There’s something truly irresistible about a velvety, creamy Classic Cheesecake that melts in your mouth. The combination of a buttery graham cracker crust and a rich, smooth cheesecake filling is a match made in dessert heaven. If you’re ready to embark on a delightful baking adventure, then this classic cheesecake recipe is just what you need. With simple ingredients and straightforward instructions, you’ll be on your way to creating a dessert masterpiece that will impress your family and friends.
Here is what you need for Classic Cheesecake:
Tools:
- 9″ Springform Pan
- Stand or Hand Mixer
- Measuring Cups and Spoons
- Spatula
Ingredients:
Graham Craker Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon brown sugar (can substitute white)
- 8 tablespoons butter melted
Cheesecake:
- 32 oz cream cheese, softened to room temperature
- 1 cup sugar
- ⅔ cups sour cream
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Now that we have everything we need, let’s get started:
Graham Craker Crust:
Preheat your oven to 325F to ensure it’s ready when the time comes.
Begin by preparing the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs, sugar, and brown sugar, and stir well. Add the melted butter and use a fork to thoroughly combine all the ingredients.
Take the mixture and pour it into a 9″ springform pan. Press the crumbs firmly into the bottom and up the sides of the pan. Set it aside for now.
Cheesecake:
Moving on to the cheesecake filling, take the softened cream cheese and place it in the bowl of a stand mixer or a large bowl if you’re using a hand mixer. Stir the cream cheese until it becomes smooth and creamy. Be careful not to over-beat, as incorporating too much air can affect the final texture.
Add the sugar to the cream cheese and continue stirring until it becomes creamy and well combined.
Now, add the sour cream, vanilla extract, and salt to the mixture, and stir until all the ingredients are thoroughly combined. If you’re using a stand mixer, be sure to pause periodically and scrape the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
With the mixer on low speed, gradually add the lightly beaten eggs one at a time, stirring just until each egg is incorporated. Once all the eggs have been added, use a spatula to scrape the sides and bottom of the bowl once more to ensure everything is well combined.
Carefully pour the cheesecake batter into the prepared springform pan. To prevent any potential leaks, place the pan on a cookie sheet lined with parchment paper.
Cook:
Transfer the pan to the center rack of your preheated oven and bake at 325F (160C) for approximately 75 minutes. Keep an eye on the edges, which will slightly puff up and may just begin to turn a light golden brown. The center should spring back when lightly touched but still have a slight jiggle. Overbaking can affect the texture, so it’s important not to leave it in the oven for too long.
Once the baking time is complete, remove the cheesecake from the oven and allow it to cool on top of the oven for 10 minutes. This gradual cooling process will help prevent cracks as the cheesecake cools and shrinks. Use a knife to gently loosen the crust from the inside of the springform pan but do not remove the ring.
Let the cheesecake cool for an additional 1-2 hours or until it reaches near room temperature, then remove the ring. Then, transfer it to the refrigerator and let it cool overnight or for at least 6 hours. If you prefer, you can remove the ring of the springform pan just before serving. However, for storage, it’s recommended to return the ring to the pan to maintain the shape and integrity of the cheesecake.
Finally, the moment you’ve been waiting for—slice and serve your homemade cheesecake! Each bite will be a heavenly combination of the buttery graham cracker crust and the luscious, creamy filling.
Here are some tips to help you create this Classic Cheesecake:
Ingredients:
Ensure that all your ingredients are at room temperature, including cream cheese, eggs, and sour cream. This helps in achieving a smooth and lump-free batter.
Quality of cream cheese:
Use high-quality cream cheese as the base for your cheesecake. It should be thick and creamy, without any lumps.
Crust preparation:
For a classic cheesecake, a graham cracker crust is commonly used. Make sure to crush the graham crackers finely and combine them with melted butter for a moist and flavorful crust.
Pre-baking the crust:
To prevent a soggy crust, pre-bake it for about 8-10 minutes before adding the cheesecake filling. This helps to set the crust and gives it a nice texture.
Avoid overmixing:
When combining cream cheese with other ingredients, be careful not to overmix. Overmixing can introduce too much air into the batter and may result in cracks during baking.
Water bath method:
To prevent cracks on the surface of your cheesecake, consider using a water bath. Wrap the outside of your springform pan tightly with aluminum foil and place it in a larger pan filled with hot water. The water bath provides gentle heat and helps to maintain an even temperature during baking.
