Discover the secret to the perfect classic cheesecake with this easy-to-follow recipe. This cheesecake boasts a velvety smooth texture, a buttery graham cracker crust, and a rich, creamy filling that will impress family and friends. Perfect for any occasion, this cheesecake can be topped with your favorite fruits or sauces to elevate its deliciousness even further!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened (use full-fat for best results)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup sour cream
- ¼ cup all-purpose flour (optional, for added structure)
- Zest of 1 lemon (optional, for a hint of brightness)
For the Topping (optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Fruit compote or sauce
- Whipped cream
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, mixing until well combined.
- Mix in the vanilla extract and lemon zest (if using).
- Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix to prevent air bubbles.
- Stir in the sour cream and flour (if using) until smooth and fully incorporated.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- To prevent cracks, you can place a shallow pan filled with water on the lower rack of the oven. This will create steam while baking.
- Bake the cheesecake for about 60-70 minutes or until the edges are set and the center is slightly jiggly (it will continue to firm up as it cools).
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour. This helps prevent cracking.
- Chill:
- After the cheesecake has cooled in the oven, remove it and let it cool completely at room temperature.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to set perfectly.
- Serve:
- Before serving, remove the cheesecake from the springform pan.
- Top with fresh berries, fruit compote, or whipped cream if desired.
- Slice with a sharp knife (dipping the knife in hot water and wiping it dry between slices helps create clean cuts).
Tips:
- For an even creamier texture, use room temperature ingredients.
- Experiment with different toppings like chocolate ganache, caramel sauce, or crushed cookies for added flavor.
- Store leftovers covered in the refrigerator for up to 5 days.