Cheesecake
Cheesecake is a classic dessert that never goes out of style, beloved for its creamy texture and rich flavor. Whether you serve it at a family gathering, a birthday celebration, or simply as a weekend treat, this delightful dessert is sure to bring smiles to everyone’s faces. What truly makes cheesecake special is its versatility, allowing you to experiment with an array of toppings, from fresh fruit to decadent chocolate sauce. Once you master this cheesecake recipe, you’ll find yourself making it time and again.
This particular cheesecake recipe is easy to follow and yields a luscious, creamy cake with just the right balance of sweetness. From the buttery graham cracker crust to the velvety filling, every bite is a celebration of flavor that enchantingly melts in your mouth. Perfect for both casual events and more formal gatherings, it’s no wonder that cheesecake has captured hearts around the world. Friends and family won’t be able to resist asking for seconds!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
The key ingredients ready for preparation.
Directions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter until they are well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the vanilla extract and blend well to incorporate.
- Add the eggs one at a time, mixing well after each addition until they are fully combined into the batter.
- Gently mix in the sour cream and all-purpose flour until just combined; be careful not to overmix, as this can affect the texture.
- Carefully pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is set and the edges are lightly golden.
- Once baked, turn off the oven and leave the cheesecake inside for an additional hour. This gentle cooling helps prevent cracks on the surface.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
- Serve the cheesecake plain or top it with your favorite toppings, such as fresh fruit, whipped cream, or chocolate drizzle.
Tips & Variations
- Ingredient Substitutions: For a gluten-free version, use gluten-free graham cracker crumbs. You can also swap cream cheese for ricotta cheese for a slightly different texture.
- Optional Variations: Try adding lemon zest for a refreshing citrus twist or swirl in fruit purée before baking for a flavored cheesecake.
- Storage or Reheating Tips: Store leftovers covered in the refrigerator for up to 5 days. If you’d like to serve it warm, you can briefly microwave individual slices.
Recipe Information
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 4 hours 80 minutes (including chilling)
- Servings: 10
- Difficulty level: Easy
Classic Cheesecake
350kcal
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs For the base of the cheesecake.
- 0.5 cup unsalted butter, melted To bind the crust.
Filling Ingredients
- 2 cups cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 cup granulated sugar Sweetens the cheesecake.
- 1 teaspoon vanilla extract For flavor.
- 4 large eggs Adds richness and structure.
- 1 cup sour cream Enhances creaminess.
- 0.25 cup all-purpose flour Helps stabilize the filling.
Method
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter until they are well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the vanilla extract and blend well to incorporate.
- Add the eggs one at a time, mixing well after each addition until they are fully combined into the batter.
- Gently mix in the sour cream and all-purpose flour until just combined; be careful not to overmix, as this can affect the texture.
- Carefully pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Baking
- Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is set and the edges are lightly golden.
- Once baked, turn off the oven and leave the cheesecake inside for an additional hour. This gentle cooling helps prevent cracks on the surface.
Chilling and Serving
- After an hour, remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
- Serve the cheesecake plain or top it with your favorite toppings, such as fresh fruit, whipped cream, or chocolate drizzle.
Nutrition
Serving1gCalories350kcalCarbohydrates27gProtein5gFat25gSaturated Fat15gSodium300mgFiber1gSugar14g
Notes
For a gluten-free version, use gluten-free graham cracker crumbs. You can also swap cream cheese for ricotta cheese for a slightly different texture. Try adding lemon zest for a refreshing citrus twist or swirl in fruit purée before baking for a flavored cheesecake. Store leftovers covered in the refrigerator for up to 5 days.