Vanilla Cheesecake

richanddelish.com

This vanilla cheesecake is a creamy and easy cheesecake that is made without a water bath and can be topped with fresh berries, caramel sauce, or chocolate ganache.

Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, and melted butter.

Mix with a spoon until the crumbs are coated with butter.

Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Bake the crust in a 180c (350f) preheated oven for 5-8 minutes.

In a big mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, vanilla extract.

Mix with an electric hand mixer until the cream cheese is creamy.

Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth.

Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.

Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.

Bake the cheesecake in a 140c (280f) preheated oven for about an hour.

Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.

Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.

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