Cheesecakes

Perfect Vanilla Cheesecake

Perfect Vanilla CheesecakeΒ – 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! πŸ˜‰

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

Enjoy!

Perfect Vanilla Cheesecake | Marsha's Baking Addiction
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Perfect Vanilla Cheesecake

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

Ingredients

For the Crust

  • 2 and 1/2 cups digestive biscuit/graham cracker crumbs 250g
  • 1/4 cup caster/granulated sugar 50g
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsalted butter 75g, melted

For the Cheesecake

  • 4 cups cream cheese 900g, softened
  • 1 cup caster/granulated sugar 200g
  • 2 tablespoons plain/all-purpose flour
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup greek yogurt 240ml

For the Sour Cream Topping

  • 1 cup sour cream 240ml
  • 1/4 cup icing/powdered sugar 30g
  • 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.

For the Cheesecake

  1. Turn the oven temperature down to 150C/300F/Gas 2.
  2. 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.
  3. 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.
  4. 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.

For the Sour Cream Topping

  1. 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.

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

Perfect Vanilla Cheesecake | Marsha's Baking Addiction

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28 Comments

  • Reply
    Puja Darshan
    July 18, 2016 at 10:07 am

    Your Perfect Vanilla Cheesecake are just gorgeous and so yummy! And so simple to make! Another great recipe, Marsha! Pinned!

  • Reply
    Linda @ Today She Loves
    July 18, 2016 at 1:07 pm

    So fluffy and such a soft texture! Looking forward to your other cheesecake recipes like chocolate mousse. πŸ˜‰

    • Reply
      Marsha
      July 18, 2016 at 8:49 pm

      Thanks, Linda! πŸ™‚

  • Reply
    Natalie | Natalie's Food & Health
    July 18, 2016 at 1:31 pm

    Your perfect vanilla cheesecake is … just… perfect <3 Looks heavenly. Love it! Sharing! Have a great week Marsha πŸ˜‰

    • Reply
      Marsha
      July 18, 2016 at 8:48 pm

      Thanks, Natalie! πŸ™‚

  • Reply
    Cheyanne @ No Spoon Necessary
    July 18, 2016 at 2:53 pm

    Oh wow, this cheesecake looks amazing, Marsha! LOVE that cinnamon spiced biscuit crumb crust and I’ll take extra of that sour cream topping! HEAVEN! Cheers!

    • Reply
      Marsha
      July 18, 2016 at 8:48 pm

      Thanks, Cheyanne!

  • Reply
    Demeter | Beaming Baker
    July 18, 2016 at 4:24 pm

    “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! πŸ˜‰ 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! πŸ™‚

    • Reply
      Marsha
      July 18, 2016 at 8:48 pm

      Thanks so much, Demeter! πŸ™‚

  • Reply
    Olivia @ Olivia's Cuisine
    July 18, 2016 at 6:38 pm

    Gorgeous and delicious. Your work is always stunning, Marsha! ❀️

    • Reply
      Marsha
      July 18, 2016 at 8:47 pm

      Thanks, Olivia! πŸ™‚

  • Reply
    Shadi Hasanzadenemati
    July 20, 2016 at 1:19 pm

    Marsha i love this! I love how smooth and silky this cheesecake is and your recipe looks so simple and easy! And the tips about preventing cracks…Yes I do need those tips πŸ˜€

    • Reply
      Marsha
      July 21, 2016 at 2:00 pm

      Thanks, Shadi! πŸ™‚

  • Reply
    Liz @ Ready to Yumble
    July 20, 2016 at 8:02 pm

    I am a cheesecake FIEND and this looks fabulous! I’ve never seen a sour cream topping like that before, and now I’m dying to try it!

  • Reply
    Miranda
    July 21, 2016 at 5:23 pm

    I LOVE cheesecakes! This sounds fabulous!

    • Reply
      Marsha
      July 22, 2016 at 9:41 am

      Thanks, Miranda!

  • Reply
    Anu - My Ginger Garlic Kitchen
    July 21, 2016 at 7:04 pm

    What a stunning looking and delicious vanilla cheesecake, Marsha. Loving it.

  • Reply
    Shelby @ Go Eat and Repeat
    July 22, 2016 at 9:41 pm

    This cheesecake looks lovely Marsha! I definitely need to try your version!

    • Reply
      Marsha
      July 23, 2016 at 8:58 am

      Thanks, Shelby!

  • Reply
    Amanda {Striped Sptaula}
    July 24, 2016 at 9:43 pm

    What a gorgeous cheesecake! I love that you use Greek yogurt in it, and the sour cream topping sounds divine!

    • Reply
      Marsha
      July 25, 2016 at 5:52 pm

      Thanks, Amanda!

  • Reply
    Jill
    July 31, 2017 at 4:58 pm

    Hi, how does this freeze? We have a busy season coming up and i like to have desserts ready to pull out of the freezer.
    Thanks,
    Jill
    Whitetail Dreams Outfitting

    • Reply
      Marsha
      July 31, 2017 at 5:05 pm

      This cheesecake freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before topping and serving πŸ™‚ Enjoy!

  • Reply
    J
    August 18, 2017 at 8:41 pm

    4 cups of cream cheese equals how many pkgs., please.

    • Reply
      Marsha
      August 19, 2017 at 12:08 am

      That would equal 4 x 8oz packages.

    Leave a Reply

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