Learn how to make the best baked cheesecake with this easy recipe. This vanilla cheesecake is made with a baked graham cracker crust, flavoured with vanilla bean paste, and baked in a water bath to make the smoothest cheesecake without cracks.
I love to bake this cheesecake year-round, but especially during berry season, serving it with fresh berries and lightly sweetened whipped cream. This no-fail recipe creates a classic vanilla cheesecake that has the perfect texture and never cracks!
This is a simple variation of the pumpkin cheesecake bonus recipe featured in the All About Pumpkin bundle.
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Ingredients
The secret to baking the perfect cheesecake is using the right ingredients and the method you use to bake it. For a vanilla cheesecake, the ingredients are very simple, but here's what you need to know:
- graham cracker crumbs—use pre-ground crumbs or grind graham crackers into fine crumbs. Use the same weight of whole graham crackers
- butter—I used unsalted butter for the crust. If using salted, omit the salt in the crust
- cream cheese—use blocks of full-fat cream cheese, preferably Philadelphia brand. In Canada, each block weighs 250 grams and this recipe calls for 4 blocks or 1 kg of cream cheese. Do not use low fat, whipped or spreadable cream cheese!
- sugar—I used white granulated sugar for the crust and filling to ensure the sugar doesn't interfere with the vanilla flavour of the cheesecake filling
- eggs—I bake with large eggs. Don't use smaller or extra large eggs as this may impact the texture of the filling
- salt—I use Diamond Crystal fine kosher salt in all my recipes. If using regular table salt, add half the amount.
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
This is a very simple recipe for a vanilla bean cheesecake. Here are a few ways you can change it:
- Sour cream variation: Some people like to add sour cream to their cheesecake fillings for more tang. Replace 1 block (250 grams) of cream cheese with 1 cup (250 mL) of sour cream, or alternatively, you can add a cup of sour cream to this recipe and increase the number of eggs to 5 large eggs instead of 4. Either way works!
- Cookie crumb alternatives: you can use graham cracker crumbs from the store or grind up graham crackers or Teddy Grahams in the food processor. You can also use chocolate wafer crumbs instead for a chocolate crust or social tea biscuits for a vanilla crust.
- Gluten-free—use gluten-free graham crackers for the crust if you'd like to make a gluten-free cheesecake
With any substitutions, you may have to adjust baking times and do further testing.
Instructions
To make a cheesecake from scratch, first you bake the graham cracker crust, and then you mix the filling and bake the cheesecake in a water bath. Here's how it's done:
Step 1—Combine the graham cracker crumbs, sugar and salt (if using) in a bowl (image 1) and stir them before adding the melted butter (image 2). Mix everything together until the ingredients begin to clump together (image 3).
Step 2—Transfer the crust mixture to a prepared springform pan (image 4) and spread it out, pressing it down to even it out (image 5).
Tip: If you don't have a 9-inch (23 cm) springform pan, you can use a 9-inch round cake pan with tall, 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top
Step 3—Once you have a smooth, even crust (image 6), you bake the crust until the edges just begin to brown a little (image 7). The difference is subtle but you can tell the crust has baked enough when the edges are lightly browned and pulling away from the sides of the pan.
Step 4—While the crust is baking and cooling, mix the filling by combining the cream cheese, sugar and vanilla bean paste (image 8) and mixing it until smooth before adding the eggs, one at a time, mixing well with each addition (image 9). If you find your filling is lumpy, you can pass it through a strainer with the help of a whisk to press it through (image 10) to create a smooth cheesecake filling (image 11).
Tip: Rather than incorporate too much air in the filling trying to smooth out the lumps of cream cheese, instead we strain the filling. This way you ensure the smoothest texture without too much air, which can expand and cause the filling to crack.
Step 5—Transfer the cheesecake filling to the baked crust (image 12), smoothing the surface with an offset spatula (image 13).
Tip: Make sure to wrap the springform pan in 3 layers of foil to protect the crust and prevent water from leaking into the springform. As an alternative to the foil, you can try a roasting bag (the kind used for turkeys!).
Step 6—Place the cheesecake pan in a deep roasting pan and pour boiling water to come up halfway (image 14). Bake until set with a slight jiggle in the middle (image 15).
