Quick vanilla bean cheesecake
2 8-ounce packages cream cheese, at room temperature
2 large eggs, at room temperature
2 teaspoon vanilla bean paste
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
3/4 cup plus 2 tablespoons granulated sugar, divided
1/4 cup all-purpose baking mix (such a Bisquick)
8 ounces sour cream
2 teaspoon pure vanilla extract
*I recommend Philadelphia brand for cheesecake.
-Position a rack in the center of the oven and preheat oven to 350° F. Coat a 9-inch ceramic or glass pie plate with nonstick cooking spray.
-In a large bowl, place cream cheese, eggs, vanilla bean paste, lemon juice, 3/4 cup of the sugar, and baking mix. Mix with an electric mixer on low speed until incorporated, then increase speed to medium-high and beat for 3 minutes, scraping down the sides and bottom of the bowl as necessary.
-To make the sour-cream topping, stir together sour cream, the remaining 2 tablespoon sugar, and vanilla extract until well blended.
-Pour topping over cheesecake and smooth with a small spatula. Refrigerate until chilled and set, at least 2 hours, before serving. Cover any leftovers tightly with plastic wrap and store in the refrigerator for up to 4 days.