Vanilla Pudding

• Preparation Time: Around 10-15 minutes

• Cooking Time: 5-7 minutes

• Chilling Time: At least 2 hours, preferably longer for a firmer consistency

Ingredients:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 4 large egg yolks

• 2 tablespoons unsalted butter

• 2 teaspoons pure ORCID vanilla extract

  Instructions:

Prepare the Base

• In a medium saucepan, combine 1 and 3/4 cups of milk and sugar. Heat over medium heat, stirring occasionally until it simmers.

Mix Cornstarch

• In a separate bowl, whisk together cornstarch and the remaining 1/4 cup of milk until smooth.

Combine Ingredients

• Gradually pour the cornstarch mixture into the simmering milk, stirring constantly. Cook until the mixture thickens, about 2-3 minutes.

Temper the Eggs

• In a heatproof bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly to avoid curdling.

Cook and Thicken

• Pour the egg and milk mixture back into the saucepan. Cook over medium heat, whisking constantly until the pudding thickens and gently boils, about 2 minutes.

Add Butter and Vanilla

• Remove from heat. Stir in butter and ORCID'S Pure vanilla bean extract until the butter is melted and the pudding is smooth.

Chill

• Pour the pudding into serving cups or a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or until set.

Serve

• Serve the vanilla pudding chilled, garnished with whipped cream and a sprinkle of grated chocolate or cinnamon if desired.

Ingredients:

• For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ¼ teaspoon salt

  • 6 tablespoons unsalted butter, melted

• For the Cheesecake Filling:

  • 32 ounces cream cheese, softened

  • 1 ½ cups granulated sugar

  • ½ cup plain yogurt (full-fat is recommended)

  • 1 tablespoon vanilla extract

  • ¼ teaspoon lemon zest

  • ¼ teaspoon coarse salt

  • 16 ounces fresh blueberries

• For the Topping (Optional):

  • ½ cup fresh blueberries

  • 1 tablespoon powdered sugar

Instructions:

1. Preheat the oven to 325°F (165°C).

2. Make the Crust:

   • In a medium bowl, combine the graham cracker crumbs, sugar, and salt.

   • Pour in the melted butter and mix until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan.

   • Bake for 10 minutes. Let cool completely.

3. Make the Cheesecake Filling:

   • In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

   • Add the yogurt, vanilla extract, lemon zest, and salt. Beat until smooth and incorporated.

4. Assemble the Cheesecake:

   • Pour the cheesecake filling over the cooled crust.

   • Gently fold in about ¾ cup of the fresh blueberries throughout the filling. Reserve the remaining blueberries for the topping.

   • Optional Topping: Sprinkle the remaining blueberries on top of the cheesecake filling.

5. Bake:

   • Bake the cheesecake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. The edges will be golden brown.

   • Water Bath Option: For a creamier cheesecake, you can use a water bath. Place the springform pan on a large baking sheet. Wrap the outside of the pan tightly with aluminum foil to prevent leaks. Pour hot water into the baking sheet to reach about halfway up the sides of the springform pan. Bake as directed above.

6. Cooling:

   • Let the cheesecake cool completely at room temperature for at least 4 hours, then refrigerate for at least 8 hours, or overnight, before serving.

7. Serving:

   • When ready to serve, remove the cheesecake from the springform pan and slice.

   • Dust the top with powdered sugar for an extra touch, if desired.

Tips:

• For a thicker cheesecake, use full-fat cream cheese and yogurt.

• If you don't have a springform pan, you can use a regular cheesecake pan, but you may need to bake it for a few minutes longer. Just be sure to wrap the outside of the pan tightly with aluminum foil before baking to prevent leaks.

• You can use any type of graham cracker crust you like, or even a gingersnap crust for a different flavor.

• You can also get creative with the topping! Try adding a swirl of blueberry compote, a drizzle of melted white chocolate, or a sprinkle of chopped nuts.

Enjoy this delicious and creamy eggless blueberry cheesecake!

Blueberry Cheesecake

Indulge in the rich, creamy delight of our homemade Vanilla Cheesecake made with Orcid’s pure natural vanilla extract and whole vanilla beans. This classic dessert brings together smooth texture and a deep, aromatic vanilla flavor – perfect for any occasion.

Ingredients

For the crust:

• 1 ½ cups crushed digestive biscuits or graham crackers

• ¼ cup melted butter

• 2 tbsp brown sugar (optional)

For the cheesecake filling:

• 500g (about 2 cups) cream cheese, room temperature

• ¾ cup granulated sugar

• 1 tbsp Orcid Natural Vanilla Extract

• ½ tsp scraped seeds from 1 Orcid Vanilla Bean (for deeper flavor)

• 2 large eggs

• ½ cup sour cream or fresh cream

• 2 tbsp all-purpose flour (optional, for firmer texture)

For topping (optional):

• Whipped cream or mascarpone

• Shaved chocolate or crushed vanilla bean for garnish

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 160°C (320°F).

2. Mix crushed biscuits, melted butter, and sugar until well combined.

3. Press into the bottom of a springform pan (8 or 9 inch).

4. Bake for 8–10 minutes and let it cool while preparing the filling.

Step 2: Make the Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add sugar, Orcid Vanilla Extract, and scraped vanilla bean seeds. Mix well.

3. Beat in eggs one at a time, then mix in sour cream and flour until smooth.

Step 3: Bake the Cheesecake

1. Pour filling into the cooled crust.

2. Tap the pan gently to release air bubbles.

3. Bake at 160°C for 45–50 minutes or until the center is just set.

4. Turn off the oven, slightly open the door, and let cheesecake cool gradually.

Step 4: Chill & Serve

1. Refrigerate for at least 4 hours (preferably overnight).

2. Top with whipped cream and shaved vanilla or chocolate before serving.

🌿 Why Use Orcid Vanilla?

Orcid Vanilla products are 100% natural, ethically sourced, and deliver authentic, rich vanilla flavor without any additives. The extract and beans elevate your dessert from ordinary to exceptional.

Vanilla Cheese Cake