Vanilla Cheesecake
Indulge in the ultimate creamy dessert with our Vanilla Cheesecake. This rich, silky cheesecake is perfect for any occasion, delivering a sweet flavor that will satisfy your cravings. Easy to make and even easier to enjoy, it’s a must-try dessert tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 9 pieces Graham crackers
- 5 tablespoons Butter melted
- 2 tablespoons Granulated sugar
- 4 packages Cream cheese at room temperature
- 2 tablespoons All-purpose flour
- 1/4 teaspoon Salt
- 1 1/4 cups Granulated sugar
- 1/2 cups Sour cream
- 1 tablespoon Vanilla extract
- 3 pieces Eggs at room temperature
- Whipped cream
- Fresh berries
Instructions
- Preheat your oven to 325 degrees. This initial step is crucial for ensuring an even bake. While the oven warms up, gather your ingredients and tools. It’s essential to have everything ready!
- Start by finely crushing the graham crackers. You can use a food processor, blender, or even place them in a plastic bag and crush them with a rolling pin. Aim for about 1 ½ cups of crumbs to create a solid crust.
- In a medium bowl, combine the graham cracker crumbs, butter, and granulated sugar. Mix until everything is evenly coated with the butter, which will help bind the crust together.
- Press the crumb mixture into a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack the crust into the bottom and slightly up the sides of the pan. This helps create a stable base for your cheesecake.
- Bake the crust for about 15 to 20 minutes, or until it’s golden brown and fragrant. The aroma of warm graham crackers will fill your kitchen! Once done, remove it from the oven and let it cool on a wire rack. Reduce the oven temperature to 300 degrees.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cream cheese, flour, and salt until smooth and fluffy. Make sure to scrape the sides of the bowl regularly to ensure everything is well mixed.
- Add the granulated sugar, sour cream, and vanilla to the mixture. Beat until just combined. Be careful not to overmix, as this can incorporate too much air into the filling.
- Add the eggs one at a time, mixing well after each addition. This ensures a smooth, creamy texture. Be sure not to overbeat.
- Pour the cheesecake filling into the prepared crust and smooth the top using a spatula. It’s essential to have an even surface for a beautiful final presentation.
- Bake until the filling is set but still jiggles slightly in the center, about 60 to 75 minutes. As it cools, the filling will firm up. The edges should be slightly puffed, which is a good sign!
- Once baked, let the cheesecake cool on a wire rack until it reaches room temperature. Afterward, cover it and chill in the refrigerator until it’s cold, preferably overnight for the best flavor and texture.
- When ready to serve, unclasp the sides of the springform pan. Run a long, thin spatula between the bottom of the pan and the crust to loosen it. Gently slide the cheesecake onto a serving platter.
- Using a thin-bladed knife, cut the cheesecake into slices. To make cleaner cuts, dip the knife in hot water and wipe it dry before each cut. Serve with whipped cream and fresh berries if desired. Enjoy every creamy bite!
Notes
- Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits.
- Sugar: Or substitute 2 tablespoons brown sugar or omit sugar from the crust entirely.
- Cream cheese: You’ll want four 8-ounce blocks of plain, full-fat cream cheese for this homemade cheesecake recipe. Slice into cubes to speed up their softening time.
- Sour cream: A ½ cup is all you need for just enough tang to balance out the sugar in the filling. Again, full fat is my top pick for the best flavor and texture.
- Storage: Store leftovers covered in the refrigerator for up to 1 week.
- Make ahead: After baking, cool the Vanilla Cheesecake completely and then store covered in the refrigerator up to 3 days in advance.
- Freezer: While the cheesecake filling is best prepared just before baking, you can freeze the prepared crust up to 3 months in advance. Thaw before using.