Indulge in the ultimate dessert experience with this Perfect Classic Cheesecake. With its rich, creamy filling and a buttery graham cracker crust, it’s the ideal treat for any special occasion or simply as a delightful dessert to enjoy with family and friends.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake:
4 packages (8 oz each) cream cheese, softened
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
For the Topping (Optional):
Fresh berries or fruit preserves
Whipped cream
Directions:
Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until just combined.
Bake: Pour the cheesecake batter over the crust in the springform pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set with a slightly jiggly center.
Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set and develop its flavors.
Serve: Before serving, add fresh berries, fruit preserves, or whipped cream if desired.
Serving Tips:
Slice Cleanly: Use a sharp knife to cut the cheesecake into slices. For clean cuts, dip the knife in warm water and wipe it between slices.
Chill Before Serving: Serve the cheesecake chilled for the best texture and flavor. If it’s been in the fridge, let it sit at room temperature for about 15 minutes before slicing for easier cutting.
Add Toppings: Top your cheesecake with fresh berries, fruit preserves, or a dollop of whipped cream just before serving for extra flavor and visual appeal.
Garnish: Consider garnishing with a sprinkle of graham cracker crumbs, a drizzle of chocolate or caramel sauce, or a few mint leaves for an added touch.
Storage Tips:
Refrigeration: Store the cheesecake in the refrigerator. Cover it with plastic wrap or foil to prevent it from absorbing any odors from the fridge. It will keep well for up to 5 days.
Freezing: To freeze, wrap the cheesecake tightly in plastic wrap, then foil, to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator for 6-8 hours or overnight before serving.
Portioning for Freezing: For easier thawing and serving, consider slicing the cheesecake before freezing. Place parchment paper between slices to prevent them from sticking together.
Serving After Freezing: When ready to serve, let the cheesecake thaw in the refrigerator for several hours or overnight. Avoid thawing it at room temperature, as this can cause the texture to become uneven.
Avoiding Moisture: To prevent condensation and sogginess, avoid placing the cheesecake in a humid environment or storing it uncovered for long periods.
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FAQs:
Can I use a different type of crust for this cheesecake?
Yes, you can substitute the graham cracker crust with other types of crusts such as chocolate cookie crumbs or crushed digestive biscuits. Just make sure the crust is firm and well-pressed to support the creamy filling.
How do I prevent cracks from forming on the cheesecake?
To prevent cracks, bake the cheesecake at a lower temperature and avoid overmixing the batter. Let the cheesecake cool gradually by turning off the oven and cracking the door slightly. Also, make sure to chill the cheesecake thoroughly before serving.
Can I make this cheesecake ahead of time?
Absolutely! You can prepare the cheesecake up to 2 days in advance and store it in the refrigerator. If you want to make it further in advance, you can freeze it for up to 2 months. Be sure to thaw it in the refrigerator before serving.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It should not be liquid but should have a slight wobble when shaken gently. This ensures a creamy texture without being undercooked.
Conclusion:
This Perfect Classic Cheesecake is sure to impress with its smooth texture and delectable flavor. Whether you’re celebrating a special occasion or simply craving a classic dessert, this recipe delivers every time. Enjoy!
📖 Recipe:
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Perfect Classic Cheesecake
- Total Time: 5 hours 20 minutes (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the Perfect Classic Cheesecake, a rich and creamy dessert featuring a buttery graham cracker crust and a smooth, velvety filling. This timeless recipe is perfect for celebrations or as a special treat. With simple ingredients and straightforward instructions, you’ll have a delicious cheesecake that is sure to impress your family and friends.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake:
4 packages (8 oz each) cream cheese, softened
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
For the Topping (Optional):
Fresh berries or fruit preserves
Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of the prepared pan to form the crust.
- Prepare the Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla extract, sour cream, and flour until just combined.
- Bake: Pour the batter over the crust and bake for 60-70 minutes, until set with a slightly jiggly center.
- Cool: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
- Serve: Top with fresh berries, fruit preserves, or whipped cream if desired.
Notes
Ensure all ingredients are at room temperature for a smooth batter.
Gradually cooling the cheesecake in the oven helps prevent cracks.
Freeze leftovers by wrapping tightly in plastic wrap and foil; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal
Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, dessert recipe, cheesecake topping options
