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Classic Cheesecake Recipe

Classic Cheesecake Recipe

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4.5 from 25 reviews

  • Author: admin
  • Total Time: 6 hours (including chilling time)
  • Yield: 12 slices 1x
  • Diet: Non-Vegetarian

Description

This classic cheesecake recipe delivers a rich, creamy, and smooth dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious cream cheese filling, it bakes to perfection using a water bath method to ensure even cooking and prevent cracks. Customize with fresh berries, fruit compote, or whipped cream for an elegant finish.

Ingredients

Scale

For the crust:

  • 1½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (melted)

For the filling:

  • 4 (8 oz) packages cream cheese (softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ⅔ cup sour cream
  • ⅔ cup heavy cream

For the topping (optional):

  • Fresh berries
  • Fruit compote
  • Whipped cream

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then remove from the oven and let it cool slightly.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add the sugar and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, mixing on low speed after each addition and scraping down the sides of the bowl to blend everything evenly.
  3. Add dairy ingredients: Gently stir in the sour cream and heavy cream until just combined. Be careful not to overmix, which can affect the texture and cause cracks during baking.
  4. Assemble and bake: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 70 minutes, until the center is set but slightly wobbly to a gentle shake.
  5. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove the cheesecake from the oven and allow it to come to room temperature.
  6. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its creamy texture.
  7. Serve: Carefully remove the springform pan sides, top the cheesecake with your choice of fresh berries, fruit compote, or whipped cream, and slice using a hot knife wiped clean between cuts for neat slices.

Notes

  • For clean, professional-looking slices, warm your knife in hot water and wipe it clean between each cut.
  • Avoid overmixing the batter to prevent cracking and maintain a smooth texture.
  • The water bath method ensures even baking and helps achieve a creamy, crack-free cheesecake.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 430
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 125mg

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Find it online: https://mettehelbak.com/classic-cheesecake-recipe/