This Vanilla Cheesecake is my go to recipe for all things cheesecake, which I have been using for decades. I have made many a different version over the years, but they are all based on this with slight alterations. I have already posted a cherry cheesecake earlier.
Cheesecakes are a firm favourite in our home, when it comes to desserts. Over the last couple of decades, I have lost count of the number of cheesecakes I’ve made both for friends and family in various flavours. However, they disappear so fast, I hardly have time to record them.
I had made this particular cheesecake some time ago, make that at least more than a year ago. While ruffling through the pages of my notebook, I realised that I hadn’t posted it here yet. Since I also found the photos to go with it, it made the job of sharing easier.
Baking pan-
I used a 10 inch round pan which is 1 and 1/2 inches deep. You can use different sized pans too. If you are using a narrower, deeper pan reduce the amount of crust a little. Bake the crust for the same period of time. For the rest of the cheesecake, use same quantities and follow the instructions in the recipe. Look for the signs that will tell you when the cheesecake is ready (check recipe). A deeper pan will probably need a bit more time. But ovens do vary, so do keep an eye on it.
Topping-
This basic vanilla cheesecake has a crisp crust, with a lovely vanilla flavour, topped with a chocolate drizzle and a quenelle of thickly whipped cream. I had some leftover double cream that I needed to use up, so whipped it and added as a topping to the cheesecake. Personally, I felt it made the cheesecake a little heavy, although the rest of the family indulged in it. So please use your discretion.
Continue reading for the full and printable recipe for this delicious Vanilla Cheesecake.
All the baking recipes on this website can be found here.
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Cherry
Ingredients
For the cherry puree and syrup-
- 570 gms fresh cherries, pitted
- 3-4 tblsp of honey
Crust
- 250 gms digestive biscuits, crushed into slightly coarse crumbs
- 1 tsp sugar
For the filling
- 600gms of full fat soft cheese
- ¾ C sugar
- 3 eggs
- cherry puree ( read instructions)
To serve
- Cherry syrup
- A little melted white chocolate
Instructions
The cherries-
- Mix together the cherries and honey and cook for about 2 minutes over low heat
- Cover and cook for a couple of minutes over or till the juices start to run.
- Remove cover, stir over medium heat till the cherries soften and the juices thicken slightly. Lightly mash a little.
- Remove from heat and separate the pulp from the syrup.
- Cool and puree the pulp and keep aside.
- Save the syrup for later to serve.
The crust-
- Pre heat the oven at 200 deg C.
- Grease the bottom and sides of a baking pan. (I used a 10 inch diameter pan which is 1½ inches deep. See notes)
- Mix together all the ingredients for the crust.
- Transfer the mixture to the pan and firmly and evenly press it over the bottom.
- Place the pan in the centre of the oven and bake for 10 minutes.
- Remove the pan from the oven and place on a rack to cool completely.
The filling and baking the cheesecake-
- Pre heat the oven at 120 deg C.
- In a bowl, beat together the soft cheese and sugar with an electric whisk till smooth.
- Beat in the eggs, one at a time, until well incorporated. Do not overmix.
- Fold in the cherry puree. Do not overmix.
- Tip the filling over the crust and smooth the top.
- Place the pan in the centre of the pre heated oven and bake for 55-60 minutes or till the centre of the cheesecake is slightly wobbly when the pan is shaken gently.
- Switch off the oven.
- Leave the cheesecake inside the oven and keep the oven door slightly ajar. Let the cheesecake cool completely inside the oven.
- Cover the pan with plastic wrap and chill in the fridge for 6-8 hours or overnight.
To serve-
- Cut a wedge from the cheesecake and place on a plate.
- Drizzle some melted white and spoon over some of the reserved cherry syrup.
Notes
- If you are using a narrower, deeper pan reduce the amount of crust a little. Bake the crust for the same period of time. For the rest of the cheesecake, use same quantities and follow the instructions in the recipe. Look for the signs that will tell you when the cheesecake is ready. A deeper pan will probably need a bit more time. But ovens do vary, so do keep an eye on it.
- This cheesecake is slightly on the softer side.
You might also like to try the following recipes from this website-
Until next time,
Sunita
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