My recipe for cheesecake base is a vanilla cheesecake that can be adjusted to fit different size pans. It’s smooth and creamy but dense and rich at the same time.



graham crackers granulated sugar salted butter


cream cheese granulated sugar sour cream vanilla bean paste sea salt eggs

STEP 1: For the crust, grind up the graham crackers on full speed with a food processor. Add sugar and butter and pulse until mixed.

STEP 2: Preheat oven at 350F. Grease and line an 8 inch pan. Dump mixture on pan and press down evenly, coming up halfway on the edges.

STEP 3: For the filling, all ingredients should be room temperature. Using the paddle on the stand mixer, mix  the cream cheese.

STEP 4: On low speed, slowly mix in granulated sugar until smooth. Add the sour cream, vanilla and salt and mix until smooth.

STEP 5: Add in eggs one at a time and clean off edges of the bowl as needed for everything to mix in slowly. Fold the batter a few times.

STEP 6: Set the oven temperature to 300F. Pour filling over the crust and place on the bottom rack of the oven and a pan of hot water next to it.

STEP 7: Bake for 45 min. The center should still jiggle with the edges already set. Run a knife along the edges to release from the pan.

STEP 8: Place cheesecake back into oven with the door halfway open for 15 min. Remove and cool at room temperature. Refrigerate for 6 hours.

STEP 9: Top the cooled cheesecake with desired toppings: salted caramel sauce, fresh fruit, compote, chocolate sauce, etc.

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