Perfect Vanilla Cheesecake
This Vanilla Cheesecake is a classic dessert that’s ideal for the cheesecake lovers in your life. Become a pro with my well-tested recipe and tips!! Jazzed up with berries or fudge sauce or simply enjoyed plain, it’s certain to wow everyone who gets a taste!
A simple Vanilla Cheesecake Recipe can be transformed into more complex desserts! Add an Oreo crust, plus chunks of Oreo cookies to the batter for an Oreo cheesecake. Or a layer of ganache, then some Twix bars, and a drizzle of caramel for a Twix Cheesecake!
Why You Must Make
It was Katie’s birthday and she was having a group of friends over to help her celebrate. A vanilla cheesecake was her request for the evening. Using a basic recipe with a few twists, like the addition of corn starch and a two-stage method of adding the cream cheese, truly makes the best cheesecake!
- Vanilla is one of those flavors that is universally loved.
- A slice of vanilla cheesecake is just waiting for some garnishes to jazz it up! Berries for a fruit lover, fudge sauce and whipped cream for a chocolate lover, caramel sauce for a caramel fan!
- This basic cheesecake can be used as a base for all sorts of indulgent specialty cheesecakes.
Ingredient Note
- Pantry Staples – Sugar, Butter (melted)
- Graham Cracker Crumbs – You can buy boxes of crumbs or make your own by using your food processor.
- Cream Cheese – Have at room temperature for easy, smooth incorporation. Take the cream cheese out of the box and let rest at room temperature for 1+ hour to take the chill off.
- Cornstarch – It helps to stabilize the cheesecake batter and prevent cracks.
- Vanilla Extract – Always ensure the label reads real vanilla extract, not artificially flavored. I use the Nielssen-Massy brand.
- Eggs – This recipe calls for extra large eggs instead of large. Have them at room temperature for easy incorporation.
- Heavy Whipping Cream – Adds more fat to the batter, making it richer and creamier.
Expert Tips
I’ve made loads of cheesecakes using numerous recipes, but there are a few basic rules for making the best cheesecake recipe.
- First, get your cream cheese and eggs out of the refrigerator well ahead of mixing time. Two hours if possible as you want these ingredients at room temperature for the best results. I prefer to use Philadelphia brand cream cheese as it gives consistently delicious results.
- If needed place your eggs in a bowl of hot water (not boiling as you don’t want to cook the eggs) to speed up the process.
- PRO-Tip: Use the paddle attachment on your stand mixer to make this perfect vanilla cheesecake and any other cheesecake recipe you make. This will keep the batter smooth and dense, without beating in any excess air.
- PRO-Tip: When you add the eggs, beat in one at a time, and only beat until combined.
- Bake your cheesecake in a water bath or bain-marie, to stabilize the oven temperature to minimize the chance of cracks developing across the top.
- A bain-marie is simply a French term for placing your pan into a larger pan filled with about an inch of very hot water, then placing it in the oven to bake.
- Make sure you wrap your springform pan with heavy-duty foil before adding it to the bain-marie to prevent any water from seeping into the pan and softening the crust.
- PRO-Tip: If you’re new to baking cheesecakes, the internal temperature should be 150 degrees when it’s fully baked. Use an instant-read thermometer to check.
Recipe Tips
- PRO-Tip: Have your eggs and cream cheese at room temperature for easy blending and the smoothest batter.
- PRO-Tip: Cheesecakes taste best when chilled overnight.
- PRO-Tip: Bring your cheesecake out of the refrigerator at least an hour before serving to take the chill off. It will have a much creamier texture when it’s not ice cold.
- Cut your cheesecake with a hot dry knife for the cleanest slices. I run the knife under very hot water, then dry it off with a clean dishtowel.
- Offer toppings like sliced, sweetened strawberries, fresh raspberries, fresh blueberries with lemon curd, whipped cream, fudge, or chocolate sauce. You can even make your own Fresh Strawberry Sauce! But this cheesecake is delicious even without toppings.
- If you want to make a vanilla bean cheesecake, just substitute (affiliate links) vanilla bean paste for the vanilla extract. The specks of vanilla bean are the sure sign of a vanilla-flavored dessert. And always use pure vanilla extract, not imitation for the tastiest results.
Frequently Asked Questions
A cheesecake is ready to eat after it is fully chilled which will take a few hours. But it will actually taste better if it is chilled overnight. So plan ahead and bake your cheesecake the day before you plan to serve it.
