This recipe also appears in the Frugal Gastronomy “Summer of Love” Cookbook, in print alongside 19 more.
Very Vanilla Cheesecake
A rich, creamy vanilla cheesecake with a graham cracker crust, baked in a water bath for a smooth, crack-free finish.
Equipment
- 10-inch springform pan
- Hand mixer or stand mixer
- Large roasting pan (for water bath)
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs or nilla wafer crumbs
- Pinch salt
- Pinch cinnamon
- 3 tablespoons sugar
- 1 teaspoon vanilla powder
- 1/3 cup unsalted butter
Filling:
- 4 blocks cream cheese 8 oz each
- 1 cup vanilla sugar or caster sugar
- 3/4 cup sour cream or plain yogurt
- 4 large eggs
- 1 egg yolk
- 1 tablespoon vanilla paste
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs or nilla wafer crumbs, pinch of salt, pinch of cinnamon, sugar, vanilla powder, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 10 inch springform pan. Use the back of a spoon or a measuring cup to smooth it out.
- Bake the crust for 10 minutes.
- Remove from the oven, let it cool while you prepare the filling. Set the oven temperature at 350.
Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
- Add salt, sugar and vanilla paste and extract. Mix until well combined.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Add sour cream, and flour. Mix on low speed until smooth and well combined.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
- Bake in the preheated oven for about 20 minutes then reduce temperature to 325 and bake 40 minutes, or until the center is almost set. It should still jiggle slightly when gently shaken.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
- Let the cheesecake cool completely at room temperature.
- Refrigerate for at least 3 hours, preferably overnight, before removing the springform pan and serving.
Optional:
- Top with fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce before serving.
