Baked Vanilla Cheesecake

Indulge in the creamy decadence of this Baked Vanilla Cheesecake, a timeless dessert that’s as elegant as it is easy to make. Featuring a buttery graham cracker crust and a lusciously smooth filling made with cream cheese, sour cream, and a hint of pure vanilla, this cheesecake offers classic flavors with a luxurious texture. Gently baked to perfection, it delivers a silky center with just the right amount of wobble, while a slow cooling process ensures a crack-free top. Perfect for any occasion, this cheesecake can be served plain for a minimalist charm or dressed up with toppings like fresh berries, caramel drizzle, or whipped cream. With a prep time of just 20 minutes and foolproof instructions, it’s the ultimate homemade dessert for entertaining or simply treating yourself. Whether you’re a seasoned baker or a first-time cheesecake maker, this recipe is destined to become a favorite.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams graham crackers
• 100 grams unsalted butter, melted
• 600 grams cream cheese, softened
• 150 grams granulated sugar
• 240 milliliters sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 1 pinch pinch of salt

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.

Step 2

Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Step 3

In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.

Step 4

Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Set aside while you prepare the filling.

Step 5

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.

Step 6

Add the sour cream, eggs (one at a time), vanilla extract, flour, and salt, mixing until fully incorporated. Be careful not to overmix to avoid excess air in the batter.

Step 7

Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.

Step 8

Place the springform pan on the middle rack of the oven. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center has a slight wobble.

Step 9

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Step 10

Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours or preferably overnight before serving.

Step 11

Run a knife around the edges of the cheesecake to release it from the sides of the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate.

Step 12

Slice and serve plain or with your favorite toppings, such as fresh berries or a drizzle of caramel sauce. Enjoy!

Nutrition Facts

Serving size	1113.8 grams (1113.8g)

Amount per serving	% Daily Value*
Calories	3970

Total Fat 339.30g	435%
Saturated Fat 209.70g	1049%
Polyunsaturated Fat NaNg
Cholesterol 1003mg	334%
Sodium 2259mg	98%
Total Carbohydrate 212.90g	77%
Dietary Fiber 0.40g	1%
Total Sugars 188.60g
Protein 49.00g	98%

Vitamin D 0IU	0%
Calcium 944mg	73%
Iron 3mg	16%
Potassium 655mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.5%

Protein: 4.8%

Carbs: 20.8%