Baked Vanilla Cheesecake Recipe

Name: Baked Vanilla Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups flour all purpose; 1 salt; 1/2 cup butter cut in small pieces; 1 tablespoon butter add to above; 2 tablespoons sugar; 1 egg; 4 tablespoons water; 1 1/2 pounds cheese cream; 1/4 cup oil; 1 1/4 cups sugar; 3 eggs separated; 1/4 cup cornstarch; 5 vanilla; 1/2 cup milk

Servings: persons

1 2/3 cups flour all purpose
1 salt
1/2 cup butter cut in small pieces
1 tablespoon butter add to above
2 tablespoons sugar
1 egg
4 tablespoons water
1 1/2 pounds cheese cream
1/4 cup oil
1 1/4 cups sugar
3 eggs separated
1/4 cup cornstarch
5 vanilla
1/2 cup milk

1
** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350 F. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom.
2
Place dough in tin without stretching.
3
** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

2050

kcal

Calories

108

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 2/3 cups flour all purpose, 1 salt, 1/2 cup butter cut in small pieces, 1 tablespoon butter add to above, and more.

Yes, Baked Vanilla Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Vanilla Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions