Some time last week, i bought my 50 mm lens for my camera (finally!) and decided to bake something so i could play around with it! Have lost track of what i baked and what i’ve blogged and have not blogged. So i shall post up the most recent one! Vanilla Bean Cheesecake 🙂
Vanilla Bean Cheesecake
Recipe from My Baking Addiction
Adapted from Abby’s Infamous Cheesecake
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
3 tbsp. / 24 g sugar
1 tsp. vanilla extract (I used Beanilla Vanilla Paste)
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
- For the crust, i used digestive biscuits instead and omitted the vanilla.
- I also didn’t add liqueur to my cake.
- I halved the recipe and baked in a 8″ pan (i think) and got a relatively thin cake.
- Preheat oven to 180C
- Boil some water in preparation for your water bath
- Crush the graham crackers/digestive biscuits and mix well with the rest of the crust ingredients
- Press into the bottom of your pan (and at the sides if you want something like a tart), i used a spoon to help me. Move pan to the refrigerator to firm up
- Cream the cream cheese & sugar until smooth, making sure there are no lumps
- Add eggs in one at a time, scraping the bowl down between each egg
- Add the rest of the ingredients into the batter and mix well until smooth
- Pour the batter into the prepared pan
- Tap the pan on the counter a couple of times to remove the air bubbles
- Place into a water bath and bake for 45 to 55 mins
- To check it’s doneness, give the pan a little shake – it should be mostly firm, with a slight jiggle in the middle
- Turn off your oven and leave the cake to cool inside for an hour – this is to allow your cake to cool down slowly and for it to bake through
- Chill the cake and serve
If you like a dense, baked cheesecake, you’ll love this recipe. Really rich so a small slice will do the job.
By far my favourite recipe 🙂