Name: Cheesecake Vanilla Base
Prep time: 20 min
Cook time: PT-488887H43M34S
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker or digestive biscuit crumbs; 1/4 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, room temperature; 3/4 cup granulated sugar; 3 large eggs; 1 cup sour cream or heavy cream; 1 tbsp vanilla extract or 1 tsp vanilla bean paste; 1 tbsp all-purpose flour (optional); Pinch of salt

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

This recipe is all about balance—light yet rich, sweet but not overwhelming, and silky with just the right firmness. It’s incredibly versatile, easy to prepare, and perfect for customizing. Whether you top it with fruit, chocolate, caramel, or enjoy it plain, the smooth vanilla flavor and creamy texture are sure to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham crackers or digestive biscuits (crushed, for the crust)
Unsalted butter (melted)
Cream cheese (room temperature)
Granulated sugar
Eggs
Sour cream or heavy cream
Vanilla extract (or vanilla bean paste)
All-purpose flour (optional, for structure)
Pinch of salt

Directions

Prepare the crust: Mix crushed graham crackers with melted butter until the texture resembles wet sand. Press into the bottom of a springform pan. Bake briefly or chill, depending on preference.
Preheat the oven to 325°F (160°C) and set a kettle of water to boil if using a water bath.
Make the filling: Beat the cream cheese until smooth and fluffy. Add sugar and mix until combined.
Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
Stir in sour cream (or heavy cream), vanilla extract, a pinch of salt, and flour if using.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake: Place the cheesecake in the oven (in a water bath if preferred) and bake for about 55–70 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.

Servings and timing

This cheesecake vanilla base yields 10 to 12 servings. Prep time is approximately 20 minutes, with a bake time of 55 to 70 minutes, and a minimum chilling time of 4 hours.

Variations

Crust alternatives: Use chocolate cookies, shortbread, or even a nut-based crust for different flavor profiles.
Sweeteners: Swap granulated sugar for honey or maple syrup for a more natural taste.
Vanilla bean: Use vanilla bean paste or scraped vanilla bean for deeper vanilla flavor.
Mini cheesecakes: Use a muffin tin to create individual portions.
Swirl-ins: Add a swirl of fruit purée, caramel, or chocolate to the batter before baking.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. Cheesecake is served chilled or at room temperature—no reheating needed.

FAQs

What type of cream cheese should I use?

Use full-fat brick-style cream cheese for the best texture and flavor. Avoid whipped or spreadable varieties.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be substituted for a lighter option, though the flavor and texture will be slightly different.

How do I prevent cracks in my cheesecake?

Bake in a water bath, avoid overmixing, and let it cool gradually to reduce the risk of cracking.

Do I have to use flour?

Flour helps stabilize the filling, but you can omit it for a softer, more custard-like texture.

Can I make this cheesecake without baking?

This recipe is for a baked cheesecake. For a no-bake version, use gelatin or whipped cream to set the filling.

How do I know when the cheesecake is done?

The edges should be set and the center should still have a slight jiggle when gently shaken.

What size pan should I use?

A 9-inch springform pan is standard for this recipe. Adjust baking time if using a different size.

Can I freeze the whole cheesecake?

Yes. Wrap the entire cheesecake tightly and freeze for up to 2 months. Thaw in the fridge before serving.

How far in advance can I make it?

You can make it 1 to 2 days in advance. In fact, the flavor improves as it chills.

What toppings go well with vanilla cheesecake?

Fresh berries, fruit compote, chocolate ganache, lemon curd, or even just a dollop of whipped cream are all excellent choices.

Conclusion

This Cheesecake Vanilla Base is the ultimate starting point for all your cheesecake creations. Its creamy, smooth texture and rich vanilla flavor make it an irresistible dessert on its own or the perfect canvas for your favorite toppings. With a simple ingredient list and foolproof method, it’s a go-to recipe you’ll return to again and again.