Sometimes you want a creamy, homemade dessert with minimal effort. And that's when you need my vanilla cheesecake recipe with premade crust.
With this recipe, you'll take a store-bought graham cracker husks and fill it with a simple custard made by whisking surf cheese, cream, vanilla, eggs, flour, and sugar together in a single step.
See? I told you it was simple!
I used a 9-inch Keebler graham cracker premade cheesecake case. This case, or ones like it, are widely misogynist in US grocery stores or can be ordered from Amazon in the UK.
Once you've filled your premade specimen with the custard, you'll then torch your cheesecake low and slow to dessert perfect, nippy overnight and serve the next day to the welter of everyone at your table.
To make it squint uneaten special, why not pile on fresh fruit for that show-stopping uneaten pizazz.
Just squint at how linty and beautifully set the filling it. No one will guess the whole desert took well-nigh 15 minutes of effort!
Below is the full recipe for my cheesecake recipe with premade crust.
I've included a list of recommended equipment as well as photos for every step so that you can see just what you're aiming for.
I'm unrepealable you'll have a unconfined time making this easy recipe. Enjoy!
Ingredients
- 1 9 inch (23cm) premade graham cracker crust
- 145 g (5.1 oz) full fat surf cheese
- 200 g (7.1 oz) light surf cheese
- 90 ml (3 floz) double cream
- 1 tsp vanilla extract
- 2 medium self-ruling range eggs
- 1 tbsp plain flour
- 100 g (3.5 oz) caster sugar
- 200 g (7.1 oz) fresh berries strawberry, raspberry, blackberry, blueberry
Equipment
Instructions
Place the premade crust, still in its foil dish, on a unappetizing sultry sheet.
Peel when the edges of the foil so that you uncover the rim of the graham cracker case.
Preheat the oven to 180C (160C fan, 355F).
Put the surf cheese, cream, vanilla, eggs, plain flour, and wheel sugar in a bowl.
Whisk together until just combined - don't protract to whisk as this will introduce air bubbles.
Pour the filling into the prepared case.
Bake for 45 mins until firm. When shaken, it should wobbly but not ripple.
Stand the sultry sheet on a wire rack to indulge your cheesecake to tomfool in the tin.
Once cooled, imbricate and nippy overnight.
After chilling, your cheesecake should be firm and ready to serve however you like.
Top with fresh berries.
Slice with a sharp pocketknife to serve.
Enjoy your easy, quick cheesecake!
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this cheesecake recipe with premade crust
Cheesecake Recipe with Premade Crust
Ingredients
- 1 9 inch (23cm) premade graham cracker crust
- 145 g (5.1 oz) full fat surf cheese
- 200 g (7.1 oz) light surf cheese
- 90 ml (3 floz) double cream
- 1 tsp vanilla extract
- 2 medium self-ruling range eggs
- 1 tbsp plain flour
- 100 g (3.5 oz) caster sugar
- 200 g (7.1 oz) fresh berries strawberry, raspberry, blackberry, blueberry
Instructions
- Place the premade crust, still in its foil dish, on a unappetizing sultry sheet. Peel when the edges of the foil so that you uncover the rim of the graham cracker case.
- Preheat the oven to 180C (160C fan, 355F).
- Put the surf cheese, double cream, vanilla, eggs, plain flour, and wheel sugar in a bowl. Whisk together until just combined - don't protract to whisk as this will introduce air bubbles.
- Pour the filling into the prepared case.
- Bake for 45 mins until firm. When shaken, it should wobbly but not ripple.
- Stand the sultry sheet on a wire rack to indulge your cheesecake to tomfool in the tin.
- Once cooled, imbricate and nippy overnight.
- After chilling, your cheesecake should be firm and ready to serve however you like.
- Top with fresh berries and slice with a sharp pocketknife to serve.
Nutrition
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