The Ultimate Vanilla Cheesecake Recipe
Indulge in the ultimate vanilla cheesecake with this delicious recipe! Creamy, rich, and oh-so-satisfying, this dessert is perfect for any occasion.
For the full recipe and step by step photos visit the blog: https://www.bostongirlbakes.com/vanil...
Recipe Here:
Ingredients
For the crust:
1 1/2 cups (180 g) graham crackers about 12 crackers
6 Tablespoons (85 g) unsalted butter melted
1/4 cup (57 g) packed light brown sugar
For the cheesecake filling:
2 pounds four 8-ounce blocks cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
2/3 cup (151 g) sour cream
2/3 cup (151 g) heavy cream
Instructions
Make the crust
Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make the graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and brown sugar 1 1/2 cups (180 g) graham crackers 6 Tablespoons (85 g) unsalted butter 1/4 cup (57 g) packed light brown sugar .
Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 2 pounds four 8-ounce blocks cream cheese softened to room temperature 1 ½ cups (300 g) granulated white sugar
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs room temperature 2/3 cup (151 g) sour cream 2/3 cup (151 g) heavy cream
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Spoon cherry topping over the top of the cheesecake. Cut into slices and serve.
Notes
Storage: Transfer the cheesecake to an airtight container and place it in the fridge. It can last up to 5 days.
Freezing: I like to freeze the cheesecake or cheesecake slices first uncovered then once frozen solid I wrap up. Wrap the whole cheesecake with plastic wrap and heavy-duty aluminum foil. Transfer to an airtight container or freezer bag. You can also freeze individual slices of cheesecake with strawberry sauce. Wrap the slice of cheesecake and place it inside an airtight container. Place in the freezer. To thaw, transfer frozen cheesecake to the fridge overnight. This cheesecake will keep frozen for up to 3 months.
Cream Cheese – I always use full-fat cream cheese for my cheesecake batter. It gives a better, creamy, and silky smooth cheesecake. Also, choose blocks of cream cheese and not the tub types.
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