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Triple Vanilla Cheesecake

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.
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Cook Time 45 minutes
chilling time 12 hours
Servings: 8
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 40 vanilla cookies or wafers crushed to make crumbs
  • ¼ cup melted butter
  • ¼ cup white sugar
For the Cheesecake Filling:
  • 1 pound cream cheese at room temperature
  • ½ cup white sugar
  • 3 eggs
  • ¾ teaspoon vanilla extract
For the Creamy Topping:
  • ¼ cup white sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 375°F.
  2. Grease a 9-inch springform pie pan.
  3. Combine the cookie crumbs with the butte and sugar to make the crust.
  4. Press this mixture into the base of the greased pie pan.
  5. Bake the crust for 8 minutes then cool on a wire rack, still in the pan.
  6. Mix the filling ingredients together and spoon over the cooled crust.
  7. Bake for 20 minutes or until no longer jiggly in the middle.
  8. Cool on a wire rack.
  9. Combine the topping ingredients and spread the mixture over the cooled cheesecake.
  10. Turn the oven up to 475°F, wait 3 minutes, then bake the cheesecake in there for 10 minutes.
  11. Let the cheesecake cool for 10 minutes, then run a knife around the edge and refrigerate it overnight.
  12. The next day, release the cheesecake from the springform pan and slice to serve.