Description
Creamy Vanilla Cheesecake is the epitome of indulgence. This classic dessert features a rich and velvety filling made with cream cheese, sugar, and a hint of vanilla, all sitting atop a buttery graham cracker crust. Whether topped with fruit, drizzled with chocolate, or enjoyed plain, this cheesecake is incredibly versatile and beloved by dessert enthusiasts around the world. With a smooth and creamy texture and a sweet vanilla flavor, this cheesecake is perfect for special occasions, family gatherings, or whenever you want to treat yourself to something delicious.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract (optional)
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract (preferably pure)
- 3 large eggs, room temperature
- 1 cup sour cream
- ½ cup heavy cream
- Pinch of salt
For the Topping (optional):
- Fresh fruit (strawberries, raspberries, blueberries, or mixed berries)
- Chocolate ganache
- Whipped cream
- Fruit compote
Ingredient Highlights
- Cream Cheese: The base of any great cheesecake, cream cheese gives the filling its rich, smooth texture.
- Graham Cracker Crust: The crunchy, buttery crust perfectly complements the creamy filling and adds a delightful contrast in texture.
- Vanilla Extract: A key ingredient for infusing the cheesecake with a warm, aromatic vanilla flavor.
- Sour Cream & Heavy Cream: These add richness and moisture to the filling, ensuring the cheesecake remains silky and smooth.
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. If you’d like, add a teaspoon of vanilla extract for extra flavor.
- Press into the Pan: Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon to compact the crumbs tightly.
- Bake the Crust: Bake in the preheated oven for 8-10 minutes or until the crust is golden brown. Let it cool completely while you prepare the filling.
Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese. Beat until fully combined and the mixture is smooth.
- Add the Eggs: Beat in the eggs one at a time, making sure to fully incorporate each egg before adding the next. Don’t overmix, as this can cause the cheesecake to crack during baking.
- Add Sour Cream and Heavy Cream: Add the sour cream, heavy cream, and a pinch of salt. Beat on low speed until combined, making sure the mixture is smooth and creamy.
- Pour the Filling into the Pan: Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula to ensure an even layer.
Bake the Cheesecake:
- Bake the Cheesecake: Place the cheesecake in the preheated oven. Bake for 55-65 minutes, or until the edges are set, but the center is still slightly jiggly. It will firm up as it cools.
- Turn Off the Oven and Let It Rest: Once the cheesecake is done, turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar. This helps prevent cracking.
- Cool and Chill: After the hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate the cheesecake for 4-5 hours, or until it is fully chilled and set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 26g
- Carbohydrates: 25g
- Protein: 6g