Classic Vanilla Cheesecake with Graham Cracker Crust

Experience the silky texture and rich flavor of this classic vanilla cheesecake, complemented by a buttery graham cracker base.


For the Crust:

  • 2 cups finely crushed Graham crackers
  • ½ cup unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Cheesecake Filling:

  • 24 oz cream cheese, softened to room temperature
  • ½ cup full-fat sour cream
  • 1 cup granulated sugar
  • 3 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
  • 3 whole eggs
  • 2 additional egg yolks
  • 2 tablespoons cornstarch

For the Topping:

  • 1 tablespoon granulated sugar, for brûlée finish


  1. Crust Preparation:
    • Line a 9-inch springform pan with parchment paper. Preheat your oven to 180°C (350°F).
    • Combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
    • Press the crumb mixture firmly into the bottom of the pan, creating an even layer.
    • Bake the crust for 7-8 minutes, watching to avoid burning. Allow to cool.
  2. Cheesecake Filling:
    • Reduce oven temperature to 140°C (280°F).
    • In a large bowl, beat the cream cheese until smooth. Blend in sugar and vanilla extract until creamy.
    • Mix in sour cream, then eggs and yolks one at a time, ensuring each is fully incorporated.
    • Sift cornstarch into the batter, stirring until the mixture is free of lumps.
    • Pour the batter over the cooled crust, smoothing the top. Tap the pan gently to release any air bubbles.
  3. Baking:
    • Bake the cheesecake for about an hour. The perimeter should be set, but the center will have a slight jiggle.
    • Turn off the oven, crack open the door, and allow the cheesecake to cool gradually for 1-2 hours.
  4. Chilling:
    • Wrap the cooled cheesecake in plastic wrap and refrigerate for a minimum of 5 hours, preferably overnight.
  5. Finishing Touch:
    • Just before serving, sprinkle the top of the cheesecake evenly with granulated sugar.
    • Using a kitchen torch, caramelize the sugar until it forms a shiny, crisp layer.


  • Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth batter.
  • Don’t rush the cooling process; a gradual cooldown helps prevent cracks.
  • When adding eggs, blend on a low setting, adding one at a time to avoid overmixing.
  • Regularly scrape the sides of your bowl to maintain an even, lump-free mixture.
  • Avoid opening the oven door prematurely to prevent sudden temperature changes that could cause the cheesecake to fall or crack.

This cheesecake offers a perfect balance of sweetness and tang, with a delightful contrast between the velvety filling and the crunchy, caramelized topping.

content team

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