This classic cheesecake is the epitome of creamy indulgence, offering a perfect balance of rich texture and tangy flavor. With a buttery graham cracker crust, a velvety smooth filling, and a touch of vanilla, this cheesecake is sure to impress. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe will leave everyone asking for seconds. Simple yet sophisticated, it’s a timeless dessert that never goes out of style.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the cheesecake filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
For the topping (optional):
- Fresh berries (strawberries, raspberries, blueberries, etc.)
- Whipped cream
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact it tightly. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream, heavy cream, and flour until fully incorporated, ensuring the mixture is smooth and lump-free.
- Bake the cheesecake:
- Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Cool and chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the cheesecake to firm up.
- Serve:
- Before serving, top the cheesecake with fresh berries or whipped cream if desired. Slice with a hot knife for clean cuts.