Classic Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
For the Topping (optional):
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
- Fruit compote or sauce
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan lightly with butter.
2. Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Mix in the sour cream and vanilla extract until smooth.
- Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air, which can cause cracking.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- To prevent cracks, place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden.
5. Cool the Cheesecake:
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks.
- After 1 hour, remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
- Before serving, remove the sides of the springform pan.
- Top the cheesecake with fresh berries, whipped cream, or fruit compote if desired.
- Slice and serve chilled.
7. Storage:
- Store any leftovers in the refrigerator, covered, for up to 5 days.
Enjoy your rich, creamy, and perfectly smooth classic cheesecake!
4o
