Perfect Creamy Vanilla Cheesecake Recipe

Everyone needs a go-to cheesecake recipe and this is mine! My Perfect Vanilla Cheesecake Recipe is so silky smooth with a creamy filling over a classic graham cracker crust. It makes a modest cheesecake from just 2 packages of cream cheese to feed a small crowd. Cheesecake is very rich so I think most people enjoy it in small slices. Best part? No water bath required!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this cheesecake is simple to prepare with only a few ingredients. There's also no fancy tricks required to make it smooth and without cracks.

• No water bath cheesecake - this cheesecake stays nice and smooth without cracking even without using a water bath! Continue reading below to see the *not so secret* ingredient that makes this cheesecake so perfectly smooth on top even without a water bath!

• EXTRA creamy texture - the filling is super creamy and silky. It is the best cheesecake you will ever taste!

• Vanilla cheesecake -the simplicity of pure vanilla shines and it tastes so classic. It pairs with anything, and I suggest you dress it up with fresh fruit or berry compote.

INGREDIENTS

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.

• Sour cream - full fat sour cream adds creamy, tangy dairy notes to this cheesecake and also lightens it up since it has a lower fat content than cheese. If you can't get sour cream where you live then you can substitute with full fat yogurt.

• Pure vanilla extract - vanilla is the main flavour aside from the tangy sweet cheese taste, so use high quality vanilla. I prefer this Madagascar Bourbon Vanilla extract.

• Granulated sugar - simple fine white granulated sugar keeps the flavour clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.

• Eggs - two whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!

• Water - yes, water! A bit of water in the batter will ensure that the filling stays silky and smooth to replace the water loss during baking. This (along with a gentle baking temperature) is what eliminates the need for a water bath.

STEP BY STEP INSTRUCTIONS

This recipe is super simple. I recommend using an electric hand mixer for best results.

• STEP 1). Make the crust. Stir together graham crumbs, melted butter and sugar in a medium bowl until well combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan, then prick several times with a fork. Bake for 10-12 minutes until lightly golden and feels dry.

• STEP 2). Lower the oven. Reduce oven temperature to 300°F.

• STEP 3). Make the filling. Beat cream cheese in a large bowl on medium speed until smooth. Gradually add sugar and beat for about 30 seconds until smooth and creamy. Gradually beat in water and let mixture stand for 5 minutes (this allows the sugar to dissolve into the moisture from the cheese).

• STEP 4). Mix in eggs. Add one egg and beat on medium speed until well blended. Scrape down the sides and bottom of the bowl, add the other egg and beat until incorporated. Add sour cream and vanilla extract and beat just until blended.

• STEP 5). Bake. Pour the batter onto the pre-baked crust and spread it out evenly. Pop any air bubbles that you see rising to the surface. Place cheesecake in the oven. Fill a ramekin with boiling water and place it on the rack next to the cheesecake. Bake for 25 minutes. Turn the oven off and leave it in for another 15 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.

• STEP 6). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.

EXPERT TIPS FOR PERFECT VANILLA CHEESECAKE RECIPE

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.

• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.

• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.

• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

• Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles just slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still wet then set the timer for another 2 minutes and keep checking.

• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.

• Chill for at least 2 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 2 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

RECIPE FAQ

How to know when cheesecake is baked?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

What is a substitute for sour cream in the perfect vanilla cheesecake recipe?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

How do I store vanilla cheesecake?

This cheesecake should be stored in the refrigerator in an airtight container.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I serve vanilla cheesecake?

This cheesecake is lovely served with fresh berries or stewed berries. I also love serving it with my Small Batch Creamy Lemon Curd.

If you love cheesecake, check out these recipes!

Perfect Vanilla Cheesecake Recipe

Christina Marsigliese

Perfectly smooth and silky vanilla cheesecake! It's so easy to make with a simple classic graham crust and creamy filling without using a water bath.

5 from 13 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings 8 slices

Ingredients

  

For the crust:

• 1 ⅓ cups 170g graham cracker crumbs
• 4 tablespoon 56g unsalted butter, melted
• 2 tablespoon 30g packed light brown sugar

For the filling:

• 2x 250g blocks (500g) cream cheese at room temperature
• ⅔ cup 135g granulated sugar
• 2 tablespoon 30ml water
• 2 large eggs at room temperature
• ⅓ cup 80ml full fat sour cream
• 1 teaspoon 5ml pure vanilla extract

Instructions

 

• Preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with a round of parchment paper.
• For the crust, stir together graham crumbs, melted butter and sugar in a medium bowl until well combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan, then prick several times with a fork. Bake for 10-12 minutes until lightly golden and feels dry.
• Reduce oven temperature to 300°F.
• To make the filling, beat cream cheese in a large bowl on medium speed until smooth. Gradually add sugar and beat for about 30 seconds until smooth and creamy. Gradually beat in water and let mixture stand for 5 minutes (this allows the sugar to dissolve into the moisture from the cheese).
• Add one egg and beat on medium speed until well blended. Scrape down the sides and bottom of the bowl, add the other egg and beat until incorporated. Add sour cream and vanilla extract and beat just until blended.
• Pour the batter onto the pre-baked crust and spread it out evenly. Pop any air bubbles that you see rising to the surface. Place cheesecake in the oven. Fill a ramekin with boiling water and place it on the rack next to the cheesecake. Bake for 25 minutes. Turn the oven off and leave it in for another 15 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.
• Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.