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Classic Cheesecake

Yields10 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

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!

Classic Cheesecake

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

  1. Preheat Oven:
    • Preheat your oven to 325°F (160°C).
  2. Make the Crust Mixture:
    • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. 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.
  4. Bake the Crust:
    • Bake for 10 minutes, then set aside to cool while preparing the filling.
Make the Cheesecake Filling
2

 

  1. 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.
  2. Add Sugar and Vanilla:
    • Gradually add the sugar, vanilla extract, and lemon zest (if using). Mix until well incorporated.
  3. Add Eggs:
    • Beat in the eggs one at a time, mixing just until blended after each addition.
  4. Stir in Sour Cream:
    • Gently fold in the sour cream until the filling is smooth.
Assemble and Bake
3

 

  1. Pour the Filling:
    • Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
  2. Bake the Cheesecake:
    • Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
  3. 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.
  4. Refrigerate:
    • Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Serving Suggestions
4

 

  1. Remove from Pan:
    • Carefully run a knife around the edge of the pan before removing the springform ring.
  2. 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.

Nutrition Facts

0 servings

Serving size