Hint: To prevent the cheesecake from baking too quickly and cracking, which will cause the edges to brown and the centre to rise up and fall, we use a water bath. The water bath insulates the edges of the cheesecake, promoting a flat, even bake. Cake strips may also do this adequately well. We also slowly cool the cheesecake in the oven to prevent temperature shock that can also cause cracks to form.
Storage
Chill the cheesecake overnight in the refrigerator to ensure it is cold before slicing and serving. I like to chill the cheesecake overnight in the pan before unmoulding to slice and serve the cake.
Store any leftovers in the fridge. I've also frozen whole or slices of cheesecake for up to a month. This works quite well, slowly defrosting the slices in the fridge overnight before serving.
Cheesecake Filling Ratio For Scaling Up And Down
I like to bake my cheesecakes in a 9-inch (23 cm) springform pan to serve a crowd. If you want to scale it down, remember that for every block of cream cheese (250 grams) you use, you need 1 large egg and 50 grams (¼ cup) of sugar.
If you'd like to bake this vanilla cheesecake recipe in a 6-inch (15.2 cm) springform instead of a 9-inch (23 cm) pan, you will need a little less than half the recipe. I suggest making a half batch with two blocks of cream cheese and 2 eggs, baking the excess cheesecake filling in a muffin pan.
If you'd like to bake a classic cheesecake in a 12-inch (30.5 cm) springform pan, you will need to multiply the recipe by 1.75, so for the filling, you will need 7 blocks of cream cheese and 7 eggs. You will need more crust as well (make 1.75 times the recipe).
Baked Cheesecake FAQs
The water bath is essential for reducing browning, for preventing the filling from overbaking, and for creating a flat, smooth cheesecake surface that doesn't crack.
If you prefer to bake your cheesecake without a water bath, you have to do so at a lower temperature (200 °F or 93 °C). I think low and slow is the way to go for a flat surface and perfect texture if you don't want to use a water bath (please see Splendid Table). Unfortunately, most ovens don't go down that low...
Some bakers put the water bath on a different oven shelf, but the logic behind this is flawed, and the results are mixed. The water bath is not there for humidity but to provide insulation. If you can, place the cheesecake pan in a water bath for perfect cheesecake every time!
The trick to preventing the crust from coming into contact is to wrap the pan in several layers of aluminum foil. I always use three layers of foil, and I've never had water leak into the pan. Bonus: You can reuse the foil later to cover the cheesecake or leftovers.
Try to wrap cake strips soaked in water around the cheesecake springform pan instead of a water bath. The cake strips insulate the edges of the pan so that the cheesecake bakes more evenly. This is the secret to baking flat cake layers!
Using a water bath will prevent the edges from browning so that they are the same colour as the centre of the filling. Baking the cheesecake at a lower temperature (325 °F or 165 °C) stops the top from browning.
What To Serve With Cheesecake
Looking for what to serve with your cheesecake? Here are my suggestions for cheesecakes toppings, which also work for disguising cracks, should your cheesecake need it:
- lightly sweetened whipped cream is always a good idea
- rhubarb compote
- jam, for example, strawberry jam or blueberry jam
- salted caramel sauce
If you tried this recipe for the best baked cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Baked Cheesecake
Equipment
Ingredients
Baked Graham Cracker Crust For 9-inch Cheesecakes
- 150 grams graham cracker crumbs
- 26 grams granulated sugar
- 0.625 mL Diamond Crystal fine kosher salt
- 58 grams unsalted butter melted
Vanilla Bean Cheesecake Filling
- 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
- 200 grams granulated sugar
- 15 mL vanilla bean paste
- 4 large egg(s)
- boiling water to create the water bath in the roasting pan
Instructions
- Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a full kettle of water (1.75–2 L)
- In a medium bowl, combine the graham cracker crumbs, 26 grams of sugar (2 tbsp) and salt. Mix them together with a fork.
- Pour the melted over top and stir well until all the ingredients are moistened and the mixture begins to clump.
- Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
- Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
- Drop the oven temperature to 325 °F (165 °C).
- Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
- Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar and vanilla bean paste.
- Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
- Strain the filling to remove any lumps if necessary, then pour it over your cheesecake crust.
- Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
- Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
- Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
- Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.
Notes
- For the crust, I prefer to use graham cracker crumbs but this will also work with speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits. Use any dry cookies/biscuits for the crumbs.
- For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
- You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
- Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top.
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