Vanilla Cheesecake
Delight in the creamy richness of our Vanilla Cheesecake recipe, a smooth and indulgent dessert that pairs the subtle elegance of vanilla with a velvety cream cheese base. Set atop a buttery, crumbly crust, this cheesecake is the perfect balance of sweet and tangy, making it an ideal choice for celebrations, gatherings, or a luxurious treat for yourself. Follow our detailed guide to bake a cheesecake that’s sure to impress with its silky texture and exquisite vanilla flavor.
-
Preparation 15 min
-
Baking 50 min
-
Servings 6
-
Level Intermédiaire
Ingredients
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
Pre-requisite recipe
Preparation steps
- Baking information
-
Temperature170°C
-
Baking time 50 min
-
Your comments
Vanilla Cheesecake
Delight in the creamy richness of our Vanilla Cheesecake recipe, a smooth and indulgent dessert that pairs the subtle elegance of vanilla with a velvety cream cheese base. Set atop a buttery, crumbly crust, this cheesecake is the perfect balance of sweet and tangy, making it an ideal choice for celebrations, gatherings, or a luxurious treat for yourself. Follow our detailed guide to bake a cheesecake that’s sure to impress with its silky texture and exquisite vanilla flavor.
Ingredients
- Eggs : 3
- Cottage cheese : 250 grams
- Philadelphia Cheese : 150 grams
- Speculoos cookie : 125 grams
- Breton palets : 125 grams
- Caster sugar : 100 grams
- Unsalted butter : 50 grams
- Whipping cream 30% : 20 centiliters
- Vanilla (powder) : 3 grams
- Red fruits (coulis) : 200 milliliters
Preparation steps
-
Place the palets bretons in a blender and blend to a fine powder.
-
Follow the same procedure for the speculoos cookies.
-
Mix the two powders in a bowl.
-
Melt the butter and add to the speculoos/palets bretons mixture.
Mix well. -
Line the bottom of your baking tin evenly with the dough.
Set aside in the fridge. -
Dans un saladier, mettre le fromage blanc, le fromage Philadelphia et la crème liquide.
Fouetter jusqu'à obtenir un mélange bien lisse. -
Ajouter le sucre, les graines de vanille et les œufs.
Fouetter à nouveau.Place the fromage blanc, Philadelphia cheese and cream in a bowl.
Whisk until smooth. -
Pour the mixture slowly into the tin, so as not to damage the base of the cheesecake.
Bake for 50 min at 170 degrees. - Temperature: 170°C
- Baking time: 50 min
-
The cheesecake is cooked when a small crust has formed. It should be lightly colored.
Leave to cool and refrigerate for at least 1 hour.
Add the red fruit coulis just before serving.