Classic Cheesecake
This classic vanilla cheesecake recipe is light, creamy and the perfect blend of tangy and sweet. Top with your favorite berries or a drizzle of caramel syrup.
Prep Time: 20 minutes
Cook Time: 3 hours (includes baking and cooling time)
Total Time: 3 hours 20 minutes
Yield: One 9-inch cheesecake
Ingredients
For the graham cracker crust
2 cups of crushed graham crackers (about 8 crackers)
1 tablespoon brown sugar
8 tablespoons unsalted butter, melted
Splash of vanilla extract
For the cheesecake
32 oz. (4 blocks) of cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup plain full fat Greek yogurt, at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
4 large eggs, lightly beaten, at room temperature
Optional toppings
Fresh berries, rinsed and dried
Caramel sauce
Instructions
Pre-heat oven to 325 °F. Prep a 9-inch spring form pan by lightly greasing with cooking spray.
In a medium sized bowl, mix together the crushed graham crackers, melted butter, vanilla, and brown sugar until graham crackers are well coated and the mixture starts to come together. Pour into prepared spring form pan and lightly press into the button and halfway up the sides to form the crust. Set aside.
In a stand mixer fitted with a paddle attachment or with a hand mixer, beat cream cheese on medium speed for 2-3 minutes until smooth. Don’t overmix or you’ll incorporate too much air, you want to mix just long enough that the cream cheese is an even, smooth texture.
Add sugar, Greek yogurt, vanilla, and salt and beat on medium speed for another minute until combined then slowly add slightly beaten eggs with the mixer on low until eggs are fully incorporated and you have a smooth batter.
Pour the batter into the prepared crust in the spring form pan, then place the pan on a baking sheet (to catch any leaks). Place on the middle rack in the oven and bake for 55-60 minutes until edges are set and just barely golden brown and the center jiggles just slightly when you move the pan.
Take the pan out and very gently with a knife, scrape around the rim to separate the cake from the pan; this will help limit any cracking while the cake cools. Let the cheesecake cool on the counter completely then place in the refrigerator to chill for at least two hours.
Once chilled, add your favorite toppings and enjoy!
Tips & Tricks
This recipe does not call for a water bath; I don’t typically use one and don’t have issues with the cake cracking but if you’re more comfortable baking with a water bath, feel free! Ensuring you cool the cake on the counter before putting it in the fridge helps prevent cracking as well.
The graham cracker crust included in this recipe is super simple so I highly recommend making it from scratch but if you need to save a bit of time, this recipe can be used with a store-bought crust as well!
Bringing the cream cheese, eggs and Greek yogurt to room temperature is an important step that will help make sure your cake has a smooth texture.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~500 kcal
Protein: ~10 g
Total Fat: ~44 g
Carbohydrates: ~36 g