Vanilla Cheesecake Recipe
Classic cheesecake with a 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
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from oven and let cool.
Filling Preparation
- 5
Beat the Cream Cheese
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 Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 8
Add Flour
Sift in the all-purpose flour and mix until just incorporated.
- 9
Pour into Crust
Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- 11
Cool and Chill
Turn off the oven and leave the cheesecake inside for an hour with the door slightly ajar. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.