Classic Cheesecake Recipe

Perfectly Rich and Creamy. This cheesecake boasts a velvety texture that melts in your mouth, making it a favorite among dessert enthusiasts of all ages!
Versatile Serving Options. Serve it plain for a classic experience or top it with fresh fruits, chocolate sauce, or caramel drizzle to amp up the flavor!

Ingredients for Classic Cheesecake

Graham Cracker Crust: Acts as the buttery base of the cheesecake, imparting a slightly sweet and crunchy texture.
Granulated Sugar: Sweetens both the crust and the filling for a delightful taste.
Unsalted Butter: Binds the crust ingredients together while adding richness.
Cream Cheese: The star ingredient that creates that signature cheesecake flavor and creamy texture.
Sour Cream: Adds a tangy flavor that balances the sweetness and enriches the texture.
Vanilla Extract: Provides aromatic sweetness that enhances the overall flavor.
Eggs: Essential for binding and providing the perfect consistency to the filling.

How to Make Classic Cheesecake

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan to form a crust.
In another bowl, blend cream cheese until smooth. Gradually add sugar, then mix in sour cream and vanilla until well incorporated.
Beat in the eggs, one at a time, mixing just until combined to avoid overbeating.
Pour the filling over the crust and smooth the top with a spatula.
Bake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Tips for Making Classic Cheesecake

Use Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature for a smooth mixture.
Avoid Overmixing: When adding eggs, mix just until incorporated to prevent cracks in the cheesecake.
Water Bath Method: Consider baking the cheesecake in a water bath to help it cook evenly and prevent cracking.

Make-Ahead Instructions

You can prepare the cheesecake a day in advance and store it in the refrigerator to allow the flavors to meld beautifully.
Prepare the graham cracker crust in advance and store it covered until ready to fill with the cheesecake mixture.

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For best results, keep the cheesecake whole until ready to serve.

Freezing Classic Cheesecake

Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Freeze for up to 3 months, and thaw in the refrigerator when ready to enjoy.

Reheating Classic Cheesecake

Cheesecakes are best served cold; simply allow it to warm slightly at room temperature before serving.
If defrosting a frozen cheesecake, remove it from the freezer and transfer to the fridge for several hours or overnight.

Serving Suggestions

FAQs

Can I use light cream cheese in this recipe?

Yes, you can use light cream cheese, but the texture and taste may vary slightly.

How do I know when my cheesecake is done?

It should be set around the edges but still slightly jiggly in the center.

Can I add flavors to my cheesecake?

Absolutely! Consider adding lemon zest, chocolate, or fruit purees to customize your cheesecake.

Should I refrigerate the cheesecake after baking?

Yes, it’s essential to refrigerate it for at least 4 hours before slicing.

What’s the best way to slice a cheesecake?

Dip your knife in hot water, wipe it clean, and then slice for clean cuts.

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Classic Cheesecake Recipe

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