Cheesecake Recipe

Yield: 12 servings

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Additional Time 6 hours

Total Time 7 hours 40 minutes

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Make the perfect cheesecake with this vanilla cheesecake recipe! This step-by-step tutorial has all of our tips and tricks for making the best ever cheesecake. Simple, creamy, and delicious!

Ingredients

FOR THE CRUST:

2 cups graham cracker crumbs (about 18 full size crackers)
8 Tablespoons unsalted butter, melted
¼ cup granulated sugar

FOR THE FILLING:

4 packages (8 ounce each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste (optional)
4 large eggs, room temperature

FOR THE TOPPING:

8 ounce Cool Whip, thawed (or homemade whipped cream)
1 pound sliced strawberries

Instructions

Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. 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 325°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 and slightly up the sides of a 9-inch springform pan. Set aside.
For the filling, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
Slowly 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.
Bake 70 minutes in a 325 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan. Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6-8 hours (or overnight).
Remove springform pan gently. Top with Cool Whip and sliced strawberries, slice and enjoy!

Notes

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 15 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. It happens.

You can purchase Vanilla Bean Paste on Amazon, or substitute 1 vanilla bean, scraped. If vanilla beans are too expensive you can skip them completly.

See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 383Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 161mgCarbohydrates: 40gFiber: 1gSugar: 31gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.