Classic Cheesecake
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.
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.