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Baked Vanilla Cheese Caked

Baked Vanilla Cheesecake

Baked Vanilla Cheesecake
Serves 10
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Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 40 min
Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 40 min
503 calories
36 g
150 g
37 g
7 g
20 g
151 g
347 g
24 g
0 g
13 g
Nutrition Facts
Serving Size
151g
Servings
10
Amount Per Serving
Calories 503
Calories from Fat 330
% Daily Value *
Total Fat 37g
58%
Saturated Fat 20g
101%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 150mg
50%
Sodium 347mg
14%
Total Carbohydrates 36g
12%
Dietary Fiber 0g
2%
Sugars 24g
Protein 7g
Vitamin A
24%
Vitamin C
2%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g biscuits, made into fine crumbs
  2. 125g melted butter
  3. 1/2 tsp vanilla extract
  4. 500g cream cheese, at room temperature
  5. 200g castor sugar
  6. 370mls sour cream equivalent to 1 and half cup
  7. 3 eggs, room temprature
  8. 1/2 teaspoon vanilla extract
  9. 1 tablespoon cornflour
  10. 1 tablespoon lemon juice
  11. handful chopped almonds
  12. handful fresh berries
  13. 2tbsp sifted icing sugar
Instructions
  1. Preheat oven to 160°C (140°C fan forced).
  2. Start with the crust: - add the melted butter (keep 1tbsp for the baking tray) to the biscuits crumbs, the vanilla extract and mix until well combined or process for 15 sec if using a food processor.
  3. Grease both base and sides of an 8 inches cake pan with a little of the melted butter remove the bottom of tray line it with baking paper and secure with the clasps, line the sides too.
  4. Spoon the crumb mixture into tin and press into base and sides using spoon or cup or your hand palm, tapping firmly, chill in the fridge while preparing the cheese ingredient
  5. In an electric mixer at medium-low speed beat cream cheese adding the sugar slowly until smooth followed by cornflour, vanilla extract, eggs one at a time, beating each time until just combined, add lemon juice followed by sour cream and beat briefly to smooth.
  6. Pour batter gently into tin and sprinkle the almond on the top, bake for 1 hour, then turn off oven but do not open door for another 1 hour or the cheesecake would sink
  7. Place the tin on a wire rack to cool and chill.
  8. Before serving run a knife around the sides carefully to lose the edges and unlock the clasps, transfer your cheesecake to serving dish and top with sifted icing sugar, you can serve it with berries (optional).Peace-of-cheesecake
Notes
  1. Refrigerate your cheesecake for several hours before serving, preferably overnight.
beta
calories
503
fat
37g
protein
7g
carbs
36g
more
Merjana https://www.merjana.com/
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Merjana-com Vanilla cake

Vanilla Birthday Cake

Vanilla Cake with Frosting
Serves 12
I am sharing with you a delicious moist cake, tastes heavenly- four layers is definitely the way to go! . Frosted with a vanilla flavoured butter-cream icing and lots of coloured sprinkles
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
672 calories
93 g
146 g
33 g
4 g
20 g
177 g
43 g
85 g
1 g
11 g
Nutrition Facts
Serving Size
177g
Servings
12
Amount Per Serving
Calories 672
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 20g
102%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 146mg
49%
Sodium 43mg
2%
Total Carbohydrates 93g
31%
Dietary Fiber 0g
1%
Sugars 85g
Protein 4g
Vitamin A
22%
Vitamin C
0%
Calcium
10%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Cake Batter
  1. 4 eggs at room temperature
  2. 1 cup unsalted butter, softened
  3. 1 1/2 cup sugar
  4. 2 1/2 teaspoons baking powder
  5. 3/4 cups all-purpose flour
  6. 1 cup milk
  7. 1 teaspoon vanilla
Buttercream Frosting
  1. 1 cup unsalted butter, softened
  2. 1/3 cup milk
  3. 6 cups Powdered sugar sifted
  4. 2 teaspoons vanilla extract
Decoration
  1. – shredded coconut
  2. – coloured sprinkles
Instructions
  1. Preheat oven to 350°.
  2. take a 9 inches round cake pans and line the bottoms with wax paper or baking parchment.
  3. Cream the butter and sugar together about 3 minutes until light and fluffy. Add the eggs gradually, beating well between each addition.
  4. Sift together flour and baking powder and add in three parts, alternating with the milk and the vanilla extract, beating well.
  5. Divide Cake Batter Evenly Between Pans.
  6. Bake for 15 to 20 minutes or until golden brown and toothpick-test friendly.
  7. Let cakes cool in the pans for few minutes before removing them then turn out and cool completely on wire tray.
  8. For the icing :- place the softened butter in a large mixing bowl.
  9. Add 3 cups of powdered sugar and then milk and vanilla.
  10. Beat until smooth and creamy, gradually add the remaining sugar, 1 cup at a time, until icing is firm enough.
  11. When your layers have cooled, time to put them together ...ice between the layers, then ice top and sides of cake, and cover the sides of the cake with shredded coconut, decorate the top of the cake with the coloured sprinkles.
  12. Happy baking.
Notes
  1. You can add a few drops of food colouring to the icing and mix thoroughly, if desired.
beta
calories
672
fat
33g
protein
4g
carbs
93g
more
Merjana https://www.merjana.com/
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