The Perfect Classic Vanilla Cheesecake

The Perfect Classic Vanilla Cheesecake

Creamy and decadent, this easy, classic vanilla cheesecake is the ideal dessert, and a perfect canvas to serve with your favorite toppings!

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Course: Dessert

Cuisine: American

Keyword: Cheesecake, Desserts

Prep Time: 15

Cook Time: 45

Servings: servings

Calories: 880kcal

Equipment

1 9-Inch Round Springform Cheesecake Pan
9-Inch Silicone Liner or parchment paper
Measuring Cups and Spoons
Stand Mixer or hand-held mixer
Medium Mixing Bowl
Small Mixing Bowl
Fork
Rubber Spatula
Toothpick
Oven safe Metal Pan such as an 8x8 square or 13x9 baking pan
Tea Kettle or small pot (to boil water)

Ingredients

Graham Cracker Crust

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

Cheesecake

32 oz Softened Cream Cheese
1 C. Granulated White Sugar
⅔ C. Sour Cream
1 Tbsp. Vanilla Extract or vanilla bean paste
⅛ tsp. Kosher Salt
4 Large Eggs at room temperature

Instructions

Place a rack in the center and the lower half of the oven and preheat to 325 ℉. Gather all ingredients.
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.
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.
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.
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.
In a small bowl, lightly beat the eggs with a fork. Gradually add in the eggs, and blend until fully combined.
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.
Boil water for the water bath, either in a kettle or on the stove in a small pot.
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.
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.
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.
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 baking and firm up the center.
When cooled completely, move the cheesecake, uncovered, into the refrigerator, for a minimum of 6 hours but ideally overnight to fully set.
Serve your cheesecake with Chantilly cream (whipped heavy cream sweetened with powdered sugar), chocolate sauce, or your favorite fruit dessert sauce.

Notes

Baking ahead or have leftovers? This cheesecake freezes incredibly well and thaws beautifully! Simply wrap cheesecake tightly in plastic wrap and then again with aluminum foil. Store in the freezer up for up to a month. A few hours before serving, remove the cheesecake from the freezer and allow to come back to room temperature.

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