4.8
Total Time 6 hours 30 minutes
Category dessert
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
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VANILLA CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories 551 calories per serving
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
VANILLA CHEESECAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dessert
Calories 436 calories per serving
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
EASY VANILLA CHEESECAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Baking and desserts
Calories 528 calories per serving
- Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
EASY VANILLA CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 444 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin.
- Melt the butter, and crush the biscuits, then mix together in a bowl. Lightly press into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool.
- Turn the oven up to 200ºC/400ºF/gas 6.
- Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
- Crack in the eggs and beat well, then gradually add the cream, beating until smooth.
- Halve the vanilla pod lengthways, then scrape out the seeds and add to the bowl (if using), or add the vanilla extract, then finely grate in the lemon and orange zest.
- Scrape the mixture on to the biscuit base, and gently shake to level out the surface.
- Bake the cheesecake in the centre of the oven for 40 to 45 minutes, or until the top is golden and the filling has set around the edges (cover with a piece of tin foil, if browning too much).
- Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
- Before serving, destone the cherries and place in a pan, then sprinkle over the sugar and add a splash of water. Put on a medium-low heat and simmer gently for 10 minutes – if you’ve got some port or whisky handy, feel free to add some.
- Once reduced, it may be a little dry, so add a splash of water to loosen, if needed. Leave to cool, then serve spooned over the cheesecake with a dusting of icing sugar.
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