Vanilla Cheesecake

28 Jul

cheesecake whole cheesecake slice

It’s been a long time since I made a cheesecake. I absolutely love it as does my mom, but it’s one of the more expensive things to make, so I haven’t bothered in many many years. However, one of my students was doing well in class and loves cheesecake, so in addition to the cookies I made, I also gave a basic cheesecake another try. She gave me this recipe that she loves to make/have made, so I adapted it slightly after reading the comments there and about 10 other cheesecake recipes online to see what various alterations other people made.

I am so glad I made this, though a little frightened that it’s going to lead to a lot more cheesecakes and a lot more pounds on my waistline. This was so creamy and didn’t crack at all, another fear of trying to make cheesecake, though I’m not sure THAT many people care about it, especially once sliced. (The small dot in the center was from a thermometer just to make sure it was right since it’s been awhile.) This was also a pretty hefty cheesecake, but I picked the middle ground between some that were almost sure to run over and those that seemed just a little too thin for what I wanted.

cheesecake sliced

One important note is that this does take overnight to set up. I checked a little corner an hour or so after making and it seemed like a ricotta texture. By the morning when I cut in, it was perfectly creamy and the texture was just right. So, make sure you make ahead of time and don’t freak out if it doesn’t look right until after a night in the fridge.cheesecake slice out

Makes: 1×9 inch cheesecake (in a 2.5″ high round springform pan)


1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 Tbsp melted butter

2 lb cream cheese at room temperature
1 1/2 cups granulated sugar
5 eggs
2 Tbsp vanilla extract
3/4 cup sour cream
1/2 cup heavy cream


1) Preheat oven to 300 degrees F. Generously coat a 10 inch springform pan with baking spray.
2) Mix the graham cracker crumbs, sugar and butter. Press firmly into the bottom and slightly up the sides of the springform pan and set aside.
3) Beat the softened cream cheese until smoothed and free of lumps. This won’t work if your cream cheese is cold! Your cheesecake will end up clumpy. Add in the sugar and mix well.
4) Add the eggs one at a time, mixing well between each addition. Mix until eggs evenly mixed in the batter, scraping down the bowl as you go.
5) Add the vanilla extract, sour cream, and heavy cream and mix until well incorporated and smooth. Pour batter into the prepared springform pan, making sure to leave room at the top for the cake to expand.
6) On a lower rack, fill a baking pan halfway with water and leave in while the cheesecake is cooking. This can help prevent cracking of the cheesecake.
7) Place the cheesecake on a higher rack and bake for 75-85 minutes, until the center is only slightly jiggly, the temperature is 160-165 degrees F, or a knife comes out clean from the middle.
8) Turn off the oven and slightly crack the door open. Leave the cheesecake in until the oven has cooled.
9) Refrigerate the cheesecake overnight before slicing and eating. With mine, this was a must as it took until the next morning for the consistency to be right. It was so worth it!
10) When ready to eat, remove the outer ring of the pan and slice with a clean knife (cleaning between each cut) or nonflavored floss.



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