Pin by Ruth Pauza on Soon Cooking | Cheesecake, Eat dessert, Yummy food dessert

There’s something truly magical about a homemade cheesecake that brings a sense of comfort and indulgence to any gathering. This creamy dessert is not just a treat; it’s a celebration of rich flavors and delightful textures that melt in your mouth. Perfect for special occasions like birthdays, anniversaries, or even a cozy dinner with friends, this cheesecake is sure to impress. With its buttery graham cracker crust and smooth, velvety filling, there’s no wonder why it remains a beloved classic.

What makes this cheesecake recipe stand out is its simplicity, allowing even novice bakers to create a dessert that feels gourmet. You’ll love how easy it is to personalize with your favorite toppings or fruit compotes, making every slice a unique experience. Let’s get started on this delightful journey to cheesecake perfection!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ 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

Gather all your ingredients to get started on this delightful cheesecake.

Directions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Gradually add 1 cup sugar and vanilla extract, mixing until fully incorporated.
6. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
7. Pour in the sour cream and mix until just combined. Be careful not to overmix.
8. Pour the cheesecake batter into the prepared crust and spread evenly.
9. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
11. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Tips & Variations

• Ingredient substitutions: For a gluten-free option, you can use gluten-free graham crackers or almond flour for the crust.
• Optional variations: Top your cheesecake with fresh berries, chocolate ganache, or a drizzle of caramel sauce for additional flavor.
• Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen; just wrap it well in plastic wrap and foil for up to 3 months, then thaw it in the fridge before serving.

Recipe Information

• Prep time: 20 minutes
• Cook time: 1 hour
• Total time: 5 hours (including cooling and chilling)
• Servings: 12 slices
• Difficulty level: Easy

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Classic Cheesecake

350kcal

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Prep 20 minutes mins

Cook 1 hour hr

Total 5 hours hrs

A simple and indulgent classic cheesecake recipe with a buttery graham cracker crust and a creamy filling that melts in your mouth.

Servings 12 slices

Course Dessert

Cuisine American

Ingredients

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For the crust

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups unsalted butter, melted

For the filling

• ▢ 4 packages cream cheese, softened (8 oz each)
• ▢ 1 cups granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 large eggs
• ▢ 1 cups sour cream

Method

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Preparation

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Gradually add 1 cup sugar and vanilla extract, mixing until fully incorporated.
6. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
7. Pour in the sour cream and mix until just combined. Be careful not to overmix.
8. Pour the cheesecake batter into the prepared crust and spread evenly.

Baking

1. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
3. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Nutrition

Serving1gCalories350kcalCarbohydrates30gProtein5gFat25gSaturated Fat15gSodium300mgFiber1gSugar15g

Notes

For a gluten-free option, you can use gluten-free graham crackers or almond flour for the crust. Optional variations include topping your cheesecake with fresh berries, chocolate ganache, or a drizzle of caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen; just wrap it well in plastic wrap and foil for up to 3 months, then thaw it in the fridge before serving.

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