Vanilla Cheesecake

You might be asked to save room for plenty of desserts, but not every dessert will make it worth your while. Our vanilla cheesecake recipe is one such dessert that makes it very difficult to say no. The luscious vanilla and cream cheese batter is complemented by a buttery, crumbly graham cracker crust that contributes just the right amount of bite to this otherwise smooth and creamy dessert.

Since vanilla is a neutral flavor, you can add whatever extras you like to this cheesecake recipe. You might mix strawberry puree into the batter to create a strawberry swirl cheesecake, or keep it simple and serve it with fresh whipped cream and seasonal fruit. If you want a more indulgent option, consider topping your cheesecake with chocolate ganache or salted caramel sauce, or add toasted nuts on top for a crunchy finish.

Vanilla Cheesecake Ingredients

• Graham cracker crumbs
• Butter
• Sugar

Filling:

• Softened cream cheese
• Sugar
• Vanilla extract
• Salt
• Eggs

Directions

Step 1: Make the crust

Preheat the oven to 325°F. Mix together the graham cracker crumbs, butter and sugar, then press the mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.

Step 2: Make the batter

In a large bowl, beat the cream cheese and sugar until smooth, then beat in the vanilla extract and salt. Add the room-temperature eggs, then beat on low speed until the mixture is just blended. Pour the batter into the crust, and place the pan on a baking sheet.

Step 3: Bake the cheesecake

Bake the cheesecake until the center is almost set, 55 to 60 minutes. Let it cool on a wire rack for 10 minutes, then loosen the sides from the pan with a knife. Let it cool for an hour longer, then refrigerate it overnight, covering it when it has completely cooled.

How to Store Vanilla Cheesecake

Wrap the springform pan loosely with storage wrap or place slices of cheesecake in airtight containers, then place the cheesecake in the refrigerator, where it will keep for up to four days. For longer storage, wrap the cheesecake in a few layers of storage wrap and a final layer of aluminum foil, then place it in the freezer, where it will last for up to three months. To serve it again, thaw it overnight in the fridge.

Vanilla Cheesecake Tips

How do I prevent the cheesecake from cracking?

Among the most important cheesecake tips is knowing how to avoid overbaking your cheesecake so it doesn’t dry out and crack. A cheesecake water bath will help prevent cracked cheesecake, as it helps the cheesecake cook evenly and creates a humid environment in the oven, which keeps the cake moist.

Cheesecakes also often crack as they cool and contract. To prevent this, properly grease the pan so that no part of the cheesecake sticks to the sides and splits as it cools. Also, once you’ve removed the pan from the oven and let it cool for 10 minutes, run a dull knife along the edge of the pan to ensure proper separation.

How can I tell if the cheesecake is done?

The best way to tell if your cheesecake has finished baking is by using the jiggle test or cheesecake wobble test. To do this, tap the side of your cake pan with a wooden spoon. If the cake ripples a lot, it still needs more time in the oven. But if it wobbles just a little without any ripples, it’s ready. The cake will continue baking and firm up further after it comes out of the oven.

How do I get a creamy cheesecake?

Using full-fat ingredients is integral to achieving a perfectly creamy and decadent cheesecake. It might be tempting to cut down on fat by using low-fat ingredients, but in this case, the fat is necessary to attain the desired texture. You can also experiment by undercooking your cheesecake slightly to retain extra moisture and ensure it remains custardy and creamy instead of drying out.