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Vanilla Cheesecake

Vanilla Cheesecake

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Silky, rich, and gently flavored with vanilla and lemon, this baked vanilla cheesecake has a lighter texture thanks to whipped egg whites folded into the filling. A crunchy digestive biscuit and cornflake crust adds a buttery contrast, while fresh strawberries and powdered sugar give each slice a simple, pretty finish. Slow baking in a water bath and gradual cooling help create a smooth cheesecake with fewer cracks, making it a lovely make-ahead dessert for celebrations or family gatherings.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chilling Time 9 hours
Total Time 11 hours 15 minutes
Servings: 11
Course: Desserts
Cuisine: Fusion
Calories: 359
Ingredients Equipment Method Nutrition

Ingredients
 
 

Biscuit Crust
  • 1/2 cup unsalted butter
  • 1 1/2 tbsp packed brown sugar
  • 7 oz digestive biscuits finely crushed
  • 1.8 oz cornflakes finely crushed
Cheesecake Filling
  • 17.6 oz full-fat block cream cheese softened
  • 1/2 cup superfine sugar or granulated sugar
  • 3 large egg yolks at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon baking emulsion or lemon extract
  • 6.8 fl oz heavy whipping cream
  • 2 1/2 tbsp all-purpose flour
  • 2 tsp cornstarch
Meringue
  • 3 large egg whites at room temperature
  • 1.4 oz superfine sugar or granulated sugar
Garnish
  • powdered sugar for dusting
  • any topping as needed

Equipment

  • 1 9-inch springform pan
  • 1 round sheet of parchment paper
  • 2 sheets of heavy-duty aluminum foil
  • 1 large roasting pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 clean dry meringue bowl
  • 1 silicone spatula
  • 1 wire whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 kitchen scale
  • 1 resealable food bag if using a rolling pin
  • 1 flat-bottomed cup for pressing the crust
  • 1 heatproof pitcher for hot water
  • 1 wire cooling rack
  • 1 fine-mesh sieve for powdered sugar
  • 1 electric hand mixer or stand mixer
  • 1 food processor or rolling pin
  • 1 offset spatula or spoon

Method
 

Prepare the Pan
  1. Lightly grease a springform pan and line the bottom with parchment paper.
  2. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from entering during baking.
Make the Crust
  1. Add the melted butter and brown sugar to a mixing bowl. Stir until combined.
  2. Add the finely crushed digestive biscuits and cornflakes. Mix until all the crumbs are evenly coated with butter.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
  4. Refrigerate the crust for about 25 minutes, or until firm.
Prepare the Cheesecake Filling
  1. Preheat the oven to 230°F (110°C). Add the softened cream cheese and 1/2 cup sugar to a large mixing bowl. Beat on low to medium speed until smooth and creamy.
  2. Add the egg yolks one at a time, mixing well after each addition.
  3. Mix in the vanilla extract, lemon emulsion, heavy whipping cream, all-purpose flour, and cornstarch. Beat on low speed just until smooth. Avoid overmixing.
Make the Meringue
  1. Add the egg whites to a separate clean, dry mixing bowl. Beat until foamy and fluffy.
  2. Gradually add the remaining sugar while continuing to beat. Whip until the meringue becomes thick and glossy and forms stiff peaks.
Combine and Bake
  1. Fold one-third of the meringue into the cream cheese mixture to lighten it.
  2. Gently fold in the remaining meringue in two additions. Use a spatula and fold just until no white streaks remain.
  3. Pour the cheesecake filling over the chilled crust and smooth the top.
  4. Place the cheesecake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
  5. Bake in the water bath for 1 hour 30 minutes. The edges should look set while the center still has a slight wobble.
  6. Turn off the oven and carefully remove the roasting pan containing the water. Return the cheesecake to the oven and leave the door slightly open.
  7. Let the cheesecake cool gradually in the oven for about 1 hour. Slow cooling helps prevent cracks.
  8. Remove the cheesecake from the oven and let it cool completely at room temperature.
  9. Cover and refrigerate overnight, or for at least 8 hours, before removing it from the pan.
  10. Decorate it with any topping your liking and dust lightly with powdered sugar before serving.

Nutrition

Serving: 95gCalories: 359kcalCarbohydrates: 38gProtein: 11gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 98mgSodium: 469mgPotassium: 208mgFiber: 1gSugar: 22gVitamin A: 690IUVitamin C: 1mgCalcium: 196mgIron: 2mg

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