Perfect Vanilla Cheesecake – Deliciously creamy vanilla cheesecake on top of a cinnamon spiced digestive biscuit crumb crust and topped with a sour cream topping!

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Perfect Vanilla Cheesecake | Marsha's Baking Addiction

This is my third attempt at making a full-sized cheesecake, and I’m happy to say I’ve found my favourite recipe for a scrumptiously perfect vanilla cheesecake. After hours standing in the kitchen, baking away, I can finally say I bring you my recipe for the most perfect cheesecake you’ll ever make!

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

I’m not surprised others find cheesecakes so daunting to make. Baking away in the kitchen for hours only to find your cheesecake has sunk, browned too much, or has a huge crack in the centre. Ugh! The cracked cheesecake is the most common.

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

There are a few ways to help prevent your cheesecake from cracking. You can either bake it in a water bath (placing the cheesecake pan in a larger pan filled with hot water) which I have done here, or you can bake the cheesecake at a really low temperature. Both helps, but sometimes you cannot prevent that one crack from forming. When all fails, slap on a good layer of sour cream topping, or fruit! 😉

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

Enjoy!

Yield: One 9-inch cheesecake

Perfect Vanilla Cheesecake

25 minPrep Time

1 hr, 10 Cook Time

1 hr, 35 Total Time

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Ingredients

    For the Crust
  • 2 and 1/2 cups (250g) digestive biscuit/graham cracker crumbs
  • 1/4 cup (50g) caster/granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup (75g) unsalted butter, melted
  • For the Cheesecake
  • 4 cups (900g) cream cheese, softened
  • 1 cup (200g) caster/granulated sugar
  • 2 tablespoons plain/all-purpose flour
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) greek yogurt
  • For the Sour Cream Topping
  • 1 cup (240ml) sour cream
  • 1/4 cup (30g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    For the Crust
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
  2. Mix together the biscuit crumbs, sugar, cinnamon, and melted butter. Press the crumb mixture into the prepared pan, and bake for 8 - 10 minutes. Leave to cool completely on a wire rack. Cover the outsides of the pan with aluminum foil to prepare it for a water bath.
  3. For the Cheesecake
  4. Turn the oven temperature down to 150C/300F/Gas 2.
  5. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour until smooth and combined. Beat in the eggs, one at a time, then mix in the vanilla and yogurt.
  6. Pour the batter onto the cooled crust, then place the pan into a large roasting pan. Pour enough boiling hot water into the roasting pan to come 1-inch up the side of the cheesecake pan. Bake for about 1 hour or until the sides are set but the centre is still a little wobbly. Turn the oven off and leave the cheesecake inside for 15 minutes without opening the door. Open the door slightly and and leave the cheesecake for a further 30 minutes.
  7. Remove from the oven and leave for 15 minutes before removing from the water bath and allowing to cool completely on a wire rack, then chill in the fridge for at least 6 - 8 hours before slicing and serving.
  8. For the Sour Cream Topping
  9. Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.
6.8
http://marshasbakingaddiction.com/perfect-vanilla-cheesecake/

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

24 Comments

24 comments on “Perfect Vanilla Cheesecake”

  1. “When all fails, slap on a good layer of sour cream topping, or fruit!” Right?? Lol. Well, if you say it’s okay, then it’s okay! 😉 Marsha, as always, I’m simply astounded by how beautiful your desserts and photos are. Simply beautiful. And inspiring. <3 It's crazy that it only took you three tries to get it this perfect–but what can I say? You're a magician in the kitchen, my friend! Hope you have an awesome week. Pinning! 🙂

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