New Recipes

Vanilla Cheesecake

Graham Crackers
Graham Crackers pictures (4 of 4)

I always admire the young and talented, especially if they also bake very well because I am such a klutz when it comes to baking. Hannah of Honey & Jam is the uber talented 19 years old from Georgia and a star in baking, food photography, blogging, and writing. Honey & Jam is one of those blogs that I just want to linger all day—a welcoming design with luscious and vivid photography, and I feel like I could smell the sweet aroma of her baked goods whenever I visit her site. She is truly gifted. Honey & Jam bakes us some vanilla cheesecake today. Please welcome Hannah of Honey & Jam to Rasa Malaysia. Now, let’s dig in to those cheesecakes!

Hi Rasa Malaysia readers! I come to you today with one of my very favorite desserts, cheesecake. It’s one of those desserts that connected with so many memories for me, like the years when my little brother was totally obsessed with it, he had to have it every time we went out to eat, and usually ended up licking the plate when he finished! It’s also the dessert I bake every year for my dad’s birthday. It’s delicious, rich and creamy, and pretty easy!

This is the most basic cheesecake recipe you can work with, but with a couple of touches that kick it up a bit. Firstly, start with really good ingredients, especially the cream cheese. That’s the only way you’re going to get a really fabulous cheesecake. Also, considering making your own graham crackers! It sounds like a lot of work, but it’s totally worth it. I made my own for the first time for this recipe, and it really added a lot of great flavor…

What’s great about cheesecake is you can top it with pretty much anything, fresh fruit, caramel, chocolate shavings, or my favorite, jam. I topped one a traditional cherry and the other with scrumptious orange-elderflower marmalade. Have fun with it!

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33 COMMENTS... read them below or add one

  1. terencegoh

    Just want to share some tips on the cheesecake recipe that I tried.

    Cheese cake is basically a cream cheese custard (hopefully I did not drive anyone away from trying the recipe having said this). So baking it at high temperature will crack the surface, still eatable but it will not look presentable. If it does crack, you can use a little sour cream to smooth it over the cheese cake.

    But another trick is to cover the pan with foil and bake it in a pool of water. Not boiling water. Cold water if you will. The objective is to bake it evenly. I usually bake it at lower temperature but longer time.

    Another way to build the crust, sometimes manually pressing it down will not be even. So in James Petterson’s book, you can actually bake the cheese cake first … then pat the side with the blended graham crumbs. I have not tried that but at least the surface are more even that way.

    Just my 2 cents.

    • Those are all really good tips! I probably should have stated this in the post, but I’ve never had any issues with this cheesecake recipe whatsoever, no need for a water bath, etc! : )

  2. Kate

    I love cheesecake, but I am always too lazy to make it. The marmalade toppings are such great idea, where can I get the marmalade recipes?

    • I wish I had made the marmalade! The cherry is from bonne maman (best jam ever) and the orange elderflower is from ikea, it’s delightful.

  3. amelia

    Hi, I am bit confused on the amount of cream cheese used, is it 38 ounces or 3/8 ounce.

    Kindly clarify and your blog is one of the best.

  4. Nice looking cheesecakes. I have never thought of putting jam on top. I am sure it is great and goes well with the creamy filling.

  5. Oh my God, Hannah. I just visited your site. You’re such an amazing photographer. So dreamy. Incredible.

    What a great recipe too! Thanks for sharing.

  6. oooo lovely! cheesecakes can be so versatile and are not really all that hard once you’ve mastered it! lol plus they look so impressive too!
    thanks for the graham cracker recipe! we dont get graham crackers in malaysia and i’ve always wondered what they taste like. :)

  7. Eklie

    can i use other biscuits e.g. marie, etc. which are easily available at supermarket. if so how much butter and sugar do i have to add.

  8. Bee, I’m the same way with baking, I need to get more guest bloggers doing baked goods for NR.

    Hannah, these cheesecakes look amazing, and I think it’s especially awesome that you made you’re own graham crackers. I’m all about making things from scratch.

  9. suka chiak

    looks easy to make and yummy too. I’m going to try it. Can i place the pressed crackers in th fridge while making the filling, just like some recipe say so. this is to harden the crackers. Is it ok?

  10. Yum!! I love the idea of combining vanilla with a cheesecake! This looks divine! You should consider entering it into Recipe4Living’s 5th Birthday Recipe Contest! The site is turning 5 years old, and we’re giving away a Scharffen Berger gift basket to the top birthday cake that’s submitted!

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