Description
This Cheesecake Vanilla Base is a rich, creamy, and smooth classic cheesecake made with real vanilla and a buttery graham cracker crust. It’s the perfect foundation for endless flavor variations or delicious enough to stand on its own.
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
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until evenly combined. Press into the bottom of the pan and chill or bake at 325°F for 8–10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until incorporated.
- Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
- Stir in sour cream (or heavy cream), vanilla, salt, and flour if using.
- Pour the filling into the prepared crust and smooth the top.
- Place the pan in a water bath (optional) and bake for 55–70 minutes, until edges are set and center slightly jiggles.
- Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Transfer to refrigerator and chill for at least 4 hours or overnight before serving.
Notes
- Use full-fat brick-style cream cheese for best results.
- Let ingredients come to room temperature for a smoother filling.
- A water bath helps prevent cracking and ensures even baking.
- Chill overnight for best flavor and texture.
- Add your favorite toppings before serving: fruit, chocolate, caramel, or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
