The Best Classic Vanilla Cheesecake Recipe! (video)

a close up image of vanilla cheesecake on a cake stand, topped with cream and berries

You can never go wrong with a classic vanilla cheesecake for any celebration! Sharing my favorite classic cheesecake recipe, served with whipped cream, berries, and/or raspberry sauce. This simple and elegant cheesecake is super easy to make and comes together in no time. It’s great for making ahead of time, too!

Watch My Vanilla Cheesecake Video Tutorial

Watch my YouTube video reel for my latest cheesecake tutorial, and watch my older, full-length tutorial for more details. Please note, the printable recipe below is the updated version!

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Ingredients for Making Classic Cheesecake

Here are my tips for the main ingredients you’ll need to make this incredible classic vanilla cheesecake. Find the full list of ingredients with measurements in the printable recipe card below.

  • Cream Cheese – soft the cheese at room temperature for at least an hour prior to making the cheesecake batter.
  • Eggs – having the eggs at room temperature will ensure the cheesecake bakes more evenly.
  • Sour Cream – the full-fat versions will work best.
  • Vanilla – you can use vanilla extract or vanilla bean paste.
  • Graham Crackers – both regular and gluten free crackers will work great.

Supplies & Tools for the Recipe

Need some supplies or tools to make my vanilla cheesecake at home? Shop my Amazon Affiliate links for the items I use in my kitchen! Using these links won’t cost you extra and I’ll earn a small commission.

a close up image of a slice of cheesecake, with berries

Preparing the Graham Cracker Crust

This vanilla cheesecake is made with a simple graham cracker crust. While you can pre-bake the crust, I don’t find it necessary and skip the step.

  1. Preheat the oven to 300F. Wrap the bottom of a 9-inch spring form pan with a sheet of wide foil. This will seal the pan from water.
  2. Place the graham crackers into a food processor and pulse into fine crumbs. Don’t have a food processor? Place the cookies into a plastic bag and crush using a rolling pin.
  3. Add in the melted butter and then pulse again until the crumbs are well coated.
  4. Transfer the crumbs into the prepared pan and use a spoon to press the crumbs firmly and evenly into the sides and bottom of the pan.

Making Vanilla Cheesecake Batter

This cheesecake recipe is super easy to make with either a hand-held mixer or a stand mixer.

  1. Place the softened cream cheese into a large mixing bowl or stand mixer bowl. Beat for 7 to 10 minutes, scrapping down the sides of the bowl often, until the cheese is creamy and smooth.
  2. Add in the sugar, vanilla, and salt next. Beat again for a few minutes until the batter is creamy.
  3. Add in the eggs and sour cream last, then beat for a few minutes until the eggs are well beaten.
an image of a berry cheesecake on a table

Baking Instructions for Vanilla Cheesecake

  • Pour the vanilla cheesecake batter over the graham cracker crust. Use a spoon to smooth off the top and tap the cheesecake a few times to release any air bubbles.
  • Place the springform pan onto a large baking sheet and fill it with water. This step is easier done with the pan on the oven rack. This method of baking is called a water bath. The extra moisture will keep the cake level and will prevent cracking.
  • Bake the cheesecake at 300F for 2 hours. Turn the oven off and prop the oven door open with a wooden spoon, then allow the cake to cool slowly to room temperature (about 2 to 3 hours).
  • Remove the foil wrapping, then transfer the vanilla cheesecake into the refrigerator to chill for at least 6 hours, or overnight.

Garnish & Serving Classic Cheesecake

Once the cheesecake is chilled, gently release the springform pan from around the sides. Slide a flat spatula under the crust to loosen the cake, then transfer onto a cake stand.

Garnish the top of the cake with whipped cream and berries, if desired. You can also serve with additional whipped cream on the side and a few spoonful’s of raspberry sauce.

a berry and cream topped cheesecake on a cake stand, on a table with berries

Easy Whipped Cream for Topping

Garnish and serve this vanilla cheesecake with simple whipped cream!

  1. Pour the chilled cream into a large mixing bowl. Add the confectioner’s sugar and vanilla extract.
  2. Begin whisking the cream on low speed, gradually increasing to high speed. Whisk for a 2 to 4 minutes until stiff peaks form.
  3. Transfer the whipped cream into a pastry bag tipped with a star tip. Keep the whipped cream refrigerated until ready to use.

Optional Raspberry Sauce for Serving

I love this classic cheesecake with berries and a simple raspberry sauce. It’s super easy to make, too!

