Vanilla Cheesecake Recipe
Classic cheesecake with a buttery biscuit base.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Make the crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs are evenly moistened.
- 3
Press the crust
Transfer the mixture to a 9-inch springform pan. Press the mixture firmly into the bottom and slightly up the sides of the pan using the back of a measuring cup or your fingers.
- 4
Bake the crust
Bake in the preheated oven for 10 minutes or until set. Remove from the oven and let it cool slightly while preparing the filling.
Filling Preparation
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and vanilla
Gradually add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- 7
Incorporate sour cream
Add the sour cream and mix until fully incorporated, scraping down the sides of the bowl as needed.
- 8
Add eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
- 9
Add flour and salt
Sift the flour and salt over the mixture, then gently fold it in using a spatula until just combined.
- 10
Pour filling into crust
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- 11
Bake the cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. The edges should be lightly browned.
- 12
Cool and chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.