Indulge in the creamy, smooth texture and rich flavors of a classic cheesecake, made with love and perfect for any occasion. This recipe blends a buttery graham cracker crust with a velvety cheesecake filling, topped with a hint of vanilla, and finished with your favorite topping. Whether you’re celebrating a special event or simply treating yourself, this cheesecake will melt in your mouth, offering the perfect balance of sweetness and richness.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 tsp cinnamon (optional)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 1 cup sour cream (for a tangy finish)
- 1/4 cup heavy cream (for a smooth texture)
For the Topping (optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Whipped cream or fruit preserves
Instructions:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until well combined and the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, covering the base evenly.
- Bake the crust for about 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sugar, vanilla, and salt, beating until fully combined.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is mixed.
- Add the sour cream and heavy cream, continuing to beat until smooth and silky.
- Bake the Cheesecake:
- Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until the edges are set and the center slightly jiggles when gently shaken.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
- Chill and Serve:
- After the hour in the oven, remove the cheesecake and cool it completely at room temperature.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, for best results.
- Add Toppings:
- Before serving, top the cheesecake with fresh berries, whipped cream, or your favorite fruit preserves for an extra burst of flavor.
- Serve and Enjoy:
- Slice the cheesecake with a hot knife for clean edges. Serve chilled and savor each bite of this creamy, rich dessert.
This cheesecake is a crowd-pleaser that will leave everyone coming back for more! Whether you’re preparing it for a holiday, party, or simply for yourself, this recipe guarantees a delightful treat every time.