Vanilla Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making this vanilla cheesecake has become my go to dessert for impressing guests without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, which honestly makes it one of my favorite weeknight treats. Cream cheese brings not only that rich, indulgent flavor we all crave but also provides beneficial probiotics that support digestive health. With a simple graham cracker crust and minimal ingredients, this recipe proves you don't need fancy techniques or a long ingredient list to create something absolutely delicious. The vanilla really shines through here, making every bite taste like a special occasion.
Ella x
Ingredients
- 300 ggraham cracker crust
- 100 gunsalted butter(softened)
- 400 gsugar
- 2 nulleggs
- 2 mlvanilla extract
- 400 gcream cheese
- 150 mlheavy cream
- 1 nulllarge eggs
- 2 nullvanilla beans
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the crust by mixing the graham cracker crumbs, butter, and sugar in a bowl until well combined. Press the mixture into the bottom of a 20cm springform pan. Bake for 10 minutes and let it cool.
- 2
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one by one, beating well after each addition. Beat in the vanilla extract and sugar.
- 3
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
- 4
Pour the cheesecake batter into the prepared pan over the crust. Bake for 30 minutes and then let it cool in the oven with the door ajar for 1 hour.
- 5
Let the cheesecake cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
- 6
To serve, slice the cheesecake and dust with powdered sugar if desired.
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