This delicious classic cheesecake has been my all time favorite for over a decade. I only knew vanilla flavour as cheesecake for the longest time. My distant aunt, who stayed not very far from where I lived, use to make these for my brother and I, every year on Christmas. At sixteen, I went through a Julie & Julia moment, where I had the urge to cook something different everyday. And when the weekend came I decided to bake, what else could I have started with but Vanilla Cheesecake, so I did. Went over to my aunt’s and got her recipe to make the perfect cheesecake I knew till then.
Here you have the recipe for a fluffy, delicate, vanilla cheesecake cakesandmore recipe.
Take a bowl and add cracker crumbs, cinnamon, sugar and mix in butter. Take a 9 inch springform pan and grease it upto 2 inches. Put the pan to bake at 350° for 5 minutes. Put it to cool on a wire rack. Now reduce the heat to 325°.
Next take a large bowl and beat cream cheese, sugar and vanilla until it’s smooth. Then add egg yolks and beat the combination lightly till it looks binded.
Now in a small bowl, take only egg whites and beat them until soft peaks form; fold this into the cream cheese mixture and add it over the crust.
Take this to bake for 1 hour and check when when the center is almost set. Once done, let it cool on a wire rack for 10 minutes. This is before we run the knife around the edges of the pan so loosen the bake. Let it cool further and refrigerate until it is completely cool.
At last, mix together the sour cream, sugar and vanilla; fold in whipped cream. Take the icing and spread over the top of your cheesecake. Let the cheesecake refrigerate overnight. And enjoy until the last crumb.
And here you have the best, most classic type of cheesecake. Try the recipe and leave your comment to let me know how it turned out for you. If you like reading and making these recipes, I would love to share more of them with you.