Description
Creamy vanilla cheesecake delights dessert enthusiasts with its rich, silky texture and classic graham cracker crust. This New York-style treat promises a perfect balance of sweetness and tangy cream cheese that will satisfy your ultimate dessert craving.
Ingredients
Scale
- 3 large eggs
- 3 (8-oz/226 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 1 tablespoon (15 ml) pure vanilla extract
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
Instructions
- Prepare the oven by heating to 325F (160C) and coating a 9-inch springform pan with cooking spray.
- Combine graham cracker crumbs with sugar and melted butter, creating a uniform mixture that will serve as the foundational crust.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, creating a compact base.
- Bake the crust for 10 minutes until lightly golden, then remove and allow to cool completely at room temperature.
- Using an electric mixer, whip cream cheese until completely smooth and free of lumps.
- Gradually incorporate sugar, sour cream, and vanilla extract into the cream cheese, blending until the mixture becomes silky and well-integrated.
- Introduce eggs individually into the mixture, gently mixing on low speed to maintain a uniform texture and prevent overmixing.
- Carefully pour the creamy filling over the cooled crust, ensuring an even distribution.
- Place the cheesecake in the preheated oven and bake for 55-60 minutes, watching for a slightly wobbly center that indicates perfect doneness.
- Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar, allowing it to cool gradually for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or preferably overnight to set completely.
- Before serving, run a knife around the pan’s edge to loosen the cheesecake and remove the springform sides.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a creamy texture.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prevent cracks by avoiding overmixing and baking at a low, consistent temperature, which keeps the cheesecake’s surface silky and uniform.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 399
- Sugar: 26 g
- Sodium: 288 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg