Introduction:
Experience a slice of pure affection with our lovely Vanilla Cheesecake. This divine dessert is a celebration of the timeless allure of vanilla, embraced by a dreamy cream cheese filling and nestled in a golden graham cracker crust. Each forkful is a journey into the heart of indulgence. Get ready to share the love with your taste buds!
Why We Love This Recipe:
✔️ Velvety Vanilla Bliss: A symphony of rich, creamy goodness with the essence of pure vanilla. ✔️ Buttery Graham Cracker Crust: The perfect foundation for the luscious cheesecake filling. ✔️ Love in Every Layer: A dessert that whispers sweet nothings with every heavenly bite.
Ingredients:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions: For the Graham Cracker Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
For the Cheesecake Filling:
- Preheat the oven to 325°F (163°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and flour until the batter is smooth and creamy.
- Pour the batter over the chilled crust in the springform pan.
- Smooth the top with a spatula and tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
- Serve chilled and share the love!
Notes:
- Garnish with fresh berries or a drizzle of caramel for added decadence.
- To prevent cracks, avoid overmixing the batter and open the oven door slowly to cool.
FAQs:
Q: Can I use vanilla bean instead of extract?
A: Absolutely! Scrape the seeds from one vanilla bean pod for an extra burst of flavor.
Q: Can I make this ahead of time?
A: Certainly! The flavors meld beautifully when chilled overnight.