Basic Vanilla Cheesecake
A smooth, velvety classic cheesecake with a buttery graham cracker crust that is perfect for any occasion.
Ingredients
- •1 1/2 cups graham cracker crumbs
- •1/4 cup granulated sugar
- •6 tablespoons unsalted butter, melted
- •24 ounces cream cheese, softened to room temperature
- •1 cup granulated sugar
- •1 teaspoon vanilla extract
- •3 large eggs, room temperature
- •1/2 cup sour cream
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then set aside to cool.
- 4
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- 5
Add the vanilla extract and sour cream, mixing until well combined.
- 6
Add the eggs one at a time, beating on low speed just until incorporated; do not overmix to prevent cracking.
- 7
Pour the filling over the cooled crust and smooth the top with a spatula.
- 8
Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
- 9
Turn off the oven and leave the door slightly ajar for 1 hour to allow the cheesecake to cool gradually.
- 10
Remove from the oven, run a knife around the edge of the pan, and refrigerate for at least 4 hours before serving.
💡 Chef tips
- Ensure all your ingredients are at room temperature to prevent lumps in the batter.
- Avoid overmixing the eggs, as incorporating too much air can cause the cheesecake to puff up and crack while baking.
- Store the cheesecake in the refrigerator for up to 5 days, or freeze it tightly wrapped for up to one month.
✅ How it should turn out
The finished cheesecake will have a pale, smooth top, a firm yet creamy texture, and a rich, balanced vanilla flavor that melts in your mouth.