Basic Vanilla Cheesecake
Indulge in a smooth, creamy classic vanilla cheesecake with a buttery graham cracker crust that melts in your mouth.
Ingredients
- •1 1/2 cups graham cracker crumbs (150g)
- •1/3 cup unsalted butter, melted (75g)
- •3 tablespoons granulated sugar (35g)
- •24 oz full-fat cream cheese, softened to room temperature (680g)
- •3/4 cup granulated sugar (150g)
- •1 teaspoon pure vanilla extract
- •3 large eggs, room temperature
- •1/2 cup sour cream, room temperature (120g)
Instructions
- 1
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, then bake for 10 minutes and let cool.
- 4
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- 5
Gradually add the 3/4 cup of sugar and vanilla extract, beating until well combined and fluffy.
- 6
Add the eggs one at a time, mixing on low speed just until combined after each addition—do not overmix.
- 7
Gently fold in the sour cream until smooth, then pour the batter over the cooled crust and smooth the top.
- 8
Bake for 50 to 55 minutes, or until the edges are set and the center still has a slight jiggle.
- 9
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- 10
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.
💡 Chef tips
- Ensure all your refrigerated ingredients like cream cheese, eggs, and sour cream are at room temperature to avoid lumps in your batter.
- Avoid over-mixing the batter after adding the eggs, as this incorporates too much air which can cause the cheesecake to crack as it bakes.
- You can make this cheesecake up to two days in advance and keep it tightly wrapped in the refrigerator until ready to serve.
✅ How it should turn out
The finished cheesecake should be ultra-smooth, creamy, and rich with a fragrant vanilla aroma and a firm, buttery crust.