Best Baked Vanilla Cheesecake Recipe - The Recipe Rebel (2024)

FAQs

Which baking method is best for cheesecake? ›

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

The granulated sugar

Caster sugar will work as well. Pretty much any sugar can be used. I recommend not using icing sugar/powdered sugar though. A lot of no-bake cheesecakes use this, but I don't know, it's always caused issues for me so I don't recommend using icing sugar for this recipe.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Thickness: Making it thicker: I did not like the flour or cornstarch ones as much because it changed it from more of a smooth and creamy texture to a slightly more cake like texture. If that is what you like then I would definitely recommend cornstarch over flour.

Tips for a perfect cheesecake

Always start with room temperature dairy and eggs.

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

In almost all cases, vanilla flavor, pure vanilla extract and imitation vanilla extract can be swapped out for each otherwithout any problem. The amount of extract used in most baking recipes is so small that a 1 to 1 swap will not change the flavor of your dessert.

What is the most popular type of cheesecake? ›

New York-style cheesecake:

Undoubtedly the most popular type of cheesecake in the United States, New York-style cheesecake is rich and dense with a cream cheese base. It is usually baked in a springform pan.

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

With its buttery, caramelly flavors, C&H® Light Brown Sugar is a key ingredient at every stage, from the crust that echoes the chewy nuttiness of an oatmeal cookie and the luxuriously smooth and creamy filling to the slightly tangy topping and the decadently rich sauce. This must-bake is pure indulgence in every bite.

Generally, it's recommended to use 1 cup of granulated sugar for 1 3/4 cups of powdered sugar. A more accurate (and easier) way to substitute the sugars is based on weight, not volume. If a recipe calls for 1 cup of powdered sugar (4 ounces, or 113 grams), you should use 4 ounces of granulated sugar.

“So if you want a nice, smooth top, a conventional oven is better.” The dry environment convection ovens create also are bad for custardy things that do better in a moist cooking environment, such as flan and cheesecake.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.