Vanilla Cheesecake
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🍰 Classic Vanilla Cheesecake
If you’re looking for a dessert that’s creamy, rich, and absolutely irresistible, this Classic Vanilla Cheesecake is the one. With a buttery graham cracker crust, silky-smooth filling, and a hint of vanilla, it’s the perfect cheesecake for any occasion. Whether you top it with whipped cream and fresh berries or enjoy it plain, every bite melts in your mouth.
🧈 Ingredients
For the Graham Cracker Crust:
1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (115g) melted unsalted butter
For the Cheesecake Filling:
4 packages (8 oz / 225g each) cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
1 cup (240g) sour cream
2 tablespoons all-purpose flour (optional, for a firmer texture)
For the Topping (optional):
Whipped cream
Fresh strawberries, blueberries, or raspberries
🥣 Instructions
Step 1: Prepare the Crust
1- Preheat your oven to 325°F (163°C).
2- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to make it firm and smooth.
4- Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
1- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).
2- Add sugar and vanilla extract, then continue beating until well combined.
3- Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing — this helps prevent cracks.
4- Add sour cream (and flour if using), then beat gently until smooth and creamy. Scrape the sides of the bowl to ensure everything is well blended.
Step 3: Assemble and Bake
1- Pour the cheesecake batter over the cooled crust and smooth out the top.
2- To avoid cracking, place the springform pan inside a larger roasting pan and pour about 1 inch of hot 3- water into the roasting pan to create a water bath.
4- Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly when shaken.
5- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks on the surface.
Step 4: Chill and Serve
1- After cooling in the oven, remove the cheesecake and run a knife gently around the edges to loosen it from the pan.
2- Let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to set completely.
3- Before serving, remove the sides of the springform pan and top with whipped cream and fresh berries for a stunning finish.
💡 Tips for the Perfect Cheesecake
* Use room temperature ingredients to ensure a smooth and creamy filling.
* Don’t rush the cooling process — slow cooling and chilling are key for a perfect texture.
* Avoid overbaking. The center should still jiggle slightly; it will firm up as it cools.
* For a lighter texture, fold in ¼ cup of heavy cream before baking.
🍓 Serving Suggestions
This classic vanilla cheesecake pairs beautifully with a variety of toppings:
- Fresh berries and whipped cream (as shown in the photo)
- Caramel or chocolate drizzle
- Berry compote or fruit jam
- Crushed nuts for extra crunch
🧊 Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
❤️ Final Thoughts
There’s something timeless about a perfectly baked vanilla cheesecake. It’s elegant, rich, and surprisingly simple to make. Once you try this recipe, it’ll become your go-to dessert for holidays, celebrations, or any time you want to treat yourself to something special.