Easy Vanilla Cheesecake Recipe

This is a classic baked vanilla cheesecake done simply and well: a buttery graham cracker crust under a dense, ultra-creamy filling lifted with sour cream and a generous hit of real vanilla. A low, gentle bake and a slow cool in the oven keep the top smooth and crack-free, while an overnight chill rewards you with clean, silky slices.

Why you'll love this

• Sour cream and heavy cream make the filling exceptionally creamy and rich without being heavy
• A pre-baked graham cracker crust stays crisp under the custardy filling
• A gentle 325F bake plus a slow oven-cool is the simplest insurance against cracks
• Pure vanilla flavour that is a blank canvas for any topping, from fresh berries to chocolate sauce

Key ingredients & swaps

• Graham cracker crumbs — the crisp, sandy base; bound with melted butter and sugar and pressed firmly, then pre-baked so the crust holds up under the filling
• Cream cheese (full-fat, softened) — the body and gentle tang of the cake; it must be properly at room temperature, because cold cream cheese is the main reason for lumps you cannot beat out later
• Granulated sugar — sweetens and helps the texture; beat it in just until smooth so you are not whipping extra air into the batter
• Eggs — set the custard as it bakes; add them one at a time on low speed and stop as soon as they disappear, since over-mixing eggs is what cracks the top
• Sour cream — adds tang and a silky, plush texture, keeping the dense filling from tasting heavy or claggy
• Heavy cream — loosens the batter to a smooth, pourable consistency for an even creamier set; do not swap it for milk, which is too thin

How to make it (step by step)

1. 

   1

   Make and pre-bake the crust

   Heat the oven to 325F (163C). Mix the graham crumbs and sugar with melted butter until it feels like wet sand, press it firmly and evenly into a springform pan, and bake about 10 minutes, then let it cool while you make the filling.

2. 

   2

   Beat the cream cheese smooth

   Beat the softened cream cheese alone until completely smooth and creamy before anything else goes in. Any lumps left now will still be there after baking, so scrape the bowl and keep going until it is silky.

3. 

   3

   Add sugar and vanilla

   Mix in the sugar until just combined, then the vanilla. Keep the mixer at medium or lower; beating hard at this stage whips in air bubbles that later crack the surface.

4. 

   4

   Add the eggs gently

   Add the eggs one at a time on low speed, mixing only until each just disappears. This is the most important step for a crack-free top, so resist the urge to over-beat.

5. 

   5

   Blend in the dairy

   Mix in the sour cream and heavy cream on low speed until the batter is smooth and uniform. Stop the moment it comes together to keep the texture dense and creamy rather than airy.

6. 

   6

   Bake until just set

   Pour the filling over the cooled crust, smooth the top, and bake about 50 minutes until the edges are set and lightly golden but the centre still jiggles slightly when you nudge the pan. It should look barely underdone in the middle; it firms as it cools.

7. 7

   Cool slowly in the oven

   Turn the oven off and leave the cheesecake inside with the door cracked open for about an hour. This gradual cool down is the simplest way to prevent the sudden temperature drop that causes cracks and a sunken centre.

8. 8

   Chill, then release

   Refrigerate at least 4 hours, ideally overnight, so it sets fully. Run a thin knife around the edge before releasing the springform, which stops the sides pulling and tearing as it settles.