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Perfect Vanilla Cheesecake Recipe

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4 from 8 reviews

  • Author: Molly
  • Total Time: 4 hours 50 minutes
  • Yield: 8 slices

Description

This Perfect Vanilla Cheesecake recipe delivers a smooth, silky, and creamy dessert with a classic graham cracker crust. Easy to make without a water bath, it features a luscious vanilla filling baked to perfection with a moist texture and slight wobble in the center. Ideal for an elegant treat or special occasion, this cheesecake is baked in a springform pan with a simple preparation and a dependable technique ensuring a flawless finish.

Ingredients

Graham Cracker Crust:

  • 1 ¼ cups (130g) graham cracker crumbs
  • 2 tablespoons (30g) packed light brown sugar
  • 4 tablespoons (56g) unsalted butter, melted

Vanilla Cheesecake Filling for 8-inch pan:

  • 2 x 250g blocks (500g) cream cheese, at room temperature
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (30ml) warm water (or 1 tablespoon water + 1 tablespoon lemon juice)
  • ⅓ cup plus 1 tbsp (95ml) full fat sour cream, at room temperature
  • 1 ½ teaspoons (7ml) pure vanilla extract
  • 1 tsp (5ml) vanilla bean paste (optional)
  • 2 large eggs, at room temperature

Vanilla Cheesecake Filling for 9-inch pan:

  • 3 x 250g blocks (750g) cream cheese, at room temperature
  • 1 cup plus 2 tbsp (225g) granulated sugar
  • 3 tablespoons (45ml) warm water (or 1 tablespoon water + 2 tablespoons lemon juice)
  • ⅔ cup (160ml) full fat sour cream, at room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 ½ teaspoons (7ml) vanilla bean paste (optional)
  • 3 large eggs, at room temperature

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F. Lightly grease the sides of an 8-inch or 9-inch round non-stick springform pan and line the bottom with parchment paper for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined. Press the mixture firmly and evenly into the bottom and about ½ inch up the sides for an 8-inch pan; for a 9-inch pan, create a flat crust. Use a glass or measuring scoop to press and smooth. Bake for 10-12 minutes until lightly golden and dry.
  3. Reduce oven temperature: After removing the crust, reduce the oven temperature to 300°F to prepare for baking the cheesecake filling.
  4. Prepare the filling: Using an electric hand mixer on medium speed, beat cream cheese in a large bowl until smooth. Gradually add sugar and continue beating until very smooth and creamy, stopping occasionally to scrape down the bowl’s sides to remove lumps.
  5. Add liquids and flavorings: Stir in warm water (or water with lemon juice), mix until smooth. Add sour cream, vanilla extract, and vanilla bean paste (if using), blend just until combined. Scrape bowl sides and mix briefly on low speed.
  6. Add eggs: Add one egg and beat on medium speed just until combined. Scrape down the bowl, add the second (and third egg for 9-inch pan), and mix just until incorporated to avoid overmixing.
  7. Assemble and prepare for baking: Pour the batter over the pre-baked crust (warm crust is acceptable). Spread evenly. Tap the pan 10 times on the counter to release air bubbles. Use a knife or skewer to pop any large bubbles.
  8. Create water bath inside oven: Place the cheesecake on the center rack. On the bottom oven rack, place a large rimmed baking sheet or a 9×13 inch pan and fill it with boiling water about 1 inch deep to create steam during baking.
  9. Bake cheesecake: For 8-inch pan, bake 30 minutes; then turn off oven and leave cheesecake inside for an additional 15 minutes without opening the door. For 9-inch pan, bake 45 minutes, then turn off oven and leave inside for 15 minutes. The cheesecake is done when edges are set and puffed, center slightly wobbly.
  10. Optional oven check: If unsure, after 25 minutes baking, open the oven to check for a matte and set edge about 1 ½ inches inward with a wobbly center. If so, continue baking remaining time then proceed to oven off cooling phase.
  11. Cool and chill: Remove pan to a wire rack to cool. Run a thin knife around edges to loosen cake from pan. Let cool completely at room temperature, then refrigerate at least 4 hours or preferably overnight before serving.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free batter.
  • The optional vanilla bean paste intensifies the vanilla flavor but can be omitted.
  • Do not overmix eggs to prevent cracking in the cheesecake.
  • Boiling water in the oven creates steam that helps prevent cracks and keeps the cheesecake moist.
  • Chilling cheesecake overnight significantly improves texture and flavor.
  • Using a springform pan makes it easier to release the cheesecake without damaging its sides.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/perfect-vanilla-cheesecake-recipe/