The Ultimate Vanilla Baked Cheesecake Recipe
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Serves: 9 inch cheesecake
 
Ingredients
FOR THE PASTRY:
  • 230 g All-Purpose Flour
  • 75 g Icing Sugar
  • 130 g Butter, cold and cubed
  • 50 g Egg Yolks (about 2 ½ yolks)
  • ½ Tbsp Vanilla Extract
FOR THE CHEESECAKE:
  • 1000 g Cream Cheese (I use medium fat – 25% fat)
  • 320 g White Sugar
  • 5 g Salt
  • 240 g Egg (4 X-large eggs)
  • 200 g Sour Cream
  • 1 Tbsp Vanilla Extract
FOR THE FRUIT COMPOTE:
  • 220 g Fruit of choice
  • 120 g White Sugar
  • 1 Tbsp Lemon Juice
  • 45 g Water
  • 13 g Corn Flour
FOR THE WHITE CHOCOLATE LAYER:
  • 85 g White Chocolate
  • ½ Tbsp Flavourless Vegetable Oil
Instructions
FOR THE PASTRY:
  1. Refer to my previous post, Cheesecake Pastry, for instructions.
FOR THE CHEESECAKE:
  1. Preheat your oven to 300˚F/150˚C and move an oven rack to the center of your oven. Place the largest roasting tray you have on the bottom rack of your oven.
  2. Use a stand mixer to make this vanilla cheesecake. Do not use a hand mixer. If you don’t have a stand mixer, then rather mix the batter by hand. Place the room temperature cream cheese in the bowl of your stand mixer. With the paddle attachment, beat the cream cheese on medium low speed till smooth.
  3. Add in the sugar and salt. Beat on medium-low speed for 30 seconds. Leave to stand for 5 minutes and beat again on medium-low speed till sugar is dissolved (30 seconds).
  4. Scrape down the paddle, sides and bottom of the bowl. Beat again on medium-low speed till smooth (30 seconds).
  5. From here on out ONLY mix on the lowest and slowest turtle speed possible. If your mixer doesn’t have the option to go very slow, then do the rest by hand.
  6. Crack all the eggs in a separate bowl. Stir lightly with a fork till the yolks are broken.
  7. Pour more or less 1 egg at a time into the cream cheese mixture with the mixer going on its slowest speed, or stir by hand. It is crucial to not whip in any air.
  8. Add the remaining egg in in 3 sessions. Don’t watch it the whole time, you will be SO tempted to increase the speed. It is a great opportunity to spend some time on Pinterest or learn a language on the Duo Lingo App (I’ve become 7% more fluent in French, just from cheesecake mixing time! Haha!).
  9. Before mixing in the last egg, scrape down the sides and bottom of your bowl thoroughly and mix again on lowest speed.
  10. At this point, start boiling a full kettle of water on the side.
  11. Stir the sour cream and vanilla into the cheesecake batter by hand to avoid overmixing.
  12. Pour the vanilla cheesecake batter into the semi-baked pastry.
  13. Place the cheesecake in the center of your oven. Fill the empty roasting tray with just boiled water. Bake for 1 hour.
  14. Turn the cheesecake 180 degrees around. Bake for another 35 minutes. Switch off the oven with the cheesecake still inside and the door still closed.
  15. After 5 minutes, leave the oven door ajar. Leave the cheesecake inside the switched off oven for 1h30.
  16. Remove from the oven and leave to cool at room temperature for 1 hour. Transfer to the fridge and leave it in there overnight.
FOR THE FRUIT COMPOTE:
  1. Place the fruit, sugar, lemon juice and salt in a saucepan over medium heat. Stir frequently and allow to cook for 5 - 7 minutes till the sugar is dissolved. Smash some of the berries with a fork during the cooking process.
  2. In a small bowl, dissolve the corn flour in the water. Add it to the cooking berries while stirring constantly. Allow to cook for about 2 minutes, while stirring, so that the corn flour gets cooked through. The compote should be thickened. Set aside to cool.
FOR THE WHITE CHOCOLATE LAYER:
  1. The next morning you can decorate the cheesecake! There may be some condensation on the surface of the cheesecake; dab the surface with some paper towels to absorb the moisture. Leave the cheesecake inside its tin.
  2. Heat the white chocolate and oil together in the microwave in 30 second bursts till completely melted. Pour it over the surface of the cheesecake and immediately tilt the cheesecake in all directions till the surface is completely covered with a thin layer of white chocolate. Refrigerate for 10 minutes to set.
FINISHING THE VANILLA BAKED CHEESECAKE:
  1. Carefully push up the bottom of the tin all around the cheesecake to loosen the sides. Place the cheesecake on top of a mug or sturdy glass, gently pressing down the sides of the tin.
  2. Lift the bare sided cheesecake back onto your work surface. Slide a large, smooth edged knife under the pastry to loosen the cheesecake from the bottom of the tin. I like to go all around the edges first before attempting to loosen the center-bottom. Push the cheesecake gently, with a cupped hand, onto your cake stand/cake board/serving platter.
  3. Lastly, top the white chocolate layer with your cooled fruit compote and spread it out evenly.
  4. Cut slices with a hot, dry knife. Enjoy!!!
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/vanilla-cheesecake/