Description
This classic and easy cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Perfectly baked to achieve a delicate balance of a set edge and a slightly jiggly center, this cheesecake is chilled to develop its rich flavor and silky texture. Ideal for dessert lovers seeking a homemade treat that’s both simple and elegant.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking and to make removal easier.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well, then press the mixture evenly into the bottom of the prepared pan. Set aside while preparing the filling.
- Prepare the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese until smooth and free of lumps. Gradually add sugar and vanilla extract, mixing until creamy. Add the eggs one at a time on low speed, mixing just until incorporated after each addition. Finally, fold in the sour cream and heavy cream gently until the mixture is smooth.
- Assemble and Bake: Pour the filling over the crust and smooth out the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle when shaken gently.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. This gradual cooling helps prevent cracks. Afterward, let the cheesecake cool completely to room temperature before refrigerating.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set. When ready to serve, carefully remove the springform pan sides, slice the cheesecake, and garnish as desired with fresh berries, whipped cream, or drizzles of chocolate or caramel sauce.
Notes
- Using room temperature ingredients ensures a smooth, lump-free filling.
- Do not overbeat the eggs to avoid incorporating too much air, which can cause cracks.
- Slow cooling inside the oven prevents the cheesecake from cracking.
- Chilling overnight improves texture and flavor.
- Feel free to customize the crust by adding spices like cinnamon or substituting with different cookie crumbs.