Keep your cheesecake covered with plastic wrap and refrigerated for up to 3 days. It can also be frozen, once it’s completely cooled, for up to 3 months. I prefer to freeze it in the springform pan, cover it with a layer of plastic wrap, then a layer of foil.
Defrost your cheesecake overnight in the refrigerator. Beware of any condensation that can develop on the plastic wrap so that it doesn’t drip onto the top of your cheesecake.
You May Also Like
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- Plus, all my Best Cheesecake Recipes
Perfect Vanilla Cheesecake
Lush and creamy, this vanilla cheesecake is irresistible!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons melted butter
Cheesecake:
- Four 8-ounce packages cream cheese, at room temperature
- 1 ⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 2 extra-large eggs (note these are not large eggs)
- ¾ cup heavy whipping cream
Instructions
- Preheat the oven to 350°.
- To make the crust, combine all ingredients and press into a 9-inch springform pan.
- Bake for 8 minutes. Let cool.
- In your mixer fit with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Mix in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating just until combined.
- Beat in the cream just until completely blended.
- Wrap the exterior of the pan in aluminum foil to help prevent any water from seeping inside.
- Spoon the batter over the crust and smooth the top with an offset spatula.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
- Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake is too jiggly, cook for another 10 minutes.
- Remove the cheesecake from the water bath, transfer it to a wire rack, and let cool in the pan for 2 hours. Chill until cold.
- Remove the ring of the springform pan and transfer the cheesecake to a serving plate if desired.
- Serve slices plain or with sweetened, sliced strawberries, chocolate or fudge sauce, or a dollop of whipped cream mixed with lemon curd.
Notes
Having your eggs and cream cheese at room temperature will help make a creamier cheesecake.
Recommended Products
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 426Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 277mgCarbohydrates: 36gFiber: 0gSugar: 27gProtein: 5g
23 Comments on “Perfect Vanilla Cheesecake”
Hello! Could I use this recipe and use two 4in pans instead? Would the baking times vary?
Hi, Miami,
Using the cake pan converter on this site, https://www.omnicalculator.com/food/cake-pans (https://www.omnicalculator.com/food/cake-pans), the batter will be enough for 5 4-inch pans. I’d recommend making half a batch and maybe baking any extra batter in another pan if needed. Yes, they will take less time to bake. Just bake until the centers are almost set completely or the internal temperature is 150 degrees. Hope that helps!
So perfectly creamy, this is a cheesecake dream!
This cheesecake looks perfect. I love the tips that you have in your post. Cheesecake is one of my favorite desserts to eat and bake.
Cheesecake, my love. I can certainly live without any cakes for a long time, but a cheesecake is something I cannot resist. We still try to restrict ourselves, so I’ve only made it 3 times this year. I normally prefer rich and decadent flavors, but sometimes there’s nothing better than old good classic. Delicious!
Cheesecake is my FAVORITE! This one does look perfect!
This cheesecake really is irresistible! Very creamy and delicious!
This cheesecake looks beautiful. I can’t wait to make it for my family.
Oh yes, that cheesecake is perfect! I have got to bake one real soon.
This looks so perfect. Who doesn’t love cheesecake?
Happens to be my favorite dessert ever!
This looks heavenly! Yum!
So perfect! I love this classic recipe!
So creamy, dense, and heavenly in every way I love. Really amazing cheesecake!
This looks perfect and delicious Lizzy! hugs!
Lovin’ fall and I’m ready for some cheesecake:@)
Sometimes it is the simples of recipes.. And this vanilla cheesecake is such a great example of a simple recipe made perfectly.
PS: your photos are stunning. 🙂
So smooth and no crack at all…such a perfect cheesecake!
This is the cheesecake recipe everyone needs!
I could go 4 a slice right now, Liz! Looks delish, def my go to cheesecake recipe!
Hi Liz, Everyone needs an amazing go to vanilla cheesecake! Great tip on when to get everything out of the fridge — I always, always get in wrong and am zapping something in the microwave. Excited to try this!
Wow Liz – this IS the most perfect cheesecake I’ve ever seen! I also love the variety of toppings – everyone would be thrilled. Sharing and pinning 🙂
Cheesecake is my FAVORITE! And this one looks completely perfect. Is it wrong that I want a slice for breakfast?