This Perfect 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 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!
Perfect Vanilla Cheesecake
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. A basic recipe with a few twists, like the addition of corn starch and a two stage method of adding the cream cheese, it truly is the best cheesecake!
Vanilla is one of those flavors that is universally loved. And a slice of vanilla cheesecake is just waiting for some garnishes to jazz it up! I’ve used a vanilla cheesecake in the Twix cheesecake I mentioned above as well as this luscious Boston Cream Pie Cheesecake. I’m dying to try this Butterfinger Cheesecake as well as this Key Lime Icebox Cheesecake!
How Do You Make the Perfect Cheesecake?
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 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.
How to Slice and Serve Your Perfect Cheesecake
- Cheesecakes taste best when chilled overnight.
- Cut your cheesecake with a hot dry knife for the cleanest slices. I run the knife through very hot water, then dry off with a clean dishtowel.
- Offer toppings like sliced, sweetened strawberries, fresh raspberries, fresh blueberries with lemon curd, whipped cream, fudge or chocolate sauce. But this cheesecake is delicious even without toppings.
- If you want to make a vanilla bean cheesecake, just substitute 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.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
- 1 1 /2 c. graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons melted butter
- Four 8-ounce packages cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 2 extra-large eggs (note these are not large eggs)
- ¾ cup heavy whipping cream
- Combine all ingredients and press into a 9-inch springform pan.
- Bake at 350 degrees 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.
- Spoon the batter over the crust and smooth the top with an offset spatula. Wrap the sides of the pan in aluminum foil.
- 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 to a wire rack, and let cool for 2 hours. Chill until cold.
- Serve plain or with sweetened, sliced strawberries, chocolate or fudge sauce or a dollop of whipped cream and some lemon curd.
Serving Size:1 slice
Amount Per Serving: Calories: 426Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 277mgCarbohydrates: 36gFiber: 0gSugar: 27gProtein: 5g