Ultimate Creamy Vanilla Cheesecake

Indulge in the decadent world of cheesecakes with our foolproof, ultra-creamy Vanilla Cheesecake. Brought to you by the culinary experts at Tasty, this recipe ensures a classic, crack-free delight that's both rich and velvety. Let's embark on this baking adventure and create a dessert that's sure to impress.

Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the filling:

- 4 (8 oz) blocks full-fat cream cheese, room temperature

- 1 1/4 cups granulated sugar

- 3/4 cup full-fat sour cream, room temperature

- 1/4 cup all-purpose flour

- 2 tsp vanilla extract or seeds from 1 whole vanilla bean

- 4 large eggs, room temperature

- 1/4 cup heavy cream

For the sour cream topping (optional):

- 1 1/2 cups sour cream

- 1/4 cup granulated sugar

- 1 tsp vanilla extract

Prep Time: 30 minutes

Cook Time: 1 hour + additional 1 hour in cooling oven

Total Time: About 3 hours including cooling

Servings: 10-12

Equipment: 9-inch springform pan, mixing bowls, aluminum foil, larger baking dish for water bath

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or butter and line the bottom with a round of parchment paper for ease of release.

2. Begin with the crust: Mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan using a flat tool to create an even layer. Bake for 8-10 minutes until golden brown, then cool as you prepare the filling.

3. For the filling: In a large mixing bowl, beat the room temperature cream cheese with the sugar until smooth. Add in the sour cream, flour, and vanilla, mixing until combined. Mix in the heavy cream if using. Gradually incorporate the eggs, one at a time, stopping as soon as they are just combined to avoid over-mixing.

4. Pour the filling over the cooled crust and smooth out the top. Wrap the bottom of the springform pan in two layers of aluminum foil to prevent water from seeping in.

5. Prepare a water bath: Place the wrapped springform pan in a larger baking dish and fill the larger dish with hot water, about one inch up the sides of the pan.

6. Bake the cheesecake in the water bath for about 1 hour, or until the edges are set, and the center is just slightly jiggly.

7. Turn off the oven and allow the cheesecake to sit inside for another hour to finish setting and to prevent cracks.

8. If you wish to add the optional sour cream topping, mix sour cream, sugar, and vanilla extract and spread over the top of the baked cheesecake. Bake for an additional 10-15 minutes at 325°F (160°C), then allow the cheesecake to cool as instructed.

9. After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

10. To serve, run a thin knife around the edges of the cheesecake and release it from the springform. Cut into slices and enjoy the velvety smoothness of the ultimate creamy vanilla cheesecake!

Cooking Tips:

- Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth batter.

- Avoid over-mixing the batter to prevent incorporating too much air, which can lead to cracks.

- A slow cooling process is key to a crack-free cheesecake, so resist the urge to open the oven door early.

This recipe is attributed to Tasty. For more delicious recipes, visit their YouTube channel: https://www.youtube.com/@buzzfeedtasty

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