Vanilla Cheesecake My Baking Addiction Instructions. preheat oven to 350°f. bring a kettle of water to boil for the water bath. in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. scrape down the sides of the bowl and mix for an additional 30 seconds. Make sure to scrape down the bowl in between each egg. add in vanilla, mashed bananas, sour cream and salt and mix until fully incorporated and smooth, about 1 minute. pour batter into the prepared crust. place the 9 inch springform pan into a 10 inch cake pan and place both pans into a large roasting pan.
Ultimate Vanilla Cheesecake Instructions. tightly wrap the bottom of 7 inch springform pan in foil and spray the inside of the pan with non stick cooking spray. in a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. press the crumbs into the bottom of the prepared pan. place pan in freezer for 10 15 minutes. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil. freeze for up to 3 months, then thaw overnight in the refrigerator before serving. do not freeze cheesecake with any toppings. add toppings, like homemade whipped cream or salted caramel, when serving cheesecake. No bake cheesecake filling: whip cream – put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form (ie not softly whipped, we want good aeration!). whip cream cheese – put the cream cheese and sugar in a separate large bowl. Beat for 2–3 minutes on medium high speed until smooth and combined. make sure there are no large lumps of cream cheese. if there are lumps, keep beating until smooth. using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined.
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