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.

A long image of Perfect Vanilla Cheesecake with text overlay.

More cheesecake recipes to try next!


5 from 2 votes
Perfect Vanilla Cheesecake
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Yields: 12 - 14 slices
Calories: 578 kcal
Deliciously creamy vanilla cheesecake on top of a cinnamon spiced digestive biscuit crumb crust and topped with a sour cream topping!
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
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.

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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Puja Darshan
    18th July 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
    18th July 2016 at 1:07 pm

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

    • Reply
      18th July 2016 at 8:49 pm

      Thanks, Linda! 🙂

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

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

    • Reply
      18th July 2016 at 8:48 pm

      Thanks, Natalie! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    18th July 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
      18th July 2016 at 8:48 pm

      Thanks, Cheyanne!

  • Reply
    Demeter | Beaming Baker
    18th July 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! 😉 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! 🙂

    • Reply
      18th July 2016 at 8:48 pm

      Thanks so much, Demeter! 🙂

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

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

    • Reply
      18th July 2016 at 8:47 pm

      Thanks, Olivia! 🙂

  • Reply
    Shadi Hasanzadenemati
    20th July 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 😀

    • Reply
      21st July 2016 at 2:00 pm

      Thanks, Shadi! 🙂

  • Reply
    Liz @ Ready to Yumble
    20th July 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
    21st July 2016 at 5:23 pm

    I LOVE cheesecakes! This sounds fabulous!

    • Reply
      22nd July 2016 at 9:41 am

      Thanks, Miranda!

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

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

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

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

  • Reply
    Amanda {Striped Sptaula}
    24th July 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
    31st July 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.
    Whitetail Dreams Outfitting

    • Reply
      31st July 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 🙂 Enjoy!

  • Reply
    18th August 2017 at 8:41 pm

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

    • Reply
      19th August 2017 at 12:08 am

      That would equal 4 x 8oz packages.

  • Reply
    28th March 2018 at 1:47 am

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

    • Reply
      28th March 2018 at 10:14 am

      I’m so glad it turned out well – enjoy! 🙂

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