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Quick vanilla bean cheesecake

March 24, 2017

Quick vanilla bean cheesecake

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.

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