If you love sweet and creamy desserts, this vanilla cheesecake recipe is for you! This delicious treat combines a crunchy graham cracker crust with an incredibly smooth, velvety cream cheese filling. Whether it’s for a special occasion or just to satisfy your cheesecake craving, our easy-to-make recipe will quickly become one of your favorite go-to’s. The result? Ultimate comfort food heaven – packed full of flavor from the fresh vanilla beans and just the right amount of sweetness. So relax and let the oven do its work – in no time at all, you’ll be enjoying a delightfully decadent slice (or two) of homemade vanilla cheesecake bliss!
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Does Vanilla Cheesecake the Same As New York Cheesecake?
Regular vanilla cheesecake uses heavy cream and sour cream to thin the batter and produce a silkier, creamier texture. On the other hand, New York cheesecake is rich and dense because there is so much cream cheese in it.
What Is the Difference BetweenA Baked and An Unbaked Cheesecake?
Baked vs. Unbaked Cheesecake
The primary distinction between the two is that a baked cheesecake contains eggs while a no-bake cheesecake does not, aside from the fact that one is baked and the other isn’t. A no-bake cheesecake, as a result, usually has a softer texture and little structure. The eggs in a baked cheesecake help it hold up a bit better while remaining creamy and moist.
What Degree of Heat Is Ideal for Baking Vanilla Cheesecake?
My vanilla cheesecake is baked for about two hours at 275 degrees or until the edges are set, but the center is still jiggly. Do not panic; it will only completely set once it has been thoroughly chilled.
How to Store:
A leftovervanilla cheesecake can be kept in the refrigerator for three to four days if it is sealed tightly. Additionally, it can be tightly wrapped and kept in the freezer for up to a month. Simply place it in the refrigerator to thaw when you’re ready to serve.
More Dessert Recipes
Vanilla Cheesecake
Ingredients
- 1½ cups graham cracker crumbs
- ¼ tsp ground cinnamon
- ⅓ cup unsalted butter melted
- 4(8-ounce) packages cream cheese softened
- ½ cup sour cream
- 1¼ cups sugar
- 2 tsp vanilla extarct
- 5 large eggs
- ½ cup sour cream
- 2 tsp sugar
Instructions
- Preheat your oven to 475 °F.
- Greasea 9-inch springform pan with cooking spray and then line its bottom with parchmentpaper.
- Wrapa large piece of foil around the bottom of pan.
- Fill a large pan with about ½-inch water and place in oven while preheating.
- For crust: in a bowl, add the graham cracker crumbs and cinnamon and mix well.
- Add butter and mix until a crumbly mixture forms.
- Place the crumb mixture into the prepared pan and, press into an even layer onto thebottom and ⅔ of the way up the sides of pan.
- Freeze the crust until set.
- For filling: in a small bowl, add the eggs and beat well.
- In a large bowl, add the remaining ingredients and with an electric mixer, mixuntil smooth and creamy.
- Add the beaten eggs and mix until just combined.
- Place the filling over crust evenly.
- Carefully place the cheesecake pan into the preheated water bath and bake for about 12minutes.
- Now,set the temperature of oven to °Fand bake for about 50-60 minutes.
- Remove the pan from oven and place onto a wire rack to cool for about 45-60 minutes.
- For topping: in a bowl, mix together the sour cream and sugar.
- Spread the sour cream over cheesecake evenly and refrigerate for at least 4 hoursbefore serving.
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