Vanilla Cheesecake

Vanilla Cheesecake

True vanilla cheese cakiness.
Refrigerate overnight; 20 minutes prep time
Prep Time

Refrigerate overnight; 20 minutes

serves 8 to 10

8 to 10

80 to 90 minutes cook time
Cook Time

80 to 90 minutes

hard difficulty



  • 1

    The night before: Spoon yogurt into a strainer lined with wet paper towel and set over a bowl. Cover with plastic wrap and refrigerate to let drain, overnight.

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  • 2

    Next day: Preheat oven to 325 degrees. Thoroughly spray bottom and sides of 9-inch springform pan with nonstick oil spray. Press crumbs evenly into pan bottom and sides. Set aside.

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  • 3

    In a large mixing bowl, add cottage cheese, yogurt, cream cheese, annd sour cream. Mix until smooth. Add remaining ingredients. Mix until well combined.

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  • 4

    Pour batter into prepared springform pan. Tap pan gently on counter to remove air bubbles. Bake in preheated oven 50 to 60 minutes, or until set but still slightly wobbly in the center.

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  • 5

    Turn off oven, leaving cheesecake in for 30 minutes. Remove pan to a rack and let cool completely. Chill cheesecake at least 2 hours or overnight.

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Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
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