Cheesecake

Perfect for any occasion, this classic cheesecake is rich, creamy, and incredibly easy to make!

If you’ve ever dreamed of mastering the art of cheesecake, you’ve come to the right place. This classic cheesecake recipe is rich, creamy, and has a perfectly buttery graham cracker crust. Whether you’re a seasoned baker or just starting out, follow this step-by-step guide to create a dessert that’s guaranteed to impress!

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs (about 14 crackers)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon (optional, for extra flavor)

For the Cheesecake Filling:

  • 4 (8 oz) cream cheese blocks, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1 tbsp all-purpose flour (helps with structure)
  • 4 large eggs, room temperature

For the Topping (Optional, But Recommended!):

  • 1/2 cup sour cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh berries, fruit compote, or caramel drizzle for garnish

Step-by-Step Recipe

Step 1: Prepare the Crust

a] Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
b] In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
c] Press the mixture evenly into the bottom of the pan using the back of a spoon or a flat measuring cup.
d]  Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

💡 Tip: A well-packed crust prevents crumbling when slicing!

Step 2: Make the Cheesecake Filling

a] In a large bowl, beat cream cheese with a hand mixer (or stand mixer) on low speed until smooth and creamy.
b] Add sugar and vanilla extract, beating until combined. Scrape down the sides of the bowl to ensure even mixing.
c] Mix in sour cream and flour, blending just until incorporated.
d] Add the eggs, one at a time, mixing on low speed. Do not overmix! Overmixing can create air bubbles, leading to cracks.

💡 Tip: Using room-temperature ingredients prevents lumps and ensures a silky-smooth batter.

Step 3: Assemble & Bake

a] Pour the cheesecake batter over the cooled crust, spreading it evenly.
b] Place the springform pan inside a larger baking dish and pour hot water around it, creating a water bath. This helps the cheesecake bake evenly without cracks.
c] Bake at 325°F (163°C) for 60–70 minutes, or until the center is slightly jiggly but the edges are set.

💡 Tip: The center should wobble slightly when you shake the pan—this means it’s perfectly baked!

Step 4: Cool the Cheesecake Properly

a] Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling prevents sudden temperature changes, which cause cracks.
b] Remove from the oven and cool at room temperature for another 30 minutes.
c] Cover with plastic wrap and chill in the fridge for at least 4 hours (overnight is best!).

💡 Tip: Never rush the cooling process—this is the secret to a perfect texture!

Step 5: Make the Topping (Optional but Delicious!)

a] In a bowl, whisk together sour cream, powdered sugar, and vanilla extract.
b] Spread evenly over the chilled cheesecake for a glossy, creamy finish.
c] Decorate with fresh berries, fruit compote, caramel drizzle, or chocolate shavings.

🍴 Serving & Storage Tips

  • 🍽 To slice neatly: Dip a sharp knife in hot water before slicing. Wipe the knife between each cut.
  • ❄ Storage: Cheesecake keeps well in the fridge for up to 5 days in an airtight container.
  • 🧊Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

“Indulge in every creamy, velvety bite of this delicious cheesecake, where rich flavors and a buttery crust come together for the ultimate dessert experience—pure bliss on a plate!

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