Classic Cheesecake Recipe
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Classic Cheesecake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free (with substitutions)
Description
This Classic Cheesecake Recipe delivers a rich, creamy, and smooth dessert with a perfect balance of tangy cream cheese and subtle sweetness. Featuring a buttery graham cracker crust and a velvety filling enhanced with vanilla, this timeless cheesecake is easy to make and can be customized with various toppings and dietary adaptations to impress any guest.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: Crush graham crackers into fine crumbs and mix them with melted butter and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate the crust while you prepare the filling to help it set.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add granulated sugar and continue beating until creamy. Mix in sour cream and vanilla extract, then add eggs one at a time, blending just until combined to avoid overmixing.
- Assemble and Bake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 55-70 minutes, or until the center is almost set but still slightly jiggly. For best results, use a water bath by wrapping the springform pan with foil and placing it in a larger pan filled halfway with hot water to ensure even cooking and prevent cracking.
- Cool and Chill: Once baked, allow the cheesecake to cool gradually to room temperature to avoid cracks. Then refrigerate for at least 4 hours or preferably overnight to fully set the filling and develop a silky texture.
- Serving: Before serving, loosen the sides with a knife and carefully remove the springform pan rim. Add any desired toppings or garnishes such as fresh berries or fruit compote. Slice with a warm knife for clean, elegant pieces.
Notes
- Always use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Avoid overmixing the filling to maintain a dense yet creamy texture without air bubbles.
- Using a water bath during baking helps prevent cracks and maintains moisture.
- Bake at a low temperature to avoid browning and cracking.
- Cool the cheesecake gradually before refrigerating to reduce the risk of surface cracks.
- This recipe can be easily adapted to gluten-free by substituting the crust ingredients with gluten-free cookies or almond flour.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: classic cheesecake, creamy cheesecake, easy cheesecake, baked cheesecake, gluten-free cheesecake, dessert
