Vanilla Cheesecake Homemade | Classic Baked Cheesecake

Vanilla Cheesecake Homemade is the epitome of dessert perfection, with its silky smooth cream cheese filling and subtle hint of tanginess. Its origins can be traced back to ancient Greece, but the modern version we know and love today has evolved into an insanely creamy, rich, and decadent treat.

Vanilla Cheesecake Recipe

This classic cheesecake with its delectable buttery crust and a velvety-smooth and rich creamy filling, is perfect for special occasions or a sweet indulgence. I’ve not had a yummier cheesecake!

Cream Cheesecake is downright heavenly and everyone will love this tangy and flavourful dessert. No one would believe it’s made from scratch!

What is Cheesecake?

Cheesecake is a delectable dessert with a creamy, custard-like filling made primarily from cream cheese, sugar, and eggs. This filling sits atop a crumbly crust, typically made from crushed biscuits like graham crackers. Cheesecakes can be baked or no-bake, and their versatility makes them a favorite worldwide.

Health Benefits of Cream Cheese:

Cream cheese is rich in vitamin A, provides antioxidants, is low in lactose, and may offer probiotic benefits.

Vanilla Cheesecake Recipe:

Baked Vanilla Cheesecake is the creamiest, dreamiest cheesecake ever! With its rich, creamy texture and perfectly balanced flavour, this classic baked cheesecake is just divine.

Whether you’re hosting a dinner party or simply indulging your sweet tooth, this classic baked vanilla cheesecake recipe is sure to impress

Baking a cheesecake in a water bath is a foolproof method to ensure even cooking and a smooth, crack-free surface.

Preparing the Cheesecake Crust:

To make Classic Baked Vanilla Cheesecake, firstly preheat the oven to 325°F (163°C).
Next grease a 9-inch springform pan with baking spray.
Take the crackers or any biscuits in a blender.

Process them until crumbly.

In a medium bowl, mix together the biscuit crumbs and sugar. Add the melted butter.

Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a measuring cup to create an even layer.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from the water bath seeping in.

Making the Cheesecake Filling:

Reduce the oven temperature to 300°F (148°C).
In a large mixing bowl, beat the softened cream cheese, sugar and flour.

Combine until smooth on low speed.

Add the vanilla extract and sour cream (or Greek yogurt).

Mix well on low speed.

Add the eggs, one at a time, beating on low speed after each addition until just combined.

Be careful not to overmix.

The cheesecake filling is now ready.

Baking the Cheesecake:

Pour the filling over the cooled crust in the springform pan.

Give the cake pan a little shake to distribute the batter evenly.

Place the springform pan in a larger pan and fill the pan with hot water until it reaches halfway up the sides of the springform pan (water bath method).

Bake for 1 hour 15 minutes, or until the centre is almost set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door closed.
Open the oven door slightly, and let the cheesecake continue to cool in the oven for 30 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.

Then cover the pan with clingwrap and refrigerate for at least 5-6 hours, preferably overnight.

Before serving, remove the cheesecake from the refrigerator.

Loosen the cheesecake with a knife.

Release the springform pan and transfer the cheesecake onto a serving plate.

Add any desired toppings such as fresh berries, whipped cream, fruit compote, or chocolate ganache.

Baked vanilla cheesecake is ready!

Slice and enjoy Vanilla Cheesecake!

If you are looking for more baked dessert recipes, then do try out Apple Pie Recipe

Serving Suggestions for Vanilla Cheesecake

Classic Style: Enjoy it plain for a luxuriously rich and creamy treat.
Berry Bliss: Top with fresh strawberries, blueberries, or raspberries for a fruity twist.
Decadent Drizzle: Add a drizzle of caramel, chocolate sauce, or honey for extra indulgence.
Festive Flair: Sprinkle crushed nuts, grated chocolate, or edible flowers for a decorative touch.

Variations for Vanilla Cheesecake

Chocolate Swirl Cheesecake: Add melted chocolate to half the batter and swirl it in.
Lemon Cheesecake: Add 2 tablespoons of fresh lemon juice and zest for a refreshing tangy flavor.
Pumpkin Spice Cheesecake: Blend in 1 cup of pumpkin puree and warm spices like cinnamon and nutmeg.
Oreo Cheesecake: Mix crushed Oreos into the filling and use them for the crust.

Tips for Perfect Vanilla Cheesecake

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
Avoid Overmixing: Overmixing introduces air, causing cracks.
Water Bath: Place the springform pan in a water bath to prevent cracks and ensure even baking.
Chilling is Key: Refrigerate the cheesecake for the recommended time for the best texture.
Clean Cuts: Use a sharp knife dipped in warm water to slice neatly.

Classic Baked Cheesecake Recipe details below:

Vanilla Cheesecake Baked

Classic Cheesecake is a dessert worth indulging in. Cream cheese delicately blended with sour cream (or Greek yogurt), infused with vanilla and layered on a soft, buttery biscuit base… this seemingly fancy dessert is pure perfection! And oh, so easy to make. Enjoy every bite of this delightful treat with your loved ones.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 25

Setting Time: 6

Total Time 7 45

Servings 12

Calories 446kcal

Author Shil

Ingredients

Cheesecake Crust:

2 ¼ cups (302g) graham cracker or any biscuit crumbs
½ cup salted butter melted
3 tbsp. sugar

Cheesecake Filling:

3 cups (24 ounces) cream cheese, room temperature
1 cup sugar
3 tbsp. all-purpose flour
1 cup sour cream or Greek yogurt
1 ½ tbsp. vanilla extract
4 large eggs room temperature

Instructions

For this Baked Vanilla Cheesecake Recipe, preheat the oven to 325°F (163°C).
Place the biscuits in a blender and process until crushed.
Then, in a medium bowl, mix the biscuit crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Now, reduce oven temperature to 300°F (148°C).
In a large mixing bowl, beat the cream cheese, sugar and flour on low speed until well combined.
Mix in the sour cream (or Greek Yogurt) and vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Scrape down the sides of the mixing bowl to ensure the mixture is smooth and well blended
Pour the cream cheese filling over the cooled crust in the springform pan.
Cover the outsides of the springform pan with aluminum foil so that water from the water bath does not get in.
Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 1 hour 15 minutes, or until the centre is almost set but still slightly jiggly.
Turn off the oven, and let the cheesecake cool in the oven with the door closed for 30 minutes.
Open the door of the oven slightly for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature. Then refrigerate for at least 5-6 hours or overnight.
Carefully run a knife around the edge of the springform pan before releasing the sides.
Transfer the baked cheesecake onto a serving plate.
Slice the cheesecake and serve as is, or with your favourite toppings such as fresh berries, fruit compote, or chocolate sauce.
Enjoy every creamy, delicious bite of this Classic Baked Vanilla Cheesecake