Vanilla Cheesecake
User Reviews
5
Vanilla Cheesecake
Description
This Vanilla Cheesecake recipe starts with a crust made from crushed graham crackers combined with sugar and melted butter, pressed into a springform pan and baked briefly for firmness. The filling blends softened cream cheese and sugar until fluffy, with vanilla extract and cornstarch added for flavor and structure. Eggs are incorporated one at a time to maintain smoothness without overmixing, preventing excess air bubbles that can cause cracks. Full-fat sour cream is folded in to provide moisture and slight tang.
The filling is poured onto the cooled crust and gently tapped to remove air pockets before baking. A water bath is recommended to maintain even heat and moisture, reducing cracks and promoting a smooth texture. The exterior of the pan is lined with foil to protect it from water. Once baked and cooled, the cheesecake can be topped with a sweet sour cream mixture and garnished with fresh whipped cream and berries.
This dessert balances creamy richness and delicate vanilla flavor, making it a classic choice for gatherings and celebrations.
Ingredients
Graham Cracker Crust:
- 14 full graham cracker sheets
- 8 Tablespoons butter (melted)
- 3 Tablespoons sugar
Cheesecake Filling:
- (4) ounce pkgs. cream cheese (softened to room temperature)
- 1 1/2 cups sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon vanilla bean paste or vanilla extract
- 1 to 2 teaspoons lemon optional, zest
- 3 large egg
- 2 large egg yolk
- 3/4 cup sour cream full-fat
Sweet Sour Cream Topping:
- 1 cup sour cream full-fat
- 1/4 cup sugar
- 1 teaspoon vanilla bean paste (optional)
Garnish:
- Whipped Cream fresh
- berries
Instructions
Graham Cracker Crust:
- Preheat the oven to 350º. For the crust, I prefer to use a food processor. If not, place graham crackers in a large bag and beat with a rolling pin until fine crumbs appear. Then, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake for 8 minutes, then let cool to room temperature.
Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often. Add vanilla, cornstarch, and lemon zest and beat just until combined. We don't want to overmix this cheesecake batter and allow air bubbles to form. Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles. IMPORTANT! When using a water bath, you want to line the OUTSIDE of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of the pan and folding foil under itself as needed.
- Place filled springform pan inside a roasting pan and transfer to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
- Bake for 20 minutes at 350 degrees and then reduce heat to 300 degrees. Bake at 300 degrees for 35 minutes. Turn off the oven but keep the cheesecake in the oven and continue to cook low and slow for 1 hour.
- Remove from oven. In a small bowl, stir together 1 cup of full-fat sour cream, sugar, and vanilla (if using). Carefully spread on top of cheesecake.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to set up and solidify. Serve with fresh whipped cream and berries.
User Reviews
Overall Rating
5
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