  1. Place the raspberries and sugar into a small saucepan and mash the berries.
  2. Heat the berries over medium heat to a simmer. Simmer for 6 to 10 minutes, until a thick jam forms. Stir often.
  3. Pour the sauce into a fine mesh sieve and use a rubber spatula to press the juices through the sieve, leaving behind the seeds.
  4. Whisk the resulting raspberry sauce and spoon over each serving of cheesecake.

More Recipes!

Enjoyed this easy and delicious vanilla cheesecake recipe? Check out some of my other recipes you’re sure to love!

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a close up image of vanilla cheesecake on a cake stand, topped with cream and berries
4 from 5 votes

The Best Classic Vanilla Cheesecake Recipe (video)

30 minutes prep + 2 hours cook + 6 hours Chill Time:
12 servings
The best recipe for easy, classic vanilla cheesecake, served with berries and whipped cream!

Ingredients 

For Cheesecake:

  • 1 1/2 cups graham cracker crumbs, approximately 12 whole graham crackers
  • 1/4 cup butter, melted
  • 32 oz cream cheese, softened at room temp; 4 packages
  • 1 cup white granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 cup sour cream
  • 4 large eggs
  • 2 cups mixed berries, for serving

For Whipped Cream (optional):

  • 1 1/2 cups heavy cream, well chilled
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

For Raspberry Sauce (optional):

  • 2 cups raspberries, fresh or frozen
  • 1/4 cup sugar, optional

Instructions

  • Preheat the oven to 300F. Wrap the bottom of a 9-inch spring form pan with a sheet of wide foil. This will seal the pan from water.

Making the Crust:

  • Place the graham crackers into a food processor and pulse into fine crumbs. Don’t have a food processor? Place the cookies into a plastic bag and crush using a rolling pin.
  • Add in the melted butter and then pulse again until the crumbs are well coated.
  • Transfer the crumbs into the prepared pan and use a spoon to press the crumbs firmly and evenly into the sides and bottom of the pan.

Cheesecake Batter:

  • Place the softened cream cheese into a large mixing bowl or stand mixer bowl. Beat for 7 to 10 minutes, scraping down the sides of the bowl often, until the cheese is creamy and smooth.
  • Add in the sugar, vanilla, and salt next. Beat again for a few minutes until the batter is creamy.
  • Add in the eggs and sour cream last, then beat for a few minutes until the eggs are well beaten.
  • Pour the vanilla cheesecake batter over the graham cracker crust. Use a spoon to smooth off the top and tap the cheesecake a few times to release any air bubbles.

Baking Instructions:

  • Place the springform pan onto a large baking sheet and fill it with water. This step is easier done with the pan on the oven rack. This method of baking is called a water bath. The extra moisture will keep the cake level and will prevent cracking.
  • Bake the cheesecake at 300F for 2 hours. Turn the oven off and prop the oven door open with a wooden spoon, then allow the cake to cool slowly to room temperature (about 2 to 3 hours).
  • Remove the foil wrapping, then transfer the vanilla cheesecake into the refrigerator to chill for at least 6 hours, or overnight.

Serving Suggestions:

  • Once the cheesecake is chilled, gently release the springform pan from around the sides. Slide a flat spatula under the crust to loosen the cake, then transfer onto a cake stand.
  • Garnish the top of the cake with whipped cream and berries, if desired. You can also serve with additional whipped cream on the side and a few spoonful’s of raspberry sauce.

Easy Whipped Cream:

  • Pour the chilled cream into a large mixing bowl. Add the confectioner’s sugar and vanilla extract.
  • Begin whisking the cream on low speed, gradually increasing to high speed. Whisk for a 2 to 4 minutes until stiff peaks form.
  • Transfer the whipped cream into a pastry bag tipped with a star tip. Keep the whipped cream refrigerated until ready to use.

Raspberry Sauce:

  • Place the raspberries and sugar into a small saucepan and mash the berries.
  • Heat the berries over medium heat to a simmer. Simmer for 6 to 10 minutes, until a thick jam forms. Stir often.
  • Pour the sauce into a fine mesh sieve and use a rubber spatula to press the juices through the sieve, leaving behind the seeds.
  • Whisk the resulting raspberry sauce and spoon over each serving of cheesecake.

Notes:

  • Recipe updated 05/30/2023 and varies slightly from original YouTube recipe.
  • Nutritional facts calculated for cheesecake with berries only. Add an additional 50 calories per tablespoon of whipped cream and about 15 calories per tablespoon of raspberry sauce.

Nutrition

Serving: 1slice | Calories: 484kcal | Carbohydrates: 33g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 416mg | Potassium: 182mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg