NoBake Vanilla Cheesecake Back to Basics! Jane's Patisserie from www.janespatisserie.com
Description
Craving for a delicious and easy-to-make dessert that will satisfy your sweet tooth? Try this easy baked vanilla cheesecake recipe! This dessert is perfect for those who love the creamy texture of cheesecake with a hint of vanilla flavor. This recipe is simple and requires only a few ingredients and minimal effort.
Prep Time
Preparation time for this recipe is approximately 20 minutes.
Cook Time
Cook time for this recipe is approximately 55 minutes.
Ingredients
For the crust: - 1 1/2 cups of graham cracker crumbs - 1/4 cup of granulated sugar - 1/2 cup of unsalted butter, melted For the filling: - 4 packages (8 oz each) of cream cheese, at room temperature - 1 1/4 cups of granulated sugar - 1 tbsp of vanilla extract - 4 large eggs, at room temperature
Equipment
- 9-inch springform pan - Electric mixer - Mixing bowls - Measuring cups and spoons
Method
1. Preheat your oven to 325°F. 2. Grease a 9-inch springform pan with butter or cooking spray. 3. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. 4. Press the crumb mixture into the bottom of the prepared springform pan using a flat bottomed glass. 5. In a separate mixing bowl, beat the cream cheese until smooth with an electric mixer. 6. Add the sugar and vanilla extract to the cream cheese mixture and beat until well combined. 7. Add the eggs, one at a time, beating well after each addition. 8. Pour the filling over the crust and smooth the top with a spatula. 9. Bake in the preheated oven for 55 minutes or until the edges are lightly golden and the center is set. 10. Remove from the oven and let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Notes
- Make sure your cream cheese is at room temperature before using it in the recipe. This will ensure that the cheesecake batter is smooth and creamy. - Do not overmix the batter after adding the eggs. Overmixing can result in cracks in the cheesecake. - To prevent the cheesecake from cracking, run a knife around the edge of the cheesecake while it's still warm. - You can also add a sour cream topping to the cheesecake before baking for an extra tangy flavor.
Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie you like for the crust. Graham crackers are just the most traditional option. Q: Can I use a different extract for the cheesecake? A: Yes, you can use any extract you like for the cheesecake such as almond or lemon extract. Q: Can I freeze the cheesecake? A: Yes, you can freeze the cheesecake for up to 2 months. Allow it to thaw in the refrigerator overnight before serving.
Recipe Tips
- If you don't have a springform pan, you can use a regular cake pan, but make sure to line it with parchment paper for easy removal. - To get a smooth and creamy cheesecake, make sure all of your ingredients are at room temperature before mixing. - You can top the cheesecake with whipped cream or fresh fruit before serving. - For a denser and creamier cheesecake, bake the cheesecake in a water bath. To do this, wrap the bottom of the springform pan in foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. Bake as directed.
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