Triple Vanilla Cheesecake

There are so many flavors of cheesecake available today. Restaurants like The Cheesecake Factory have rows upon rows of them, while there are recipes in cookbooks and online for all kinds of cheesecakes, both baked and no-bake, with fruit, chocolate, caramel, and pretty much any kind of sweet topping you can think of.

The following recipe is made with vanilla though, and not just a few drops. In fact, it’s a triple vanilla cheesecake since the crust, filling and topping are all subtle flavored with the unmistakable taste of vanilla. 

Since vanilla is the main ingredient here, it’s worth using good quality wafers (you can’t go wrong with the Nilla brand) as well as vanilla extract. Don’t use synthetic vanilla essence. You could even use vanilla paste or, for real connoisseurs, a real vanilla pod.

This is a vanilla lovers’ take on the traditional cheesecake recipe, so if you want to enjoy an old-fashioned dessert, this one is a great option.

Why You’ll Love the Recipe:

This recipe is based on a classic dish from half a century ago. Our parents and grandparents have been enjoying cheesecake for many years and now you can whip up a traditional one. It might be old-fashioned, but this cheesecake really has stood the test of time.

How to Serve It:

Serve in slices on plates. It’s best served chilled.

Ingredients:

For the Crust:

• vanilla cookies or wafers
• melted butter
• white sugar

For the Cheesecake Filling:

• cream cheese at room temperature
• white sugar
• eggs
• vanilla extract

For the Creamy Topping:

• white sugar
• sour cream
• vanilla extract

How to make Triple Vanilla Cheesecake:

Step 1. Preheat the oven to 375°F.

Step 2. Grease a 9-inch springform pie pan.

Step 3. Combine the cookie crumbs with the butte and sugar to make the crust.

Step 4. Press this mixture into the base of the greased pie pan.

Step 5. Bake the crust for 8 minutes then cool on a wire rack, still in the pan.

Step 6. Mix the filling ingredients together.

Then spoon over the cooled crust.

Step 7. Bake for 20 minutes or until no longer jiggly in the middle.

Step 8. Cool on a wire rack.

Step 9. Combine the topping ingredients.

Then spread the mixture over the cooled cheesecake.

Step 10. Turn the oven up to 475°F, wait 3 minutes, then bake the cheesecake in there for 10 minutes.

Step 11. Let the cheesecake cool for 10 minutes, then run a knife around the edge and refrigerate it overnight.

Step 12. The next day, release the cheesecake from the springform pan and slice to serve.

This sweet cheesecake boasts a subtle tang from the addition of sour cream as well as the characteristic sweetness, for a full-balanced dessert. The vanilla is evident without being overwhelming and this is a wonderful recipe for old-fashioned baked cheesecake.

Can You Make It Ahead?

Make this cheesecake up to 2 days ahead.

Storage Instructions:

Because it has dairy, this cheesecake must be kept refrigerated. Keep it loosely covered with foil or plastic wrap and eat within 3 days.

Variations and Substitutions:

Use any kind of wafers you want. To add another dimension to the vanilla flavor, consider using chocolate cookies or another type.