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The Best Cheesecake Ever

The best ever cheesecake with vanilla cream top

If you love cheesecake as much as I do, you have to try this recipe. This decadent and sublime cheesecake with vanilla cream top is fluffy and airy, has a smooth rich and creamy texture, and the top layer of vanilla cream just takes it to a whole other level!

This cheesecake doesn't have a crust and it bakes in a casserole dish, so no special springform pans required. Unlike traditional cheesecakes that bake for hours, this one only takes an hour to bake and a few hours in the fridge to cool down. Its the perfect cake to make a day or two in advance.

The recipe calls for 1/3 less fat cream cheese which i find gives the cheesecake a lighter texture (and less calories), however, go for the full fat sour cream.

Cheesecakes tend to split and crack. To minimize that you need to create a lot of steam by placing a large pan with 2-3 inches of boiling water on the bottom of the oven. Once baked the cheesecake will still have some cracks, but no one will know once you add the vanilla cream layer on top.


For the cake:

16 oz 1/3 less fat cream cheese

1 cup sour cream

6 eggs, separated

1 cup sugar, divided

1 1/2 oz instant vanilla pudding mix

1/2 cup cornstarch

1/2 tsp salt

For the vanilla cream:

500ml heavy cream

1 1/2oz instant vanilla pudding mix

1/4 cup sugar


1. Pre-heat oven to 320F (160C) and place a large pan with 2-3 inches of boiling water at the bottom of the oven.

2. In an extra large bowl mix together the cream cheese, sour cream, egg yolks, 1/2 cup of sugar, instant vanilla mix, cornstarch and salt with a spatula until fully incorporated and smooth.

3. Using a stand or hand mixer fitted with a whisk attachment, whisk the egg whites on medium speed until frothy, then add the remaining 1/2 cup of sugar, 1 tablespoon at a time and continue beating to a stiff peak.

4. Fold one third of the egg whites into the cheese batter, then add the rest and gently fold until well combined and airy.

5. Pour the batter into a well greased baking dish, smooth the top and bake in the oven for 60 minutes. The cake should be lightly golden and set and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool completely. It will lose some volume as it cools.

While the cake is cooling, make the vanilla cream:

Place the heavy cream, instant vanilla pudding mix and sugar in a bowl of a stand mixer and whisk on medium for about 1 minute until the cream is set and fluffy.

With a spatula spread the cream over the cool cake and smooth the top.

Garnish with grated chocolate and place in the fridge to cool and set for at least 4 hours before serving.

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