Description
This classic Vanilla Cheesecake recipe features a buttery graham cracker crust and a rich, creamy filling made with cream cheese, sour cream, and a touch of vanilla bean paste. Baked in a water bath for a smooth texture, this cheesecake is perfect for any special occasion and served best with fresh whipped cream and berries.
Ingredients
Graham Cracker Crust
- 14 full Graham Cracker Sheets
- 8 Tablespoons Butter (melted)
- 3 Tablespoons Sugar
Cheesecake Filling
- 4 (8-ounce) packages Cream Cheese (softened to room temperature)
- 1 1/2 cups Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Vanilla Bean Paste or Extract
- 1 to 2 teaspoons Lemon Zest (optional)
- 3 large Eggs
- 2 large Egg Yolks
- 3/4 cup Full-Fat Sour Cream
Sour Cream Topping
- 1 cup Full-Fat Sour Cream
- 1/4 cup Sugar
- 1 teaspoon Vanilla Bean Paste (optional)
To Serve
- Fresh Whipped Cream
- Berries
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350ºF. Crush the graham cracker sheets into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the graham cracker crumbs with 3 tablespoons sugar and the melted butter until evenly combined. Press this mixture firmly into the bottom of an ungreased 9-inch springform pan. Bake the crust for 8 minutes, then set aside to cool to room temperature.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 1/2 cups sugar until fluffy and smooth, about 2 to 3 minutes. Add the vanilla bean paste or extract, cornstarch, and optional lemon zest, mixing just until combined to avoid excess air incorporation. Add eggs one at a time, beating well after each addition. Gently fold in 3/4 cup full-fat sour cream until just incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Lightly tap the pan on the counter to release any trapped air bubbles. Wrap the outside of the springform pan tightly with heavy-duty foil, layering it twice to prevent water leakage during the water bath baking process.
- Set Up Water Bath and Bake: Place the wrapped springform pan into a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. Transfer the assembly to the center rack of the preheated oven. Bake at 350ºF for 20 minutes, then reduce the temperature to 300ºF and bake for an additional 35 minutes. After this, turn off the oven and leave the cheesecake inside to continue baking slowly for 1 hour with the door closed.
- Apply Sour Cream Topping: In a small bowl, mix 1 cup full-fat sour cream, 1/4 cup sugar, and optional 1 teaspoon vanilla bean paste. Carefully spread this mixture over the top of the slightly cooled cheesecake to create a smooth sour cream topping.
- Cool and Chill: Allow the cheesecake to come to room temperature, approximately 1 hour. Then refrigerate for 6 to 8 hours or overnight to allow the cheesecake to set fully and develop its creamy texture.
- Serve: Remove the cheesecake from the springform pan. Serve chilled slices topped with fresh whipped cream and berries of your choice for a delightful dessert experience.
Notes
- Wrapping the springform pan twice with heavy-duty foil is essential to prevent water from leaking into the cheesecake during the water bath.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracking.
- The water bath baking method helps achieve a smooth, creamy texture without cracks.
- Lemon zest is optional but adds a subtle freshness to the cheesecake.
- Allowing the cheesecake to slowly cool in the turned-off oven prevents rapid temperature changes, reducing the risk of cracks.
- Use full-fat dairy for the best texture and richness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