Baking time and temperature:
Follow the recipe instructions for baking time and temperature. Overbaking can lead to a dry and crumbly cheesecake, while underbaking can result in a runny or sunken center. The edges of the cheesecake should be set, and the center should have a slight jiggle when gently shaken.
Cooling and chilling:
Once the cheesecake is baked, allow it to cool in the turned-off oven with the door slightly ajar for about an hour. This gradual cooling helps to prevent drastic temperature changes that can cause cracks. Then, refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set properly.
Topping and garnishes:
You can add various toppings and garnishes to enhance the flavor and presentation of your cheesecake. Popular choices include fruit compotes, chocolate ganache, whipped cream, or fresh berries.
Encouragement:
Remember, making a perfect cheesecake may require some practice. Don’t get discouraged if your first attempt isn’t flawless. With time and experience, you’ll master the art of baking delicious cheesecakes.
In Conclusion:
This classic cheesecake recipe is perfect as a standalone dessert or as a canvas for your favorite toppings. Whether you choose to garnish it with fresh berries, drizzle it with caramel or chocolate sauce, or enjoy it plain, this indulgent delight will surely satisfy your sweet tooth.
A word of caution: Once you take your first bite of this homemade cheesecake, you may find it difficult to resist going back for seconds. But who can blame you? With its velvety texture, delectable flavors, and the love you put into making it, this classic cheesecake is meant to be enjoyed to the fullest.
So, gather your ingredients, preheat your oven, and embark on this culinary adventure. Treat yourself and your loved ones to a slice of pure bliss with this delightful cheesecake recipe. Happy baking!
This is Renee “Doing what I Love”
Classic Cheesecake
Ingredients
- GRAHAM CRACKER CRUST:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tbsp brown sugar can substitute white
- 7 tbsp butter melted
- CHEESECAKE:
- 32 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- ⅔ cup sour cream
- 1 tsp vanilla extract
- ⅛ tsp salt
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat your oven to 325F to ensure it's ready when the time comes.
- Begin by preparing the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs, sugar, and brown sugar, and stir well. Add the melted butter and use a fork to thoroughly combine all the ingredients.
- Take the mixture and pour it into a 9" springform pan. Press the crumbs firmly into the bottom and up the sides of the pan. Set it aside for now.
- Moving on to the cheesecake filling, take the softened cream cheese and place it in the bowl of a stand mixer or a large bowl if you're using a hand mixer. Stir the cream cheese until it becomes smooth and creamy. Be careful not to over-beat, as incorporating too much air can affect the final texture.
- Add the sugar to the cream cheese and continue stirring until it becomes creamy and well combined.
- Now, add the sour cream, vanilla extract, and salt to the mixture, and stir until all the ingredients are thoroughly combined. If you're using a stand mixer, be sure to pause periodically and scrape the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
- With the mixer on low speed, gradually add the lightly beaten eggs one at a time, stirring just until each egg is incorporated. Once all the eggs have been added, use a spatula to scrape the sides and bottom of the bowl once more to ensure everything is well combined.
- Carefully pour the cheesecake batter into the prepared springform pan. To prevent any potential leaks, place the pan on a cookie sheet lined with foil.
- Transfer the pan to the center rack of your preheated oven and bake at 325F for approximately 75 minutes. Keep an eye on the edges, which will slightly puff up and may just begin to turn a light golden brown. The center should spring back when lightly touched but still have a slight jiggle. Overbaking can affect the texture, so it's important not to leave it in the oven for too long.
- Once the baking time is complete, remove the cheesecake from the oven and allow it to cool on top of the oven for 10 minutes. This gradual cooling process will help prevent cracks as the cheesecake cools and shrinks. Use a knife to gently loosen the crust from the inside of the springform pan but do not remove the ring.
- Let the cheesecake cool for an additional 1-2 hours or until it reaches near room temperature. Then, transfer it to the refrigerator and let it cool overnight or for at least 6 hours. If you prefer, you can remove the ring of the springform pan just before serving. However, for storage, it's recommended to return the ring to the pan to maintain the shape and integrity of the cheesecake.
- Finally, the moment you've been waiting for—slice and serve your homemade cheesecake! Each bite will be a heavenly combination of the buttery graham cracker crust and the luscious, creamy filling.
0 Comments