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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FAQs:
Can I make the cheesecake ahead of time?
Yes! In fact, this cheesecake is best when made ahead. After baking and cooling, refrigerate it for at least 4 hours or overnight to allow the flavors to develop and the texture to set. This makes it a great option for preparing in advance for a party or special occasion.
Why did my cheesecake crack?
Cracking can occur if the cheesecake is overmixed or baked at too high a temperature. To prevent cracks, avoid overmixing the filling, and always bake the cheesecake in a water bath to help regulate the temperature. After baking, let the cheesecake cool gradually in the oven with the door ajar.
Can I use a different type of crust?
Yes, you can experiment with different crusts! While the graham cracker crust is classic, you could substitute it with crushed digestive biscuits, Oreos, or even a nut-based crust for a gluten-free option. Just make sure the crust is firm enough to hold the cheesecake filling.
Can I freeze leftover cheesecake?
Yes, you can freeze cheesecake! Wrap slices tightly in plastic wrap or foil, then place them in an airtight container or freezer bag. Frozen cheesecake can last for up to 3 months. Be sure to thaw it in the refrigerator before serving to maintain the best texture.
Conclusion:
This Classic Creamy Cheesecake is a timeless dessert that’s perfect for any occasion. With its rich, smooth filling and crispy graham cracker crust, it’s a treat that everyone will enjoy. Whether served plain or with your favorite toppings, it’s guaranteed to be a hit. Enjoy!
📖 Recipe:
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Classic Creamy Cheesecake
- Total Time: 5 hours (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Classic Creamy Cheesecake is the ultimate dessert with its rich, smooth texture and simple graham cracker crust. Perfect for any occasion, this cheesecake is easy to make and customizable with a variety of delicious toppings like fresh fruit, caramel, or chocolate sauce. With a melt-in-your-mouth cream cheese filling and a golden, crunchy crust, this cheesecake is sure to impress your guests and leave everyone asking for the recipe!
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
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: Beat the softened cream cheese with a hand mixer until smooth, about 2-3 minutes. Add sugar and vanilla, then beat until combined. Add the eggs one at a time, mixing on low speed after each. Add sour cream and heavy cream, and beat until smooth.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust. 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 for 1 hour 10 minutes or until edges are set but the center is slightly jiggly.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from the oven and water bath, then run a knife around the edges to release the cheesecake from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Remove from the springform pan and slice. Add your favorite toppings like berries, whipped cream, or chocolate sauce.
Notes
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in the filling.
Water Bath Tip: Using a water bath helps prevent cracks and keeps the cheesecake moist.
Toppings: Customize your cheesecake with fresh fruit, caramel sauce, or whipped cream for added flavor and decoration.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
Keywords: classic cheesecake, creamy cheesecake recipe, homemade cheesecake, easy cheesecake, cheesecake with graham cracker crust, creamy dessert, cheesecake recipe with sour cream, water bath cheesecake
