What kind of cream cheese should I use for vanilla cheesecake?

For the ultimate vanilla cheesecake recipe, full-fat cream cheese is essential. It provides the rich, creamy texture that makes cheesecake so irresistible. Avoid using low-fat or fat-free cream cheese, as they can result in a less desirable consistency. Using premium ingredients ensures a delicious vanilla cheesecake.

Can I use vanilla extract instead of vanilla beans?

Absolutely! While fresh vanilla beans add an exquisite depth of flavor to vanilla bean cheesecake, high-quality vanilla extract is a perfectly acceptable substitute in your simple vanilla cheesecake recipe. Use pure vanilla extract, not imitation vanilla, for the best taste. If you are using Vanilla beans it does provide a more intense flavor for your homemade vanilla cheesecake.

Why did my vanilla cheesecake crack?

Cheesecake cracks can be caused by several factors, including overbaking, temperature fluctuations, and overmixing the batter. To prevent cracks in your smooth vanilla cheesecake: - Use a water bath . - Avoid overmixing. - Bake at a low temperature. Cool the cheesecake gradually in the oven with the door open.

How do I know when my vanilla cheesecake is done?

The perfect vanilla cheesecake should be set but still have a slight jiggle in the center. If it's completely firm, it's likely overbaked. An instant-read thermometer inserted into the center should read around 150-155°F (65-68°C).

How long does vanilla cheesecake need to chill?

For the best results, chill your decadent vanilla cheesecake for at least 4-6 hours, or preferably overnight. This allows the cheesecake to set entirely and develops its rich flavor. This waiting period is crucial when trying to achieve the best vanilla cheesecake.

Can I freeze vanilla cheesecake?

Yes! Easy vanilla cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.

Vanilla Cheesecake Recipe with Strawberry Topping

Description

The ultimate Vanilla Cheesecake Recipe! Learn the secrets to a creamy, dreamy, perfect cheesecake every time. Get the full recipe and tips here!

Ingredients

Units Scale

CRUST

1 1/2 c. graham crackers, crushed
1/2 c. pecans, chopped into pieces
1 stick butter, melted
2 tbsp. light brown sugar

FILLING

3–8 oz packages of cream cheese, room temperature
1 c. sugar
2 vanilla beans, split lengthwise
4 large eggs, room temperature
3/4 c. sour cream
1 tbsp. lemon juice

TOPPING

1 pint strawberries
1 tbsp. lemon juice
2 tbsp. sugar

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Instructions

Preheat oven to 350 Degrees
In a large bowl, combine the crushed graham crackers, pecan pieces, sugar, and melted butter. Use a rubber spatula to mix all the ingredients together. It should look like wet big clumps of sand. A handful at a time, press some of the graham cracker crust into a well greased or sprayed springform pan. Bake in the oven for 5 minutes and remove from oven.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and then scrap in the seeds from the vanilla beans and beat until smooth. Add eggs in 1 at a time, blending well after each addition. Beat in sour cream and pour over crust.
Place a deep and long rectangular dish in the oven on the bottom rack and fill it half-way with water. Place the cake on the top shelf in the oven and bake until puffed, golden on top, and set around the edges, about 1 hour. Cool for 30 minutes and then place it in the refrigerator overnight or for four hours, at least.
For the glaze, cut 10 to 12 strawberries in half and also cut off the tops of the strawberries. Crush about 1/3 cup of the remaining strawberries and put in a saucepan. Stir in the lemon juice and sugar and let simmer for 7-10 minutes, until the strawberries begin to break down. Remove from heat and allow to cool.
Once the glaze has cooled, pour on top of the cheesecake and begin to place the halved strawberries around the cake with the inside of the strawberry facing inward. When all strawberries have been placed, place in the refrigerator and allow to cool.

Prep Time: 45 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 8 to 10