Hey everyone, I want to introduce you to a dessert classic—Vanilla Cheesecake! 
This rich and creamy cheesecake is perfect for any occasion and super easy to make. Let’s dive into this delicious recipe!
Ingredients:
193×128
48.4 kB
For the Crust:
This rich and creamy cheesecake is perfect for any occasion and super easy to make. Let’s dive into this delicious recipe!Ingredients:
193×128
48.4 kB
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz each) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- Fresh fruit or fruit sauce
- Whipped cream
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add sugar and vanilla extract, beating until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until smooth and well blended.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the springform pan (this helps prevent cracking).
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill:
- Turn off the oven and let the cheesecake cool with the oven door slightly ajar for about 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Serve:
- Top with fresh fruit, fruit sauce, or whipped cream if desired before serving.
