Basic Vanilla Cheesecake
A smooth, creamy, and classic vanilla cheesecake that serves as the perfect canvas for any topping or can be enjoyed in its pure, elegant form.
Ingredients
- •1 1/2 cups graham cracker crumbs (about 12 crackers)
- •1/4 cup granulated sugar
- •6 tablespoons unsalted butter, melted
- •24 ounces cream cheese, softened to room temperature
- •1 cup granulated sugar
- •1 teaspoon pure vanilla extract
- •3 large eggs, at 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 mixing bowl, beat the softened cream cheese and 1 cup of sugar together 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, as this can cause cracks.
- 7
Pour the batter 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 one 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, preferably overnight, before serving.
💡 Chef tips
- Ensure all your cold ingredients like cream cheese and eggs are at room temperature to prevent lumps in your batter.
- To prevent cracks, avoid over-beating the eggs and allow the cheesecake to cool slowly inside the oven.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze it for up to one 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.