CategoryDesserts
Classic Cheesecake is a rich and creamy dessert with a smooth filling and a buttery graham cracker crust. It's perfect as-is or topped with fresh berries, chocolate, or caramel sauce. A timeless favorite for any occasion!
For the Crust
2 cups graham cracker crumbs (about 12-14 crackers)
⅓ cup granulated sugar
½ cup unsalted butter (melted)
For the Filling
8 oz cream cheese (softened)
1 cup granulated sugar
1 tsp vanilla extract
1 tsp lemon zest (optional, for a tangy flavor)
4 large eggs
1 cup sour cream
For Topping
Fresh berries, berry compote, or whipped cream (optional)
Prepare the Crust
1
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Make the Crust Mixture:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press into Pan:
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed cup to compact the crust.
- Bake the Crust:
- Bake for 10 minutes, then set aside to cool while preparing the filling.
Make the Cheesecake Filling
2
- Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar and Vanilla:
- Gradually add the sugar, vanilla extract, and lemon zest (if using). Mix until well incorporated.
- Add Eggs:
- Beat in the eggs one at a time, mixing just until blended after each addition.
- Stir in Sour Cream:
- Gently fold in the sour cream until the filling is smooth.
Assemble and Bake
3
- Pour the Filling:
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
- Cool Slowly:
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Refrigerate:
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Serving Suggestions
4
- Remove from Pan:
- Carefully run a knife around the edge of the pan before removing the springform ring.
- Garnish:
- Top with fresh berries, a drizzle of berry compote, or whipped cream for added flavor and presentation.
Pro Tips
5
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smoother filling.
- Prevent Cracks: Bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with 1 inch of hot water.
- Make Ahead: Cheesecake can be made up to 2 days in advance. Store covered in the refrigerator.
Ingredients
For the Crust
2 cups graham cracker crumbs (about 12-14 crackers)
⅓ cup granulated sugar
½ cup unsalted butter (melted)
For the Filling
8 oz cream cheese (softened)
1 cup granulated sugar
1 tsp vanilla extract
1 tsp lemon zest (optional, for a tangy flavor)
4 large eggs
1 cup sour cream
For Topping
Fresh berries, berry compote, or whipped cream (optional)
Directions
Prepare the Crust
1
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Make the Crust Mixture:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press into Pan:
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed cup to compact the crust.
- Bake the Crust:
- Bake for 10 minutes, then set aside to cool while preparing the filling.
Make the Cheesecake Filling
2
- Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar and Vanilla:
- Gradually add the sugar, vanilla extract, and lemon zest (if using). Mix until well incorporated.
- Add Eggs:
- Beat in the eggs one at a time, mixing just until blended after each addition.
- Stir in Sour Cream:
- Gently fold in the sour cream until the filling is smooth.
Assemble and Bake
3
- Pour the Filling:
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
- Cool Slowly:
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Refrigerate:
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Serving Suggestions
4
- Remove from Pan:
- Carefully run a knife around the edge of the pan before removing the springform ring.
- Garnish:
- Top with fresh berries, a drizzle of berry compote, or whipped cream for added flavor and presentation.
Pro Tips
5
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smoother filling.
- Prevent Cracks: Bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with 1 inch of hot water.
- Make Ahead: Cheesecake can be made up to 2 days in advance. Store covered in the refrigerator.
Notes
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