Basic Vanilla Cheesecake
A classic, velvety smooth vanilla 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
- •3/4 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 graham cracker crumbs, 1/4 cup sugar, and melted butter; press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then set aside to cool.
- 3
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy.
- 4
Add the vanilla extract and sour cream, mixing until well combined.
- 5
Add the eggs one at a time, beating on low speed just until incorporated; do not overmix to avoid cracking.
- 6
Pour the batter over the cooled crust and smooth the top with a spatula.
- 7
Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- 9
Remove from the oven, run a knife around the edge of the pan, and refrigerate for at least 4 hours, preferably overnight, before serving.
💡 Chef tips
- Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature to prevent lumps in your batter.
- To prevent cracks, avoid overbeating the eggs and allow the cheesecake to cool slowly in the oven.
- Store the cheesecake in the refrigerator for up to 5 days, or wrap it tightly and freeze for up to 2 months.
✅ How it should turn out
The finished cheesecake should have a smooth, pale golden surface with a dense, creamy texture and a rich, balanced vanilla flavor.