Classic Vanilla Cheesecake Recipe
Smooth, creamy, and melt-in-your-mouth good - this timeless dessert brings just the right touch of sweetness to wrap up your feast.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Preheat Oven
Preheat your oven to 350°F (175°C).
Mix Crust Ingredients
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
Prepare Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing well until fully combined.
Incorporate Vanilla and Eggs
Add the vanilla extract and beat in the eggs one at a time, mixing until just combined. Do not overmix.
Add Flour
Gently fold in the all-purpose flour until fully incorporated, ensuring not to overmix.
Pour Filling into Crust
Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, cover and refrigerate for at least 4 hours or overnight before serving.