This Classic Vanilla Cheesecake is a luscious dessert that brings together a buttery graham cracker crust, a velvety cream cheese filling, and the subtle aroma of vanilla. It’s an all-time favorite for its creamy texture and timeless flavor, perfect for any gathering or to indulge in a special treat at home. Topped with fresh fruit, whipped cream, or a drizzle of caramel, this cheesecake is as versatile as it is delectable. The baking process involves a water bath to ensure a flawless texture and prevent cracks on the surface, resulting in a professional-quality dessert every time.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 tbsp all-purpose flour
Optional Toppings:
- Fresh fruit (e.g., strawberries, blueberries)
- Whipped cream
- Caramel or chocolate drizzle
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a measuring cup for smooth results.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
- Add the sour cream, vanilla extract, and flour to the mixture, and blend until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined. Overmixing can introduce too much air, which may cause cracks during baking.
- Assemble the Cheesecake:
- Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula for an even surface.
- Wrap the bottom and sides of the springform pan with aluminum foil to create a waterproof barrier. This is crucial for the water bath.
- Bake Using a Water Bath:
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Transfer the setup to the preheated oven and bake for 60-70 minutes. The edges should be set, while the center remains slightly jiggly.
- Cool the Cheesecake:
- Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour, which prevents sudden temperature changes that could cause cracks.
- Remove the cheesecake from the water bath and aluminum foil, then cool to room temperature on a wire rack.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop its flavor.
- Before serving, loosen the sides with a knife and carefully remove the springform pan ring.
- Add Toppings (Optional):
- Garnish the cheesecake with your preferred toppings, such as a fresh fruit assortment, a dollop of whipped cream, or a drizzle of caramel or chocolate.
Why You’ll Love This Recipe:
- Perfect Texture: The water bath ensures a smooth, crack-free surface.
- Timeless Flavor: The hint of vanilla is elegant and universally loved.
- Customizable: Add your favorite toppings to make it unique.
- Impressive Yet Simple: Straightforward steps yield a stunning dessert that looks bakery-quality.