Cheesecake is a dessert that holds a special place in many hearts. Its rich, creamy texture combined with a sweet, crumbly crust makes it an all-time favorite.
Whether you’re celebrating a special occasion or just indulging in a sweet treat, cheesecake never disappoints.
This simple and easy cheesecake recipe is perfect for both novice and experienced bakers. With just a few basic ingredients and straightforward steps, you can create a dessert that looks and tastes like it came from a professional bakery.
Classic Cheesecake Recipe
Creamy, rich, and incredibly easy to make, this cheesecake is the perfect indulgence for any dessert lover! 🍰
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
Instructions
1. Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Add the vanilla extract and mix.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Add Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the mixture is smooth and creamy.
6. Pour Filling into Crust: Pour the cream cheese mixture over the cooled crust, spreading it evenly.
7. Bake: Place the pan in the preheated oven and bake for 55-70 minutes, or until the center is set and the edges are lightly browned. The center should still jiggle slightly when you shake the pan.
8. Cool and Chill: Allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours, or overnight, to set.
FAQs
Q1: Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and richness of the cheesecake might be slightly different. Full-fat cream cheese is recommended for the best results.
Q2: How do I prevent my cheesecake from cracking?
To prevent cracks, avoid over-mixing the batter, use room temperature ingredients, and bake the cheesecake in a water bath. Cooling the cheesecake gradually in the oven with the door slightly ajar also helps.
Q3: Can I make this cheesecake ahead of time?
Absolutely! Cheesecake actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator until you’re ready to serve.
Q4: How should I store leftover cheesecake?
A4: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 15 days. To freeze, wrap it tightly in plastic wrap and then in aluminum foil.
Q5: Can I add different flavors to the cheesecake?
A5: Yes, you can add various flavors to the cheesecake batter. Consider adding lemon zest, almond extract, or melted chocolate to create different variations. You can also swirl in fruit preserves or caramel sauce before baking.
