If you’re craving a dessert that’s both simple and delicious, look no further than this Classic Easy Cheesecake. With its creamy texture and buttery graham cracker crust, this cheesecake is the perfect treat for any occasion. Whether you’re celebrating a special event or just want to enjoy a sweet indulgence, this recipe delivers a rich and smooth dessert that’s sure to impress.
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup melted butter
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
Directions:
Preheat the Oven: Set your oven to 325°F (165°C) and grease a 9-inch springform pan to ensure your cheesecake comes out smoothly.
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of the prepared pan to form a firm crust.
Make the Filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and flour until just combined.
Bake the Cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned.
Cool the Cheesecake: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill Before Serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve your cheesecake chilled. Remove it from the refrigerator about 15 minutes before serving to take the chill off, which enhances the creaminess.
Use a Warm Knife: To cut clean slices, dip a knife in warm water and wipe it clean between cuts. This helps to avoid cracking the surface of the cheesecake.
Garnish Ideas: Dress up your cheesecake with toppings like fresh berries, whipped cream, chocolate shavings, or a drizzle of fruit sauce. You can also add a sprinkle of graham cracker crumbs for extra texture.
Presentation: If using a springform pan, run a thin knife around the edge of the cheesecake before removing the sides. This ensures a smooth release and a professional-looking presentation.
Storage Tips:
Refrigeration: Store leftover cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh and prevent it from absorbing odors. Cheesecake can be stored in the refrigerator for up to 5 days.
Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, transfer the cheesecake to the refrigerator and let it defrost for several hours or overnight.
Portion Control: For convenience, you can cut the cheesecake into slices before freezing. Wrap each slice individually to make it easier to thaw and enjoy a single portion at a time.
Avoid Freezing Toppings: If you’ve added toppings like fruit or whipped cream, it’s best to freeze the cheesecake without them. Add fresh toppings just before serving to maintain their texture and flavor.
Related Recipes:
- No Bake Cookie Dough Cheesecake
- Luscious Strawberry Lemon Cheesecake
- White Chocolate Peanut Butter Cheesecake
FAQs:
Can I use a different type of crust for this cheesecake?
Yes, you can customize the crust to suit your taste. Instead of graham cracker crumbs, you can use crushed cookies (like Oreos or vanilla wafers) or even a nut-based crust for a different flavor. Just be sure to adjust the amount of sugar and butter accordingly if you switch to a different type of crust.
How do I prevent my cheesecake from cracking?
To prevent cracks in your cheesecake, avoid overmixing the batter and ensure that all ingredients are at room temperature. Additionally, bake the cheesecake at a low temperature and let it cool slowly in the oven with the door slightly ajar. This gradual cooling helps to prevent cracks.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Store it in the refrigerator until you’re ready to serve. If you need to prepare it even earlier, you can freeze it (without toppings) and thaw it in the refrigerator before serving.
What should I do if my cheesecake is too soft or undercooked?
If your cheesecake is too soft or undercooked, it may need additional baking time. Return it to the oven and bake in 5-minute increments until the center is set and the edges are lightly browned. Make sure to allow the cheesecake to cool and chill properly after baking to achieve the right texture.
Conclusion:
This Classic Easy Cheesecake is not only a crowd-pleaser but also a versatile dessert that can be dressed up with your favorite toppings, such as fresh fruit, chocolate ganache, or caramel sauce. Enjoy this creamy, indulgent treat that’s perfect for any celebration or as a sweet ending to a weeknight dinner.
📖 Recipe:
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Classic Easy Cheesecake
- Total Time: 5 hours 20 minutes (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the ultimate dessert with this Classic Easy Cheesecake recipe. Featuring a creamy, smooth filling and a buttery graham cracker crust, this cheesecake is the perfect indulgence for any occasion. Simple to make and irresistibly delicious, it’s a timeless treat that’s sure to impress.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup melted butter
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the prepared pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and flour until combined.
- Pour cream cheese mixture over the crust.
- Bake for 55-60 minutes until center is set and edges are lightly browned.
- Turn off the oven and crack the door. Let cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure cream cheese is softened to room temperature to avoid lumps.
For clean slices, use a warm knife.
Add toppings like fruit or chocolate just before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
