Description

This Classic Vanilla Cheesecake is the ultimate dessert indulgence. With a rich, creamy filling and a buttery graham cracker crust, every bite is pure heaven. Easy to make and always a crowd-pleaser, this cheesecake is perfect for any special occasion or simply for satisfying your sweet tooth.

Ingredients

For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 32 ounces (900g) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup heavy cream

Instructions

Preheat Oven: Preheat oven to 350°F (175°C).
Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake Crust: Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
Prepare Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add Vanilla: Beat in the vanilla extract.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Cream: Stir in the heavy cream until just combined. Do not overmix.
Pour Filling: Pour the filling over the cooled crust.
Bake Cheesecake: Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
Cool Slowly: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
Serve: Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Release the sides of the springform pan and carefully remove the cheesecake.
Garnish (Optional): Garnish with fresh berries, chocolate shavings, or a drizzle of caramel sauce.

Notes

Variations: Add lemon zest or almond extract to the filling for a different flavor profile. You can also swirl in fruit preserves (raspberry, strawberry) into the batter before baking. For a chocolate cheesecake, add 1/2 cup of cocoa powder to the filling.

Tips: Make sure the cream cheese is fully softened to avoid lumps in the filling. Use a water bath to bake the cheesecake. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan and add hot water to the roasting pan, filling it about halfway up the sides of the springform pan. This helps to create an even baking environment and prevent cracking.

Allergies/Intolerances: For a gluten-free version, use gluten-free graham crackers or almond flour for the crust. For a dairy-free version, it’s difficult to replicate the creamy texture with dairy-free cream cheese alternatives.

Taste Preferences: Adjust the amount of sugar to your liking. For a tangier cheesecake, add a tablespoon of lemon juice to the filling.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 450 kcal
Sugar: 30g
Sodium: 250mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 8g
Cholesterol: 200mg

Keywords: Cheesecake, vanilla cheesecake, classic cheesecake, dessert recipe, baking recipe, springform pan, cream cheese, creamy dessert