Classic Vanilla Cheesecake Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Leave a Comment