You know, I actually can’t remember the last time I made a baked cheesecake. I make No-Bake Cheesecake, and Mini Baked Cheesecakes, but a whole baked cheesecake?! Seems like a lot of work, right? But when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. The recipe promised a perfect, crackless baked cheesecake with no water bath. What?! And so The Best Vanilla Cheesecake was born! It’s light, creamy, perfect…and it doesn’t require a water bath. Win! The secret is loads of sour cream or yogurt and a low oven temperature. It is seriously luscious and perfect with all kinds of toppings!
Ingredients Needed:
Crust: we’re making a simple homemade crust with graham cracker crumbs, melted butter, and sugar. Cream Cheese: use full fat blocks of cream cheese for the best texture. Granulated Sugar: all cheesecakes need a sweetener. Eggs: helps hold the cheesecake together. Lemon Juice: no, this is not a lemon cheesecake. You can’t taste it, but the lemon juice is necessary. Vanilla Extract: gives the Vanilla Cheesecake its flavor. Salt: cuts the sweetness and brings out the flavor. Sour Cream or Greek Yogurt: using sour cream will give a little more tang than yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries. Choose whichever you prefer.
How to Make Baked Vanilla Cheesecake
This Vanilla Cheesecake takes a quick 20 minutes to prep! See the detailed recipe down in the recipe card.
Tips and Notes
Pre-bake the crust. Pre-baking firms the crust up so it doesn’t get soggy once you add the filling. Don’t over-mix the filling. Over-beating the eggs will incorporate too much air and can result in cracks on the top of your cheesecake. Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it. Make sure your pan is 9″ across. This recipe is designed for a 9″ pan. A different size will alter the baking time. If you use a smaller pan, you can adjust the time and bake the leftover crust and filling in muffin cups for about 20 minutes to make mini cheesecakes. Cool slowly! You’ll cool the cheesecake for 1 hour in the oven, set it out on the counter until it’s room temperature, then chill it in the fridge for at least 8 hours. Be patient. This time is essential to the perfect texture and no cracks! Cheesecake texture. We love a soft, creamy cheesecake, so that’s exactly what this one is. If you prefer a drier, firmer cheesecake, this may not be the one for you!
Serving Suggestions
This Vanilla Cheesecake is absolutely delicious on its own, but you can also decorate it with a number of different toppings!
Drizzles. Top it off with a drizzle of melted chocolate, fudge sauce, or caramel sauce. Fresh fruit. Raspberries, blueberries, strawberries, you name it! If your berries aren’t quite sweet enough, slice them and toss them in a bowl with a teaspoon of sugar. Let that marinate for 20 minutes until they start to release some of their juices, then add them on top of the cheesecake. Jam. Add a dollop of your favorite raspberry jam, strawberry jam, Strawberry Sauce, or lemon curd. Crunchies. Sprinkle on crushed candy bars, chopped nuts, crushed pretzels, or anything your heart desires.
More Cheesecake Recipes You’ll Love
No Bake Raspberry Cheesecake
BEST Easy Cheesecake Recipe
Easy Instant Pot Cheesecake
No Bake Lemon Cheesecake
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