Vanilla Cheesecake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Additional Time
10 hrs
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Total Time
11 hrs 15 mins
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Servings
12
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Course
Cake
Vanilla Cheesecake
Description
The Vanilla Cheesecake recipe relies on a blend of cream cheese and sugar whipped until smooth, to which eggs are added incrementally for a consistent texture. Vanilla extract and heavy cream enrich the flavor and mouthfeel. The filling is poured onto a graham cracker crust and baked within a water bath to provide gentle, even heat and reduce cracking. The edge of the cake sets while the center remains slightly soft, characteristic of a well-baked cheesecake.
This cheesecake has a creamy, dense but tender texture with a balanced vanilla sweetness. The graham cracker crust adds a slightly crumbly, buttery base. The addition of a homemade blueberry sauce topping offers a fresh, fruity note that cuts through the richness of the cheesecake.
Typically served chilled, this dessert pairs well with fresh berries or fruit sauces, enhancing its dessert appeal. The water bath baking technique, common in cheesecakes, ensures the final texture remains silky and smooth, avoiding overbaking.
Ingredients
- 1 graham cracker pie crust 9-inch
- 1 cup granulated sugar
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 4 egg room temperature, large
- 2 teaspoons vanilla extract pure
- ⅓ cup heavy cream
For the Topping
- Blueberry Sauce homemade
Instructions
- Preheat oven to 350°F. Bring a kettle of water to boil for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds.
- Pour the cheesecake filling over the prepared crust.
- Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate.
- Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Just before serving, top the cheesecake with homemade blueberry sauce.
User Reviews
Overall Rating
4.5
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