Description
Classic Cheesecake is the ultimate dessert, known for its smooth, creamy texture and buttery graham cracker crust. This rich and decadent treat is perfect for any occasion, from family gatherings to special celebrations. With a simple, easy-to-follow recipe, you can make a perfect cheesecake at home that rivals your favorite bakery version. Top with fresh berries, chocolate, or caramel sauce, and you have a dessert that’s sure to impress.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 tablespoon all-purpose flour (optional, for added stability)
Fresh berries, whipped cream, or fruit compote (optional, for topping)
Chocolate drizzle or caramel sauce (optional, for topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter. Press the mixture into the bottom of a 9-inch springform pan, pressing it firmly into the base and up the sides slightly. Bake the crust in the preheated oven for 8-10 minutes, then remove it from the oven and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add the sugar and continue beating until fluffy. Add the vanilla extract and mix well. Add the eggs, one at a time, beating well after each addition. Once the eggs are fully incorporated, add the sour cream and flour (if using), and mix until smooth.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake: Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is just slightly jiggly when the pan is gently shaken. You can also test for doneness by inserting a toothpick or knife into the center of the cheesecake—if it comes out mostly clean with just a few moist crumbs, it’s done.
- Cool and refrigerate: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
- Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Top with fresh berries, whipped cream, or any other topping you prefer. Slice and enjoy!
Notes
Use a high-quality cream cheese for the smoothest texture.
To prevent cracking, let the cheesecake cool gradually in the oven and chill it properly before serving.
If using a different crust, such as Oreo or nut-based, adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
