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- Dish type
- Vanilla cheesecake
This recipe is one of my own and I think it's nice, just hoped someone else will like it as well.
Yorkshire, England, UK
454 people made this
- 75g digestive biscuits
- 40g butter
- 55g caster sugar, divided
- 60ml whipping cream
- 100g cream cheese
- 1 tablespoon vanilla extract
MethodPrep:10min ›Cook:2min ›Extra time:1hr › Ready in:1hr12min
- Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into the bottom of a round tin, then refrigerate.
- Whip cream until soft peak stage. Set aside.
- Beat the cream cheese and remaining sugar together. Fold in cream and the vanilla extract and mix thoroughly.
- Spread into tin on top of crushed biscuits. Refrigerate for about 30 minutes, and then serve.
Reviews & ratingsAverage global rating:(35)
Reviews in English (35)
Something else.In the Method, you don't explain where to add the vanilla, so I stirred it into the whipping cream, before whipping it.-05 Nov 2010
Love this recipe! and so does my Partner, although I find myself using 4 time the mixture amount or there's not enough to go round. brilliant recipe!Ohh also I use actual vanilla pods instead and it tastes scrummy-13 Nov 2011
Gorgeous!!! I added aome grated terry's chocolate orange to the top when chilling. Add as much or as little as you like and it does not spoil the beautiful flavour at all. Thanks for sharing x-19 Apr 2010
Cheesecake Fat Bombs Recipe – Smooth and Creamy, Melt in Your Mouth
Vanilla Cheesecake Fat Bombs Recipe
Our Vanilla Cheesecake Fat Bombs Recipe is the original and 100% Ketogenic.
Back in the day when Gerri first created this recipe she was using just what she had in the fridge, some cream cheese, sweetener sachets, heavy cream and some vanilla borrowed from next door. They were delicious.
- 7 tablespoons unsalted butter
- 1 1/2 cups graham-cracker crumbs (about 11 crackers)
- 1 1/4 cups sugar
- 2 pounds cream cheese, room temperature
- 1 vanilla bean, split in half lengthwise
- 4 large eggs, lightly beaten
- 1 cup sour cream
- Pinch of salt
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons heavy cream
Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds reserve pod for another use. Beat until well combined, about 3 minutes.
Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic let set at least 4 hours or overnight.
To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat let cool slightly. Pour chocolate glaze over cheesecake spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
How To Make Homemade Vanilla Bean Mousse
The topping is a delightful and light vanilla bean mousse. It’s super easy to make once the cheesecake has been baked and cooled. Just make the white chocolate ganache by melting white chocolate chips with heavy whipping cream. Let the ganache cool to room temperature, then add the whipped cream to it. Easy peasy. I like to remove the cheesecake from the pan, then add the mousse. Spread it into a nice even layer on top of the cheesecake, then use an offset spatula to run around the edge of the cheesecake and mousse to make it nice and straight on the sides.
To finish off the cheesecake, I used some whipped cream swirls and fresh strawberries for a pop of color. The sprinkles are also a nice decoration, but not necessary. This cheesecake is just as a cheesecake should be – full of flavor, creamy and thick – just the way I like it! And the vanilla bean flavor is right on!
- ¾ cup graham cracker crumbs
- ¼ cup sugar
- 2 tablespoons butter, melted
- 2 teaspoons water
- Cooking spray
- 3 (8-ounce) blocks fat-free cream cheese, softened
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 (8-ounce) carton fat-free sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 vanilla bean, split lengthwise
- ⅔ cup tawny port or other sweet red wine
- ½ cup sugar
- 2 (10-ounce) bags frozen pitted dark sweet cherries
- 2 tablespoons fresh lemon juice
- 4 teaspoons cornstarch
- 4 teaspoons water
To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes cool on a wire rack.
Reduce oven temperature to 325°.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture beat well. Add sour cream beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture bring to a boil. Reduce heat simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat cool to room temperature. Cover and chill. Serve over cheesecake.
Creamy Vanilla-Orange Cheesecake
This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit.
- 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
- 1 cup (96g) almond flour or finely ground almonds
- 1/2 cup (71g) confectioners' or glazing sugar
- 1/4 teaspoon salt
- 6 tablespoons (85g) butter, softened
- three 8-ounce packages (680g) cream cheese, at room temperature
- 1 1/2 cups (298g) sugar
- 5 large eggs, at room temperature
- 1/2 cup (113g) cream or half & half, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon Fiori di Sicilia
- zest of 1 medium orange or lemon
To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.
Mix in the butter until evenly crumbly.
Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.
Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
Take it a step further
To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.
Mix in the eggs one at time, then the cream, flavorings, and zest.
Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).
Turn the oven off, prop the door open, and let the cheesecake sit for an hour.
CLASSIC CHEESECAKE RECIPE
Classics are classics for a reason. I mean, you really can&rsquot mess with the best.
Sure, I have made dozens of various cheesecake recipes throughout the years. Flavors like Lemon Cheesecake, Hot Cocoa Cheesecake and Samoa Cheesecake have certainly become favorites.
But sometimes I just crave a slice of rich, creamy Vanilla Cheesecake. (And usually on a whim, which is why it is useful to know how to soften cream cheese quickly and to have the ingredients for graham cracker crust on hand.)
When I am craving the classic, this is the recipe I reach for. The tanginess of the cream cheese shines through and is complemented by the vanilla. It is really just so good.
This recipe is baked in a water bath. Intimidated? Don&rsquot be. I have everything you need to know about how to bake cheesecake in a water bath!
I usually use vanilla extract in this cheesecake recipe, but you could certainly substitute vanilla bean paste or a vanilla bean instead. The flecks of vanilla bean would look beautiful against the cheesecake filling!
But just because this recipe makes a vanilla cheesecake, don&rsquot assume that it is &ldquoplain&rdquo or that you can&rsquot top it with any variety of toppings to make it your own.
- 8 ounces graham crackers
- 2 ounces butter
- 1½ pounds cheese (curd or mixture of cream and cottage)
- 8 ounces superfine sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 227 grams digestive biscuits
- 57 grams butter
- ⅔ kilogram cheese (curd or mixture of cream and cottage)
- 227 grams caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
Pour 1/2 cup of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream and sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until sugar dissolves. Remove from heat and let sit for 10 minutes.
Strain the panna cotta mixture through a fine mesh sieve, removing the vanilla bean, then stir in the reserved gelatin mixture. When the mixture has cooled, whisk in the cream cheese until smooth, about 3 minutes.
Into the bottom of 10 small dessert or shot glasses, pour 4 ounces of the panna cotta into each glass. Refrigerate for 3 to 6 hours, until set.
Top with 1 tablespoon each of pomegranate seeds, if desired, and serve. Enjoy!
Frances Largeman-Roth, RD, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD