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Perfect Vanilla Cheesecake

  • Author: Elizabeth Buuck
  • Prep Time: 30 minutes
  • Cook Time: 1 hr 45 min
  • Total Time: 2 hrs 15 minutes + chill time
  • Yield: 1 9" Cheesecake 1x


The perfect vanilla cheesecake, buttery chocolate cookie crust, topped with whipped chocolate ganache. 



For the Crust

  • 3 Boxes (27 cookies) Bahlsen Dark Choco Leibniz
  • 4 TBSP Unsalted Butter, melted
  • 3 TBSP Light Brown Sugar
  • 1/2 tsp Salt

For the Cheesecake filling

  • 32 oz (4 Packages) Cream Cheese, at room temperature
  • 1 1/4 C Granulated Sugar
  • 1/3 C All Purpose Flour
  • 1/2 tsp Salt
  • 2/3 C Sour Cream, at room temperature
  • 2 tsp Vanilla Extract
  • 3 Lg Eggs, at room temperature

For the Whipped Chocolate Ganache


  • 60 grams Dark Chocolate 
  • 60 grams Heavy Cream


  • 60 grams Milk Chocolate
  • 30 grams Heavy Cream


  • 60 grams White Chocolate
  • 20 grams Heavy Cream


For the Crust

  • Preheat the oven to 350 degrees
  • Crush the cookies using a food processor or high powered blender
  • Stir together the cookies with the remaining ingredients
  • Press crust into springform pan
  • Bake for 15 minutes, then cool completely in the fridge

For the Cheesecake Filling

  • In a stand mixer, beat the cream cheese with the paddle attachment for 5 minutes, until smooth.
  • Whisk together the flour, sugar, and salt in a separate bowl, then add to the mixer and mix to combine.
  • Add in the sour cream and vanilla, mix to combine.
  • Add the eggs, one at a time, until combined.
  • Scrape down the sides and bottom of the bowl to make sure everything has been combined and there are no lumps.
  • Wrap the springform pan with a slow cooker liner and then aluminum foil.
  • Pour the cheesecake batter into the crust, and place it in a water bath.
  • Bake at 350 for 45 minutes, then lower the oven temp to 325 and bake until set – about another 45 minutes
  • Allow to cool in the oven with the oven door cracked for 1 hour
  • Chill in the refrigerator until ready to serve

For the Whipped Chocolate Ganache

  • Put the different varieties of chocolate in separate bowls.
  • Separate out the cream per each variety of chocolate as well. Heat the cream until just before boiling.
  • Pour over the chocolate and let set for 1 minute. Whisk until smooth.
  • Let come to room temperature. Whip with hand mixer until light and fluffy – about 2-3 minutes.
  • Pipe or spread onto top of cheesecake.



*It is very important to use room temperature ingredients when making cheesecake. I let the cream cheese, sour cream, and eggs sit on the counter for at least 3 hours before baking.

Keywords: vanilla cheesecake, new york cheesecake, cookie crust cheesecake