Vanilla Cheesecake
Indulge in the creamy decadence of this classic Vanilla Cheesecake, a timeless dessert that's as elegant as it is irresistible. Featuring a buttery graham cracker crust and a velvety filling made with rich cream cheese, tangy sour cream, and the fragrant warmth of pure vanilla extract, this baked cheesecake is the ultimate centerpiece for any occasion. Perfectly textured, with a soft, smooth interior and golden edges, it’s baked to perfection and cooled gently to avoid cracking. Serve it chilled and customize with your favorite toppings like fresh berries, whipped cream, or a drizzle of caramel for a dessert experience that’s as versatile as it is delicious. Easy-to-follow directions and minimal prep time make this recipe ideal for beginners and baking enthusiasts alike. Keywords: Vanilla Cheesecake, baked cheesecake, creamy dessert, graham cracker crust, classic cheesecake recipe.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
Instructions
Preheat your oven to 325°F (165°C). Prepare a 9-inch (23 cm) springform pan by greasing it lightly and lining the base with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted unsalted butter, and granulated sugar for the crust until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan, ensuring it's compact. Refrigerate for at least 10 minutes while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar (for filling) together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to prevent too much air from getting into the batter.
Pour the cheesecake batter onto the prepared crust in the springform pan, spreading it out evenly with a spatula.
Place the springform pan on a baking sheet and transfer it to the oven. Bake at 325°F (165°C) for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Once cooled, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight before serving.
Carefully remove the springform pan ring and transfer the cheesecake to a serving plate. Slice and serve plain, or garnish with whipped cream, fresh fruit, or a drizzle of caramel sauce.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 28.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 100 mg | 2% | |
*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.
