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Vanilla Cheesecake with Fresh Berries

Staci at Random Sweets
If I had to choose just one flavor of cheesecake to eat the rest of my life, I admit it would be the classic vanilla cheesecake with fresh berries or strawberry sauce.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 533 kcal

Equipment

  • 1 9-inch springform pan

Ingredients
  

Crust

  • cups graham cracker crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 32 oz cream cheese, softened to room temperature, 4 (8 oz) packages
  • 1⅔ cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • ¾ cup heavy whipping cream, at room temperature
  • 3 large eggs, at room temperature
  • fresh berries of your choice

Instructions
 

Crust

  • Grease springform pan. Heat oven to 350°F.
  • Combine crushed graham crackers, sugar, and melted butter in a small bowl. Stir well. (Or use a food processor.)
  • Press crumb mixture into bottom and up sides of springform pan. Bake 8 minutes. Remove from oven.

Filling

  • In a large bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, approximately 3 minutes. Turn the mixer off and scrape down sides of bowl a few times.
  • Add sugar to cream cheese mixture and beat on medium-low speed for a few minutes until sugar is well combined and texture is creamy.
  • Put cornstarch in a tiny bowl. While stirring, add just enough ice-cold water to dissolve the cornstarch. It's probably a teaspoon or two. Stir until dissolved and then add to the cream cheese batter.
  • Pour in vanilla extract and whipping cream into batter. Beat on low until all ingredients are incorporated. Do not overbeat.
  • Add eggs, one at a time, beating on low just until combined. Turn off mixer and gently scrape down the sides of the bowl after each egg is added.
  • Gently pour filling into prepared crust. Bake at 350° for approximately 1 hour and 15 minutes or until edges are light golden brown and center is just set. Turn oven off and crack the oven door open slightly. Let cheesecake completely cool in oven for a couple of hours.
  • When cooled, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.
  • When ready to serve, remove the cheesecake from the springform pan. Slice with a warm knife, wiping after each cut to keep the slices smooth and free from crumbs. Serve with your favorite berries.

Notes

To bake these in 4-inch springform pans as pictured, reduce oven temperature to 275° and bake approximately 35-40 minutes. If you have 12-cavity mini cheesecake pans, bake for approximately 26 minutes.

Nutrition

Calories: 533kcalCarbohydrates: 45gProtein: 7gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 144mgSodium: 345mgPotassium: 148mgFiber: 0.3gSugar: 36gVitamin A: 1410IUVitamin C: 0.1mgCalcium: 98mgIron: 1mg
Keyword cheesecake, vanilla

All text and images © Staci Mergenthal • Random Sweets

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