Back in May, I attempted to make a Vanilla Cheesecake for the first time!
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My boyfriend and I both absolutely love cheesecake. I’d always wanted to make one, but I’d never known how and I always assumed it was super complicated!
This year was my boyfriend’s 30th birthday, so as a surprise I decided to make him a Vanilla Cheesecake (his favourite). It turned out absolutely perfect, and it was so easy to make too! You need time and some patience (it needs to set overnight) but I am a total beginner to baking and cooking — so if I can do it, I know that you can do it too!
Vanilla Cheesecake Recipe
Here is the recipe I used to make the perfect Vanilla Cheesecake!
First of all, here’s the ingredients you need:
- 250g of digestive biscuits — or try your favourite biscuits, for this recipe I used Oreos!
- 100g of butter (melted)
- 1 vanilla pod
- 600g of cream cheese (like Philadelphia cheese — I used a supermarket own brand though!)
- 100g of icing sugar
- 280ml of double cream (plus some for eating the cheesecake with!)
And here’s what you do…
Making the base
Mixing the cheesecake base is really fun! If you have any anger you need to get out, this is a great way to do it!
- Start by buttering and lining a loose-bottomed tin with baking parchment (the recipe I used recommended a 23cm tin, but I used a smaller one which made the cheesecake THICC).
- Next, put the digestive biscuits into a plastic food bag and crush into crumbs using a rolling pin (or similar) — or do what I did and stick them in a food processor.
- Then put them in a bowl and pour over your 100g of melted butter.
- Mix these together thoroughly until the crumbs are completely coated.
- Then tip them into your pre-prepared tin and press firmly down into the base. Make sure that it’s even!
- Pop the base into the fridge to chill for at least one hour.
Making the filling
First up, you need to get the seeds out of your vanilla pod. This is actually much easier than I thought it would be! Cut the vanilla pod in half length-ways (leaving the very top part still attached), and scrape the seeds out with the back of your knife. You can also use a couple of teaspoons of vanilla essence (which is much cheaper — I paid £6 for two vanilla pods so they are quite pricey!).
Once you’ve done that, make your filling:
- Put your soft cheese, icing sugar and vanilla seeds (or vanilla essence) into a mixing bowl, and whisk them together until smooth. (Or if you’re fancy, use a Kitchen Aid to mix them.)
- Next, tip in the double cream and continue beating the mixture until the cream and the cheese is complete combined.
- Spoon onto the base working from the edges inwards, making sure there are no air bubbles and that it’s an even thickness (This is probably the hardest part!).
- Smooth off the top with a dessert spoon or a spatula. Writing a name on the top in the filling is optional.
- Lick the bowl! (Definitely my favourite part of the whole process.)
You then just need to leave your cheesecake to set in the fridge overnight. The recipe recommends bringing the cheesecake to room temperature about half an hour before serving, but we had it straight from the fridge like animals and it was delicious!
I’d love to see your photos if you make your own cheesecake — even better if you give me a slice of yours!
I got this recipe from BBC Good Food — their website is fantastic and you definitely should check it out, if you haven’t already! They seem to have every recipe ever!