Cheesecake is a timeless dessert that combines a smooth, creamy filling with a buttery graham cracker crust. Perfect for any occasion, this classic cheesecake recipe is designed to be simple and foolproof, ensuring delicious results every time. Follow these steps to create a rich and indulgent cheesecake that will impress your friends and family.
Ingredients
For the Crust:
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- 1 and 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Filling:
- 4 packages (32 oz or 900g) cream cheese, softened
- 1 and 1/4 cups (250g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (160ml) sour cream, at room temperature
- 2/3 cup (160ml) heavy cream, at room temperature
- 2 tablespoons all-purpose flour
For the Topping (Optional):
- Fresh berries
- Fruit compote
- Whipped cream
Instructions
1. Preheat Your Oven:
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan and wrap the bottom with a double layer of heavy-duty aluminum foil to prevent leaks.
2. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
3. Prepare the Filling:
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the sugar, beating until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition.
- Mix in the sour cream and heavy cream until just combined.
- Sift the flour over the batter and fold it in gently.
4. Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
5. Chill the Cheesecake:
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
6. Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Top with fresh berries, fruit compote, or whipped cream if desired.
- Slice and enjoy!
Tips for the Perfect Cheesecake
- Room Temperature Ingredients: Ensure that the cream cheese, eggs, sour cream, and heavy cream are at room temperature to prevent lumps and ensure a smooth filling.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix on low speed and stop as soon as the ingredients are combined.
- Water Bath: Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracks. Make sure the aluminum foil is tightly wrapped around the pan to prevent water from seeping in.
- Cooling Gradually: Allowing the cheesecake to cool gradually in the oven and then in the refrigerator helps to prevent cracks and ensures a smooth texture.
FAQ’s
1. Can I make this cheesecake ahead of time?
- Yes, cheesecake is a great make-ahead dessert. It can be prepared up to 2 days in advance and stored in the refrigerator. It also freezes well for up to 3 months.
2. How do I store leftover cheesecake?
- Store leftover cheesecake in an airtight container in the refrigerator for up to a week. For longer storage, wrap slices individually in plastic wrap and freeze.
3. Can I use a different type of crust?
- Yes, you can use crushed cookies (like Oreos) or a nut crust instead of graham crackers. Adjust the sugar and butter as needed based on the type of crust.
4. What can I do if my cheesecake cracks?
- If your cheesecake cracks, don’t worry! You can cover the cracks with toppings like fresh berries, fruit compote, or whipped cream.
5. Can I add flavors to the cheesecake?
- Absolutely! You can add different extracts (like almond or lemon), swirl in fruit purees, or mix in chocolate chips to customize your cheesecake.