Ingredients: cream cheese, sugar, eggs, sour cream, vanilla extract, graham cracker crumbs, butter.
Classic cheesecake is a creamy and indulgent dessert that’s perfect for any occasion. Here’s a straightforward recipe for making a delicious classic cheesecake:
Classic Cheesecake Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the topping (optional):
- Fresh berries or fruit compote
- Whipped cream
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down evenly.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Prepare the filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and mix until well combined.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until blended. Be careful not to overmix to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Bake the cheesecake:
- Pour the filling over the cooled crust and spread it evenly.
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
- Bake in the preheated oven for 55-70 minutes, or until the center is almost set but still slightly jiggly when you gently shake the pan. The edges should be set and starting to pull away from the pan.
- Cool the cheesecake:
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
- Remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
- Serve:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan, then carefully remove the sides of the pan.
- Top the cheesecake with fresh berries, fruit compote, or whipped cream if desired. Slice and serve.
Enjoy your classic cheesecake!
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