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Classic Cheesecake

Classic Cheesecake
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Classic Cheesecake is a creamy, smooth dessert with a rich texture and subtle sweetness, perfect for any occasion or a special treat. Made with simple, easy-to-find ingredients, this cheesecake offers a buttery graham cracker crust and a luscious cream cheese filling that melts in your mouth. With easy customization options and an impressive presentation, it is ideal for celebrations, casual gatherings, or indulgent weekday desserts.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free cookies for variation)
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 4 (8 oz) packages full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream

Instructions

  1. Prepare the Crust: Start by crushing the graham crackers into fine crumbs, then mix them with melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a springform pan to form a sturdy, flavorful base.
  2. Beat the Cream Cheese: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until it becomes silky and free of lumps, ensuring a smooth cheesecake texture.
  3. Add Sugar and Eggs: Gradually incorporate the sugar into the cream cheese mixture, mixing until smooth. Add eggs one at a time, beating gently after each addition just until combined to avoid incorporating too much air and prevent cracks.
  4. Mix in Vanilla and Cream: Stir in vanilla extract along with sour cream or heavy cream carefully by hand to maintain the dense, creamy texture of the batter.
  5. Bake the Cheesecake: Pour the batter over the prepared crust and bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still slightly jiggles. Baking at a low temperature prevents cracking and drying out.
  6. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually. Then refrigerate the cheesecake for at least 4 hours or overnight to allow flavors to develop and the cheesecake to firm up for clean slicing.

Notes

  • Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
  • Mix just until combined to keep the texture creamy and minimize cracking.
  • Bake the cheesecake in a water bath to maintain moisture and prevent cracks.
  • Cool the cheesecake gradually in the oven to avoid sudden temperature changes and cracking.
  • Chill the cheesecake well in the refrigerator for optimal flavor development and clean cutting.

Nutrition

Keywords: classic cheesecake, creamy cheesecake, homemade cheesecake, graham cracker crust, creamy dessert

Find it online: https://lillysplate.com/classic-cheesecake/