Vanilla Cheesecake Recipe Easy to Learn Guide for Beginners: Indulge in the most amazing Vanilla Cheesecake! This velvety smooth, creamy cheesecake is infused with vanilla bean and rests atop a buttery graham cracker crust.
Vanilla Cheesecake Recipe Easy to Learn Guide for Beginners
It’s the perfect classic cheesecake. You can optionally top it with a delicious and fresh fruit compote for added freshness. Every bite is a heavenly symphony of creamy indulgence!
Ingredients
For the Cookie Crust
- 250 g digestive cookies
- 1.5 tbsp granulated sugar
- 90 g butter (melted)
For the Cheesecake
- 600 g cream cheese
- 200 g granulated sugar
- 1 vanilla bean pod
- 150 g sour cream (18%)
- 1 tbsp cornstarch
- 3 large eggs
For the Strawberry Compote (Optional)
- 400 g strawberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
1. Prepare the Cookie Crust: Preheat the oven to 160ºC/325ºF (conventional oven). Line the bottom of a 22 cm (9-inch) springform pan with parchment paper. In a food processor, blend the digestive cookies and granulated sugar until you get a fine, sand-like texture. Melt the butter and add it to the food processor. Blend until combined.
Transfer the cookie mixture into the springform pan. Press the crumbs down firmly with the bottom of a glass, making sure the crust is evenly packed and flattened. Bake for 10 minutes, then let it cool until it’s cool to the touch. Keep the oven on.
2. Make the Cheesecake Filling: Split the vanilla bean pod in half lengthwise. Scrape the vanilla bean seeds with a knife. Add 1 tablespoon of the granulated sugar to the cutting board and rub the sugar with the vanilla bean until fragrant and well combined.
In a stand mixer, using the paddle attachment, or with a hand mixer, cream the cream cheese on low speed for 1 minute. Gradually add the granulated sugar, scraping down the sides of the bowl as needed. Add the vanilla bean sugar mixture and mix for another minute on low speed.
In a small bowl, mix the sour cream and cornstarch until smooth. Add this mixture to the cream cheese and mix on low speed until combined. Then, add one egg at a time, mixing on low speed after each addition. Once all eggs are added, scrape the sides of the bowl and mix gently to ensure everything is incorporated.
3. Assemble the Cheesecake: Pour the cheesecake batter into the prepared springform pan.
4. Bake the Cheesecake: Boil water in a kettle. Place the springform pan inside a 25 cm (10-inch) cake pan. Place the cake pan in another roasting pan and fill it with hot water, ⅔ up the side of the pan. This method will prevent water from getting into the crust.
Alternatively, wrap the springform pan with a triple layer of aluminum foil to seal it from the water, ensuring no water leaks in.
Bake for 1 hour and 10 minutes. The cheesecake should still be slightly wobbly in the middle. Turn off the oven and let the cheesecake cool down in the oven with the door slightly open for 1 hour.
Once cooled slightly, remove the cheesecake from the oven and water bath. Place it on a cooling rack and let it cool completely for about 1 hour. Once it reaches room temperature, cover it with plastic wrap and place it in the fridge to chill for at least 6 hours, preferably overnight.
5. Make the Strawberry Compote (Optional): Add the strawberries, granulated sugar, lemon juice, and vanilla extract to a medium saucepan. Bring it to a bubble, then reduce to medium heat and let it simmer for about 15 minutes, stirring occasionally. Once the compote thickens, transfer it to a flat bowl, cover with plastic wrap, and refrigerate until it cools.
6. Serve the Cheesecake: Release the cheesecake from the springform pan and move it to a serving dish. Pour the chilled strawberry compote on top of the cheesecake and spread it evenly. Place it back in the fridge until you’re ready to serve.
Storing the Cheesecake
Store the Vanilla Cheesecake in the fridge in an airtight container. It’s best enjoyed within 3-4 days.
Expert Tips
Use a Kitchen Scale: For precise measurements, a kitchen scale is recommended, especially for baking.
Don’t Overmix Your Batter: After mixing, gently fold the batter with a spatula to ensure even mixing without overworking the ingredients.
Light vs. Dark Baking Pans: Aluminum baking pans are best for cheesecakes as they provide a gentle bake, resulting in a softer, more moist cake. Avoid dark pans that may cause a drier texture.
FAQ’s
Q1. Can I use a different fruit for the compote?
Yes, you can use other fruits like blueberries, raspberries, or peaches to make the compote. Just adjust the sugar based on the sweetness of the fruit.
Q2. Can I make this cheesecake without the water bath?
The water bath helps create a smooth texture and prevents cracks. If you skip it, the cheesecake might cook unevenly and crack, but it will still be delicious.
Q3. Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead. It’s best to let it chill in the fridge for at least 6 hours, preferably overnight, for the best flavor and texture.
Q4. Can I freeze this cheesecake?
Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to a month. Thaw it in the fridge before serving.
Q5. How do I prevent cracks in my cheesecake?
To avoid cracks, don’t overmix the batter, bake at a low temperature, and let the cheesecake cool slowly in the oven with the door slightly open. Using a water bath can also help ensure an even bake.