Here’s a classic, rich, and creamy Cheesecake recipe—perfect for dessert lovers. 🍰
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream or heavy cream (optional, for extra creaminess)
Optional Topping:
- Fresh berries, fruit compote, or chocolate ganache
Instructions
1. Preheat Oven
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan.
2. Make the Crust
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of the pan and slightly up the sides.
- Bake for 10 minutes, then let cool.
3. Prepare the Filling
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and vanilla, mixing well.
- Add eggs one at a time, blending gently after each addition.
- Stir in sour cream or heavy cream if using.
4. Bake the Cheesecake
- Pour filling over the crust.
- Bake for 55–65 minutes, until the edges are set but the center slightly jiggles.
- Turn off the oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracking.
5. Cool & Chill
- Remove from oven and cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
6. Serve
- Remove the sides of the springform pan.
- Top with fresh berries, fruit compote, or chocolate ganache before serving.
💡 Tips:
- For extra smooth cheesecake, beat cream cheese on low speed to avoid incorporating too much air.
- Use a water bath for even baking and to reduce cracking.
- Leftovers keep well in the fridge for up to 5 days.
I can also give a quick no-bake cheesecake version that’s ready in under an hour and just as creamy. Do you want that version?
