Vanilla Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of heavy-duty foil if you plan to water-bath the cheesecake.

Make crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, and fine salt. Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Bake crust

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for a compact layer. Bake for 8–10 minutes until set and fragrant. Remove from oven and cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

Bring ingredients to temperature

Ensure cream cheese, sour cream, and eggs are at room temperature to avoid lumps and overbeating. Preheat oven to 325°F (165°C) if you lowered it after baking the crust.

Beat cream cheese

Place room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle (or use a large bowl with a hand mixer). Beat on low-medium speed for 1–2 minutes until smooth and free of lumps, scraping the bowl down with a spatula as needed.

Incorporate sugar and dry ingredients

Add the granulated sugar and fine salt to the cream cheese and beat on medium speed until combined and smooth, about 1 minute. Sprinkle the flour (or cornstarch) over the mixture and briefly mix to incorporate.

Add sour cream and vanilla

Add the sour cream and vanilla bean paste (or extract). Mix on low speed until smooth and fully incorporated, scraping down the bowl once or twice.

Add eggs

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Then add the extra yolk and mix briefly. Avoid overmixing—stop as soon as the batter looks smooth and slightly glossy.

Assemble

Pour the filling onto the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. If you see many bubbles, use a small blowtorch lightly or a skewer to pop them.

Bake in water bath (recommended)

Place the wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (be careful not to get water into the cake). Bake at 325°F (165°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Rotate the pan once halfway through baking if your oven has hot spots.

Alternative no-water-bath bake

If not using a water bath, bake on the middle rack at 325°F (165°C) for 45–60 minutes. To reduce cracking, place a shallow pan of hot water on the lower rack to add moisture to the oven.

Cool gradually

Turn off the oven when the cheesecake is done. Crack the oven door slightly and let the cheesecake cool in the oven for 1 hour to reduce cracking. Then remove from the oven, unwrap foil, and run a thin knife around the edge to loosen from the pan sides to prevent sticking. Cool to room temperature on a wire rack.

Chill

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to firm up and develop flavor.

Prepare topping

Whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth.

Apply topping

When the cheesecake has cooled to room temperature (before final chilling), spread the topping evenly over the surface. Return the cheesecake to the refrigerator and chill for at least 1 more hour to set the topping.

Serve

Run a warm knife around the edge of the springform pan before releasing the ring. Transfer the cheesecake to a serving plate, slice with a hot, dry knife wiped between cuts for clean slices, and serve chilled.