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Cheesecake With Vanilla Wafers Crust


  • 10-inch springform cake pan
  • Non-stick baking paper or cooking spray
  • Food processor
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic wrap or saran wrap


Ingredients for the crust

  • 1 1/2 cups vanilla wafer crumbs
  • 2 1/2 tbsp caster sugar
  • 5 tbsp salted butter, melted

Ingredients for the baked vanilla cheesecake

  • 3 packages full-fat cream cheese, softened at room temperature (8 ounces)
  • 5 large eggs, separated and at room temperature
  • 1 1/2 cans sweetened condensed milk, room temperature
  • 1/4 cup lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt


  • First, preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper at the base. You can also spray the sides with non-stick cooking spray to ensure the cheesecake doesn't stick.
    Next, place the vanilla wafer cookies in the food processor. Blitz the cookies gently until they resemble a fine crumb. The mixture shouldn't be powdery (then they were over-processed). Add the sugar and the melted butter to the cookies and blitz until they are all well combined.
    Press the crumbs into the springform pan and slightly flatten the crust with the flat back of a measuring cup. Bake the crust for 8 minutes and allow it to cool completely. Set it aside until you need it later.
  • Start by beating the softened cream cheese until it becomes aerated and light in color. Then, add the egg yolks and make sure to properly cream the two together. Next, add the condensed milk, lemon juice, vanilla extract, and salt. Your mixture should be completely smooth and lump-free. Set the cheesecake base aside.
    In a separate large bowl, beat the egg whites until they reach stiff peaks. Then, fold a third of the egg whites into your cheesecake base. Then, add another third, working more gently this time. And finally, when adding the final third, make sure to only fold the eggs in until they are just combined.
  • Gently pour the cheesecake batter into your lined cake pan with the wafer crust. Bake the cheesecake for at least 35 minutes. Then, check the progress of the cake before continue baking it or removing the cheesecake from the oven.
    Your cheesecake has been completely baked once only the inner 1 to 2-inches are jiggly. The residual heat will continue baking this part as the cheesecake cools.
  • This is an essential step that will help prevent your cheesecake from sinking in or cracking. First, switch off your oven and slightly crack the door open. Allow the cheesecake to cool inside for 1 hour. Then, leave it at room temperature to continue to cool another hour.
    Finally, wrap the cheesecake in its pan with plastic wrap. Place the cheesecake in the fridge to set, preferably overnight.