Recently, I received an email from a reader. It had a step by step vanilla cheesecake recipe. The author asked me to publish it, the recipe seemed interesting to me, especially that the vanilla cheesecake with a burnt crust. To be honest, I didn’t cook according to this recipe myself, but I’m sure that the recipe for this cheesecake deserves attention.

If someone had doubts that it is very difficult to cook a cheesecake at home, then today you will understand that this is not at all the case.

Vanillin, vanilla extract, vanilla sugar or vanilla pods can be used to give the cheesecake a hint of vanilla. It all depends on what you can find in your stores. But I will say right away that delivery services are very well developed now, so you can order almost any product with delivery to anywhere in the world.

Ingredients

• Cream cheese 540 gr.
• Cream 33% 340 ml.
• Chicken egg С1 4 pcs.
• Powdered sugar 140 gr. (you can use regular sugar).
• Corn starch 25 gr.
• Lemon juice 15 ml.
• Vanilla sugar 20 gr. (or to taste).

Vanilla cheesecake step by step recipe with photo

To begin with, all products must be at room temperature. The main ingredient in this dessert is cream cheese, it should be classic, without any additives. We send it to a bowl, add powdered sugar and vanilla sugar. If you have natural vanilla, then take it. The taste will become brighter and richer.

Mix the cheese with sugar with a mixer until smooth, 1-2 minutes at low speeds. Each time, with a spatula, remove all the remains from the sides of the mold so that the mass is as homogeneous as possible.

Next, sift the corn starch. Of course, it can be replaced with flour or potato starch, but it is believed that the taste will be worse from this. Mix literally 30 seconds.

Then shake 4 chicken eggs with a fork, then pour into a bowl. In this recipe, we do not make the consistency of the air, on the contrary, we try to mix for a short time. The main thing is that there are no lumps and the structure is homogeneous. Last add lemon juice and heavy cream. Mix briefly again. The curd mass is ready! All these steps can be done manually.

Next, cover the form with a diameter of 18 centimeters with non-stick parchment. Excess parchment can be cut off. We do everything in such a way that the dough does not flow out of the detachable form. Before baking, we knock the form well on the table, as we need to remove excess air from the dough.

Usually, vanilla cheesecake is baked in a preheated oven at 240 degrees for 30 minutes. During baking, the dough rises, and we need to bring the sides of the cake to a state of bright and fried crust. This is unusual, but this is the highlight of this dessert. Ready cheesecake immediately take out of the oven and leave to cool to room temperature.

Then put it in the refrigerator for at least 4 hours. We do not remove the form. After a while, we, of course, will delete it.

As a result, vanilla cheesecake will look just perfect. From all sides it is evenly baked, and the top is especially dark. It cuts easily and feels soft and tender. The middle is moist and with a hint of vanilla.

Bon Appetit!