Baked Vanilla Cheesecake
Indulge in the creamy decadence of this Baked Vanilla Cheesecake, a timeless dessert that’s as elegant as it is easy to make. Featuring a buttery graham cracker crust and a lusciously smooth filling made with cream cheese, sour cream, and a hint of pure vanilla, this cheesecake offers classic flavors with a luxurious texture. Gently baked to perfection, it delivers a silky center with just the right amount of wobble, while a slow cooling process ensures a crack-free top. Perfect for any occasion, this cheesecake can be served plain for a minimalist charm or dressed up with toppings like fresh berries, caramel drizzle, or whipped cream. With a prep time of just 20 minutes and foolproof instructions, it’s the ultimate homemade dessert for entertaining or simply treating yourself. Whether you’re a seasoned baker or a first-time cheesecake maker, this recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 600 grams cream cheese, softened
- 150 grams granulated sugar
- 240 milliliters sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 pinch pinch of salt
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Set aside while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), vanilla extract, flour, and salt, mixing until fully incorporated. Be careful not to overmix to avoid excess air in the batter.
Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
Place the springform pan on the middle rack of the oven. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours or preferably overnight before serving.
Run a knife around the edges of the cheesecake to release it from the sides of the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate.
Slice and serve plain or with your favorite toppings, such as fresh berries or a drizzle of caramel sauce. Enjoy!
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.3 g | 435% | |
| Saturated Fat | 209.7 g | 1048% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 188.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 944 mg | 73% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
