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Perfect Vanilla Cheesecake

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

Perfect Vanilla Cheesecake topped with a sour cream topping served on a white cake stand.

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

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 served on a white cake stand with a slice removed.

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! 😉

A slice of Perfect Vanilla Cheesecake with a sour cream topping served on a white plate.
Perfect Vanilla Cheesecake slice with a sour cream topping served on a white plate with a fork.

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Perfect Vanilla Cheesecake

Perfect Vanilla Cheesecake

Yield: 12 - 14 slices
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

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

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 (240g) greek yogurt

For the Sour Cream Topping

  • 1 cup (240g) 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.
  3. Leave to cool completely on a wire rack.
  4. 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.
  3. Beat in the eggs, one at a time, then mix in the vanilla and yogurt.
  4. 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.
  5. 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.
  6. 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.

For the Sour Cream Topping

  1. Mix together the sour cream, icing sugar, and vanilla.
  2. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.

Notes

Leftover cheesecake can be covered and stored in the fridge for up to 4 days.

This cheesecake freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 494Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 117mgSodium: 276mgCarbohydrates: 39gFiber: 1gSugar: 32gProtein: 8g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Jayne

Friday 21st of August 2020

I am in 'pandemic baking mode' and this was my first attempt at cheesecake - ever. The recipe is aptly named - perfect! I didn't have graham crackers so I substituted sugar cookies. It worked! This is definitely a recipe to repeat.

George

Wednesday 28th of March 2018

Great recipe. It turned out perfectly. Creamy and smooth and no cracks. The gradual cooling process helps. My compliments

Marsha

Wednesday 28th of March 2018

I'm so glad it turned out well - enjoy! :)

J

Friday 18th of August 2017

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

Marsha

Saturday 19th of August 2017

That would equal 4 x 8oz packages.

Jill

Monday 31st of July 2017

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

Marsha

Monday 31st of July 2017

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

Amanda {Striped Sptaula}

Sunday 24th of July 2016

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

Marsha

Monday 25th of July 2016

Thanks, Amanda!

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