cheesecake recipe

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This perfect classic cheesecake is creamy, smooth, and rich with a buttery graham cracker crust. It’s an elegant and delicious dessert that is ideal for any special occasion or just when you need a decadent treat!

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1/4 cup all-purpose flour (optional, for a firmer texture)

For the Topping (Optional):

  • Fresh berries, berry compote, or caramel sauce

Instructions

  1. Prepare the Crust:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated.
  • Press the mixture into the bottom of the prepared pan, using the back of a spoon or the bottom of a glass to press it firmly and evenly.
  • Bake for 10 minutes, then set aside to cool while preparing the filling.
  1. Make the Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
  • Gradually add the sugar and beat until well combined. Add the sour cream and vanilla extract, mixing until fully incorporated.
  • Add the eggs, one at a time, beating on low speed after each addition. Avoid over-mixing to prevent cracking.
  • If using, sift the flour over the mixture and gently fold it in for a slightly firmer texture.
  1. Assemble and Bake:
  • Pour the cheesecake batter over the pre-baked crust, spreading it evenly.
  • Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  1. Cool and Chill:
  • Remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool to room temperature.
  • Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
  1. Serve:
  • Before serving, remove the cheesecake from the springform pan. Top with fresh berries, a berry compote, or caramel sauce if desired. Slice and enjoy!

Let me know if you need any adjustments or additional details!

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