Vanilla Cheesecake 

Ah.  The Iconic Vanilla Cheesecake.  A generous  slice of perfectly baked cheesecake atop a golden graham cracker crust.  The topping choices are endless– Berries! Whipped cream! Caramel Sauce!  This is the cheesecake for the people who love the simplicity and decadence of a cheesecake. 

Disclaimer: 

The recipe uses the water bath method to get the creamiest cheesecake without the cracks. If you can’t do the water bath, I’ll share some alternatives.   

Ingredients: 

Cream Cheese, granulated sugar and eggs are the building blocks of the base of the vanilla  cheesecake.  This cheesecake is flavored with a healthy amount of vanilla extract.  Remember  that we measure vanilla extract with our hearts.    

Special Equipment: 

• Hand mixer.   This is the one time that I prefer a hand mixer over the standmixer. I find that I have more control in ensuring that all of the ingredients are smooth before adding the next ingredient. 
• 9-inch springform pan
• 1 pan that is larger than the springform pan (think roaster pan, casserole dish, large cast iron skillet)
• Heavy Duty Aluminum Foil
• Slow Cooker Liner

The Art of Crafting the Perfect Cheesecake

 At its core, cheesecake is a harmonious blend of creaminess and tanginess, achieved by the skillful balance of ingredients. The creamy base usually comprises cream cheese, sugar, eggs,  a generous splash of vanilla extract.  This recipe calls for heavy cream to smooth out the tanginess of the cream cheese.   The key to a smooth cheesecake is slowly beating in the ingredients until it's smooth before adding the next ingredient.  

1. Beat the cream cheese until smooth.  
2. Then add the sugar, and beat until smooth. 
3. Incorporate the vanilla extract and beat until smooth.  
4. Make sure the mixture is smooth because once you add the next ingredient there is no turning back.  Are you sure it’s smooth?  Yes. Cool.  Proceed to the next step.  No?  Keep mixing until the answer is Yes. 
5. Mix in the eggs one at a time.   Mix on low speed just until the batter just comes together.  
6. Pour in the heavy cream and mix just until the batter comes together. 

Cheesecake Crusts 

While the creamy filling takes the center stage, the crust serves as the sturdy foundation for this masterpiece.  This vanilla bean cheesecake crust is the ever classic graham cracker crust.    To spice things up, the vanilla cheesecake filling  would work wonderfully with an Oreo Crust or a Biscoff Cookie Crust.  The crust not only provides a satisfying contrast in texture but also offers an additional layer of flavor.

Baking Techniques: The Water Bath 

Ah, the dreaded cheesecake crack! Many home bakers shudder at the thought of their beautiful creation developing unsightly cracks on the surface. The most common way to prevent  a cracked cheesecake is to use  a water bath. A water bath allows for gentle and even heat distribution, minimizing the potential for cracks. 

How to set up a water bath

Cover the base of a 9-inch springform pan with heavy duty aluminum foil, and  then cover the foil with a slow cooker/oven bag.  The slow cooker bag acts as insurance to make sure there are no leaks.   Place the cheesecake into a larger pan/roaster/casserole dish.  Use a kettle to bring water to a boil and slowly fill the larger pan with boiling water.  The water bath allows for gentle and even heat distribution, minimizing the risk of cracks.  

 If you can’t make a water bath then I recommend my favorite trick: it’s so high tech (brace yourselves!): 

Stick a wooden spoon in between the door of the oven gently cracking the door open.  

My new fancy oven won’t allow me to use this trick anymore because it’s a smart oven and knows when the door is open, so I’m going with a water bath from here on out. 

The last tip for baking your cheesecake is to allow it to cool gradually in the turned-off oven with the door slightly ajar.  Transferring the cheesecake from hot to room temperature too fast is the quickest way to create a cheesecake crater.  Ask me how I know.

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