The Perfect Classic Vanilla Cheesecake

Funny story, but the first time I made this cheesecake was to celebrate Easter with our family. It baked perfectly, no cracking on top, and cutting through the creamy, delicate texture, I knew I had a winner! But with one bite, we all knew I'd forgotten one very important ingredient... the sugar. Needless to say, I've made this cheesecake recipe countless times since, always triple checking my ingredients, and it turns out perfectly every single time. It's the ideal dessert for your favorite fruit or chocolate sauce, fancy enough for a dinner party or classic enough after any weeknight meal. Take note that cheesecake should be chilled and fully set before serving, at least 6 hours or overnight, so it's best made the day before.

INGREDIENTS

For the Graham Cracker Crust

• 1 ½ C. Graham Cracker Crumbs
• 2 Tbsp. Granulated White Sugar
• 1 Tbsp. Dark Brown Sugar
• 1 Stick Unsalted Butter, melted

For the Cheesecake

• 32 oz Cream Cheese, softened
• 1 C. Granulated White Sugar
• ⅔ C. Sour Cream
• 1 Tbsp. Vanilla Extract
• ⅛ tsp. Kosher Salt
• 4 Large Eggs

DIRECTIONS

Step 1: Place a rack in the center and the lower half of the oven and preheat to 325 ℉. Gather all ingredients.

Step 2: To prepare the crust, mix together the graham cracker crumbs, both sugars, and melted butter in a medium mixing bowl. The texture should be similar to damp sand.

Step 3: Add a silicone liner to the bottom of a 9-inch springform pan (this silicone liner from King Arthur Baking Company is my favorite) or feel free to use parchment paper, sprayed generously with cooking spray. If using parchment, trace the bottom of the pan so the paper is the exact size. Using your hands or the back of a measuring cup, firmly press the crust mixture evenly onto the bottom and up the sides of the pan.

Step 4: Place the crust into the preheated oven and bake for 5 minutes, or just until the crust is slightly golden brown and set. Once removed from the oven, allow to cool at room temperature, or set in the fridge to cool faster.

Step 5: While the crust is baking, cream together the sugar and cream cheese until the mixture is smooth, but not over mixed. Add in the sour cream, vanilla and salt.

Step 6: In a small bowl, lightly beat the eggs with a fork. Gradually add in the eggs, and blend until fully combined.

Step 7: Pour cheesecake batter over the prepared crust. Gently tap to release any large air bubbles. Using a toothpick, you can pop any remaining air bubbles on the surface.

Step 8: Boil water for the water bath, either in a kettle or on the stove in a small pot.

Step 9: Place the cheesecake on the upper rack of the oven and place a metal baking pan on the shelf directly below. Very carefully fill the pan with several inches of boiling water and close the door. The water bath will create steam within the oven and help prevent cracks on the surface of the cheesecake.

Step 10: Bake just until the center of the cheesecake is slightly jiggly, and the sides around the top are lightly golden brown. You can check the doneness by inserting a toothpick (or a small paring knife) directly into the center of the cheesecake. Mixture should not liquid.

Chef's Tip: During baking, your cheesecake may rise above the top of the springform pan, but it will sink down as it cools. Should your cheesecake have any small cracks, run your fingers in hot water and smooth the surface by very gently tapping and running your wet finger over the crack. You can also use the back of a spoon, if you prefer. The warm water will fill the gap of the crack as the cheesecake sets.

Step 11: Allow the cheesecake to cool at room temperature for at least an hour, but up to 2 hours. The residual heat will allow the cheesecake to continue to baking and firm up the center.

Step 12: When cooled completely, move the cheesecake, uncovered, into the refrigerator, for a minimum of 6 hours but ideally overnight to fully set.

Step 13: Serve your cheesecake with Chantilly cream (whipped heavy cream sweetened with powdered sugar), chocolate sauce, or your favorite fruit dessert sauce.

---