★★★★★

Perfect Vanilla Cheesecake Recipe

If you’re hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

If you're hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

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My husband celebrated his birthday a few weeks ago, and this PERFECT VANILLA CHEESECAKE recipe is how we celebrated.

Most people choose cake or ice cream…but my husband chooses either chocolate chip cookies or this cookie cake. But this year I asked him to choose something new! Something different. He asked for cheesecake.

If you’re here because you’re wondering, “OMG finally the answer how to ALWAYS bake a cheesecake with no cracks”, I hate to disappoint.

Because you guys, cheesecakes are funny things. Sometimes you do everything right, and you still get a crack, but here are some tips to HELP prevent those cracks.

How to bake the perfect cheesecake

If you're hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

STEP 1. Prepare 9-inch springform pan by spraying the inside with non stick baking spray. Set aside. Fill broiler pan with about 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 350°F.

To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom of a 9-inch springform pan. Set aside.

STEP 2. In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).

STEP 3. For the filling, beat room temperature cream cheese, granulated sugar, cornstarch, sour cream and vanilla extract and vanilla bean paste.

Slowly add cooled white chocolate mixture. Finally, add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake pan into the middle of the oven. Fill broiler pan with About 1-2 inches of water and place in BOTTOM of oven, on lowest rack.

STEP 4. Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).

Top with Cool Whip and sliced strawberries, slice and enjoy!

If you're hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

TIPS for making Cheesecake

  • Don’t over beat your cheesecake before baking it. Just stop it. You don’t need FLUFFY….your goal should be CREAMY. Start with softened cream cheese (room temperature) in the first place!
  • Water bath. While it doesn’t always PREVENT cracks, it does help add moisture to your dessert so the end result is melt in your mouth deliciousness EVERY time. And your springform pan doesn’t need to SIT IT in the water bath. I just place a broiler pan in my oven on the bottom shelf with about an inch of water. It adds the right amount of moisture to the oven while cooking.
  • Once your cheesecake is done baking (as directed below), turn off the oven, crack open the door, and allow the cheesecake to “cool” for about 45 minutes in the oven. This slow cool process cuts down on the cracking!
  • Finally, once it’s cooled and you released your cheesecake from the pan, and you notice you did everything right, yet there is still a crack. COVER IT UP. Yeah, you heard me. Top it with some whipped cream. Cool Whip. Berries. Pie Filling. Lemon Curd. COVER THE CRACK PEOPLE. LOL, nobody needs to know. Besides, cheesecake is best with whipped cream and fruit anyway!

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If you're hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

If you love today’s Perfect Vanilla Cheesecake recipe, here are a few more recipes that you may love:

 

Yield: 12 servings

Perfect Vanilla Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 30 minutes

If you're hoping to make the PERFECT VANILLA CHEESECAKE recipe, start with my basic tips and tricks! Creamy, light, and delicious!

Ingredients

FOR THE CRUST:

  • 2 cups graham cracker crumbs (about 18 full size crackers)
  • 8 Tbsp unsalted butter, melted
  • 1/4 cup granulated sugar

FOR THE FILLING:

  • 1 1/2 cup heavy whipping cream
  • 1 cup white chocolate morsels
  • 2 packages (8oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 Tbsp corn starch
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 3 large eggs

FOR THE TOPPING:

  • 8 oz Cool Whip, thawed (or homemade whipped cream)
  • 1 lb sliced strawberries

Instructions

  1. Prepare 9inch springform pan by spraying the inside with non stick baking spray. Set aside. Fill broiler pan with About 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 350°F.
  2. To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom of a 9inch springform pan. Set aside.
  3. In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
  4. For the filling, beat cream cheese, sugar, cornstarch, sour cream and vanilla extract and vanilla bean paste.
  5. Slowly add cooled white chocolate mixture. Finally, add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake pan into the middle of the oven. Fill broiler pan with About 1-2 inches of water and place in BOTTOM of oven, on lowest rack.
  6. Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
  7. Top with Cool Whip and sliced strawberries, slice and enjoy!

Notes

**You can purchase Vanilla Bean Paste on Amazon, or substitute 1 vanilla bean, scraped

recipe originally published September 26, 2017

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 1, 2019

Comments & Reviews

  1. When do you take it out of the springform pan….before putting it in the refrigerator or after its cooled there for 6-8 hours?

    1. Honestly, you could do either. I usually run a knife around the edges of the pan, then put the whole thing in the fridge (keeps it from being bumped by milk jugs and kids hands) 🙂

  2. Making this right now! My boyfriend has apparently forgotten that I’ve made him cheesecake for nearly every birthday in the 8+ years we’ve been together and asked if I could make one or if we should just buy it… Ha! This smells amazing!

  3. In the directions you say to put graham cracker on bottom of pan but in picture it shows it going up the side of the cake which way is right

  4. Do you put the water in the pan in the beginning, when you preheat the oven?  I ask because at the end of the recipe you say it again.  I don’t quite understand      TY for a response.

    1. You could do either, it really doesn’t matter 🙂 I’ll go double check what I wrote, but it truly doesn’t matter 🙂 ENJOY!

  5. This is by far the best cheesecake I have ever made ,so rich and creamy I have made it several times and this is my only go to I have also shared it with my friends who also love it THANK YOU

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