Cheesecake is a dessert that has transcended borders and has been adapted into various culinary cultures around the world. Although its exact origin is difficult to pinpoint, it is believed that the first versions date back to ancient Greece, where a cake made with fresh cheese, honey, and flour was prepared for the athletes of the Olympic Games. Over time, this recipe evolved and became popular in Europe, especially in France and Italy, until it reached the United States, where it acquired the creamy form and texture we know today. In Latin America, cheesecake goes by different names depending on the country; for example, in Mexico it is called "pastel de queso," in Argentina it is known as "tarta de queso," and in Colombia, simply "cheesecake." Despite the variations, the essence of the dessert remains: a crust base with a soft and creamy cheese filling that can be combined with different flavors, vanilla being one of the most classic and appreciated.
Baked vanilla cheesecake
How to Prepare Baked Vanilla Cheesecake
This baked vanilla cheesecake stands out for its creamy texture and delicate flavor, ideal for any special occasion or simply to enjoy a homemade sweet. Below, we show you the steps to prepare this delicious recipe using simple ingredients and an accessible process for everyone.
Ingredients:
Wheat flour, salt, butter, sugar, egg, ice water, cream cheese, oil, eggs, cornstarch, vanilla extract, milk.
Preparation:
Sift the flour and salt into a large bowl.
Using a pastry blender or two knives, cut the butter until it is evenly distributed and the mixture resembles breadcrumbs.
With a fork, lightly mix the sugar, egg, and enough ice water to form a dough.
Form a ball and wrap in aluminum foil or plastic wrap.
Refrigerate for 30 minutes.
Preheat the oven to 350°F.
On a floured surface, roll out the dough to fit a 10-inch springform tart pan.
Place the dough in the pan without stretching it.
Filling:
Beat the cream cheese, oil, sugar, egg yolks, cornstarch, vanilla, and milk in a large bowl until smooth.
Beat the egg whites until stiff.
Gently fold into the cream cheese mixture.
Pour into the crust base.
Bake for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.
Turn off the oven.
Let the cheesecake cool in the oven with the door slightly ajar.
Remove the cooled cheesecake from the pan and serve.
Ingredients (12)
- Wheat Flour
- Salt
- Butter
- Sugar
- Egg
- Ice Water
- Cream Cheese
- Oil
- Eggs
- Cornstarch
- Vanilla Extract
- Milk
Instructions (28 steps)
- 1 Sift the flour and salt into a large bowl
- 2 Using a pastry blender or 2 knives
- 3 cut in the butter until it is evenly distributed and the mixture resembles breadcrumbs
- 4 With a fork
- 5 lightly mix in the sugar
- 6 egg
- 7 and enough ice water to form a dough
- 8 Shape into a ball and wrap in foil or plastic wrap
- 9 Refrigerate for 30 minutes
- 10 Preheat the oven to 350°F
- 11 On a floured surface
- 12 roll out the dough to fit a 10-inch springform pan
- 13 Place the dough in the pan without stretching it
- 14 Filling
- 15 Beat the cream cheese
- 16 oil
- 17 sugar
- 18 egg yolks
- 19 cornstarch
- 20 vanilla
- 21 and milk in a large bowl until smooth
- 22 Beat the egg whites until stiff
- 23 Gently fold into the cream cheese mixture
- 24 Pour into the pastry base
- 25 Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean
- 26 Turn off the oven
- 27 Let the cheesecake cool in the oven with the door slightly ajar
- 28 Remove the cooled cheesecake from the pan and serve