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Vanilla Custard Cheesecake

A creamy and velvety cheesecake that perfectly balances flavor and texture, making it the ideal dessert for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened Ensure it's at room temperature
  • 1 cups sugar
  • 2 cups heavy cream
  • 4 large eggs Use room temperature
  • 2 teaspoons vanilla extract
  • 0.25 cups cornstarch

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium-sized bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan.
  3. Bake for 10 minutes, then set aside to cool.
  4. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
  5. Add the heavy cream, eggs, vanilla extract, and cornstarch to the cream cheese mixture. Beat until well mixed and creamy.
  6. Pour the creamy mixture over the baked graham cracker crust and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  8. Turn off the oven, crack the door, and allow the cheesecake to cool slowly inside for about an hour.
  9. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  10. Once chilled, release the springform pan and slice the cheesecake. Top it with your favorite toppings and enjoy!

Notes

For an extra creamy texture, consider using a water bath for baking. Top with fresh fruits, caramel, or chocolate shavings for creative variations. This cheesecake can be stored in the refrigerator for up to 5 days or frozen for 2 months.