Indulge in the ultimate creamy dessert with this Classic Creamy Cheesecake recipe. With a rich, smooth texture and a melt-in-your-mouth experience, this cheesecake is a true crowd-pleaser. Perfect for any occasion, from family gatherings to holiday celebrations, this cheesecake is simple yet elegant. Top it off with your favorite fruits, caramel, or chocolate sauce for the perfect finishing touch.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs (about 10 crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
⅔ cup sour cream
⅔ cup heavy cream
Directions:
Prepare the Crust:
Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer for 2-3 minutes until smooth and creamy.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be sure not to overmix to avoid cracks in the cheesecake.
Add the sour cream and heavy cream, continuing to beat until the mixture is smooth and creamy.
Assemble and Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan into 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 for 1 hour and 10 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack open the oven door. Let the cheesecake cool for 1 hour.
Chill and Serve:
After cooling, remove the cheesecake from the oven and the water bath. Run a knife around the edge to release the cheesecake from the pan.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, remove the cheesecake from the springform pan and slice. Add your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.
Serving Tips:
Chill Before Serving: For the best flavor and texture, serve the cheesecake after it has been chilled for at least 4 hours or overnight. This allows the flavors to meld and the texture to set perfectly.
Slice with Care: To get clean, neat slices, use a hot knife. Run a knife under hot water, dry it, and then slice the cheesecake. Wipe the knife clean between cuts for the best presentation.
Toppings: Personalize your cheesecake with fresh fruit like berries, sliced kiwi, or citrus. Alternatively, drizzle with chocolate sauce, caramel, or fruit preserves. A dollop of whipped cream or a sprinkle of chopped nuts can also add texture and extra flavor.
Portion Control: This cheesecake makes 12 servings, but you can easily adjust the portion size depending on your preferences. For smaller servings, slice the cheesecake into thinner pieces.
Storage Tips:
Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator. It can stay fresh for up to 5 days when properly stored.
Freezing for Later: If you want to save some cheesecake for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. You can freeze the cheesecake for up to 3 months. Thaw in the refrigerator overnight before serving.
Avoid Freezing Toppings: While the cheesecake itself freezes well, avoid freezing any toppings like whipped cream, fresh fruit, or sauces as they can lose their texture upon thawing.
Covering: Always cover the cheesecake with plastic wrap or foil to prevent it from absorbing any odors from the fridge.
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