Description
This Classic Cheesecake recipe delivers a rich, creamy, and smooth dessert featuring a buttery graham cracker crust and a luscious cream cheese filling. Perfectly baked and chilled for a satisfying slice, it’s an American dessert favorite that pairs beautifully with fresh berries or whipped cream.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prepare the crust: Preheat the oven to 325°F. Lightly grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes, then remove and allow the crust to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Gradually add the sugar and continue mixing until fully incorporated. Add the sour cream, vanilla extract, all-purpose flour, and lemon juice if using, stirring until the mixture is smooth and uniform. Add eggs one at a time, mixing on low speed just until incorporated each time, taking care not to overmix to avoid excess air.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 55–65 minutes until the edges are set and the center remains slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven, slightly crack open the door, and leave the cheesecake inside to cool slowly for 1 hour. This gentle cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and let it come to room temperature. Refrigerate for at least 4 hours or preferably overnight to fully set before slicing.
- Serve: Slice with a sharp knife and serve plain or topped with fresh berries, whipped cream, or your favorite fruit compote for added flavor and presentation.
Notes
- To prevent cracking, consider baking the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with 1 inch of hot water.
- Do not overbeat the filling to keep the texture smooth and creamy, avoiding excess air that causes cracks.
- If lemon juice is omitted, the cheesecake will still be delicious but adding it brightens the flavor.
- Allow the cheesecake to chill thoroughly; this makes slicing cleaner and improves texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
