Basic Vanilla Cheesecake
A smooth, creamy, and classic vanilla cheesecake that serves as the perfect canvas for your favorite toppings.
Ingredients
- •1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- •6 tablespoons unsalted butter, melted
- •1/4 cup granulated sugar
- •32 ounces cream cheese, softened to room temperature
- •1 cup granulated sugar
- •1 teaspoon vanilla extract
- •4 large eggs, room temperature
- •1/2 cup sour cream, room temperature
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan, then bake for 10 minutes and set aside to cool.
- 4
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy, ensuring there are no lumps.
- 5
Mix in the vanilla extract, followed by the eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.
- 6
Gently fold in the sour cream until the batter is uniform.
- 7
Pour the filling over the cooled crust and smooth the top with a spatula.
- 8
Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
- 9
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- 10
Remove from the oven, run a thin knife around the edge, and refrigerate for at least 6 hours or overnight before serving.
💡 Chef tips
- Ensure all dairy ingredients are at room temperature to prevent lumps in your batter.
- Do not overbeat the eggs, as excess air can cause the cheesecake to rise and crack during baking.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze it for up to 1 month.
✅ How it should turn out
The finished cheesecake should have a pale, smooth top, a firm yet velvety texture, and a rich, tangy vanilla flavor that melts in your mouth.