Perfect Vanilla Cheesecake – Deliciously creamy vanilla cheesecake on top of a cinnamon spiced digestive biscuit crumb crust and topped with a sour cream topping!
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.
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! 😉
More cheesecake recipes to try next!
- 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
- 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
- 1 cup sour cream 240ml
- 1/4 cup icing/powdered sugar 30g
- 1 teaspoon vanilla extract
- Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
- 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.
- Turn the oven temperature down to 150C/300F/Gas 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.
- 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.
- 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.
- 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.