Irresistibly Creamy Vanilla Cheesecake

With a vanilla aroma and creamy taste — impossible to resist! Cheesecake with cream cheese and baked goods turns out incredibly tender and delicious. It’s not difficult to make, the main thing is to accurately follow all the steps from the recipe. The result is worth it!
cook time: 3h
Zoe Kendrick
Irresistibly Creamy Vanilla Cheesecake

Nutrition Facts (per serving)

401
Calories
23g
Fat
27g
Carbs
6g
Protein

Ingredients (10 portions)

The basis:

Ready shortbread cookies 350 g
Butter 150 g

Filling:

Cottage cheese 600 g
Heavy cream 150 ml
Powdered sugar 150 g
Eggs 2 pc
Corn starch 40 g
Lemon juice 20 ml
Vanilla to taste

Recipe instructions

Step 1

Step 1
How to bake cheesecake with cream cheese? Prepare the necessary ingredients for the base. I used homemade cookies, for me they are more natural and tastier, if you don’t have homemade ones, take your favorite shortbread cookies. Grind the cookies into crumbs. If desired, you can replace a third of the cookies with ground walnuts or almonds, having previously fried them, this will make it more aromatic and tastier. Melt the butter in the microwave and cool to room temperature.

Step 2

Step 2
Add the melted butter to the cookies and stir to combine.

Step 3

Step 3
Grease the sides of a springform pan (I have a diameter of 20 cm) with butter, cover the bottom with parchment and, if necessary, also grease with butter. Press the biscuit and butter mixture into the tin, forming a 7-8mm thick edge. Place the pan in the freezer for about 20 minutes.

Step 4

Step 4
Prepare the necessary ingredients for the filling. Remove all products from the refrigerator in advance; they should be at room temperature. Turn on the oven at 180 degrees, heating mode — top/bottom without convection. Add powdered sugar to the curd cheese and stir with a spatula or spoon until the powder dissolves and a homogeneous, smooth mass is formed. I use powder because it dissolves faster than sugar.

Step 5

Step 5
Add cream, eggs, vanilla, lemon juice and starch to the curd mass. Mix everything carefully with a spatula, while lightly whisking the mass. If the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.

Step 6

Step 6
Pour the filling into the mold. Swirl the pan several times to remove excess air and level the surface of the cheesecake.

Step 7

Step 7
Place a baking tray with water on the lower rack of the oven. Bake the cheesecake for half an hour at 180 degrees, then reduce the temperature to 150 and bake for another half hour. Leave the cheesecake in the turned off oven with the door ajar for an hour. Remove the cheesecake from the oven and when completely cool, wrap the top of the pan in cling film and refrigerate overnight. Before serving, run a sharp knife along the sides of the pan, remove the parchment and transfer the cheesecake to a plate.

Additional rubrics

Related recipes