The Creamiest Vanilla Cheesecake
Make the best Vanilla Cheesecake with this creamy, rich, and easy recipe. No cracks, no fuss just perfect cheesecake every time!
Equipment
- Springform Pan
- Mixing bowls
- Hand Mixer or Stand Mixer
- Water Bath
Ingredients
Cheesecake Crust
- 2 cups graham cracker crumbs finely crushed
- 1/2 cup butter melted
- 1/4 cup sugar
Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup sugar
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 1/2 cup sour cream
- 1/2 cup heavy cream
Optional Toppings
- fresh berries
- whipped cream
- caramel drizzle
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan. Pre-bake for 8–10 minutes. Let cool.
- Prepare the filling: Beat the cream cheese until smooth. Add sugar and mix until incorporated.
- Add vanilla extract and eggs one at a time, mixing on low speed after each addition.
- Fold in sour cream and heavy cream until smooth and creamy.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a larger pan filled with 1 inch of hot water (water bath method). Bake for 50–60 minutes, until edges are set but center is slightly jiggly.
- Turn off the oven, slightly open the door, and let the cheesecake cool for 1 hour inside the oven.
- Refrigerate for at least 6 hours (preferably overnight) before serving.
- Top with fresh berries, whipped cream, or caramel drizzle before serving.
Notes
For the best texture, always use full-fat cream cheese and avoid overmixing the batter.