Cheesecake is a classic dessert thatโs creamy, rich, and utterly indulgent. This recipe is a foolproof way to achieve a smooth and velvety cheesecake with just the right amount of sweetness and a buttery graham cracker crust. Perfect for any occasion, itโs a show-stopper thatโs surprisingly easy to make.
Why Youโll Love This Recipe
- Easy to Follow:ย Simple steps ensure success even for first-time bakers.
- Customizable:ย Add toppings like fresh fruit, caramel sauce, or chocolate to make it your own.
- Crowd-Pleaser:ย Everyone loves a slice of creamy cheesecake!
- Perfect Texture:ย A balance of rich, creamy filling and crisp crust.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Graham crackers, crushed into fine crumbs
- Granulated sugar
- Unsalted butter, melted
For the filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Lemon juice (optional, for added tang)
Directions
- Prepare the Crust:
Preheat your oven to 325ยฐF (163ยฐC). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and set aside to cool. - Make the Filling:
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and lemon juice until fully incorporated. - Assemble the Cheesecake:
Pour the filling over the cooled crust, smoothing the top. - Bake the Cheesecake:
Place the springform pan in a water bath to prevent cracking. Bake for 55-60 minutes or until the center is slightly jiggly but set. - Cool and Chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Servings and Timing
- Servings:ย 12 slices
- Prep Time:ย 20 minutes
- Cook Time:ย 1 hour
- Cooling Time:ย 4+ hours
Variations
- Chocolate Cheesecake:ย Add 1/2 cup of melted chocolate to the filling for a decadent twist.
- Fruit Swirl:ย Mix in a few tablespoons of fruit puree (like raspberry or strawberry) before baking.
- Crust Alternatives:ย Swap graham crackers for Oreo crumbs or crushed digestive biscuits.
- Mini Cheesecakes:ย Use a muffin tin and reduce the baking time to 20-25 minutes.
Storage/Reheating
- Storage:ย Cover the cheesecake and store it in the refrigerator for up to 5 days.
- Freezing:ย Wrap individual slices in plastic wrap and aluminum foil. Freeze for up to 2 months.
- Reheating:ย Cheesecake is best served cold, but if you prefer it slightly warm, let it sit at room temperature for 10-15 minutes before serving.
FAQs
1. Why does my cheesecake crack on top?
Cracks can form if the cheesecake is overbaked or cools too quickly. Using a water bath and allowing gradual cooling can help prevent this.
2. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but you can use low-fat as a lighter option.
3. How do I know when the cheesecake is done baking?
The center should be slightly jiggly but set. It will firm up as it cools.
4. Can I skip the water bath?
You can, but the cheesecake may crack. The water bath creates a more even cooking environment.
5. Whatโs the best way to slice cheesecake neatly?
Use a sharp knife dipped in warm water and wiped clean between cuts.
6. Can I make cheesecake ahead of time?
Yes, itโs even better when made a day in advance to allow the flavors to meld.
7. What toppings go well with cheesecake?
Fresh fruit, caramel, chocolate ganache, or whipped cream are all excellent choices.
8. Can I use a different pan instead of a springform pan?
A deep pie dish can work, but a springform pan is best for easy removal.
9. How long should I let the cheesecake cool before refrigerating?
Cool to room temperature before placing it in the fridge to avoid condensation.
10. Can I use flavored cream cheese?
Yes, flavored cream cheese like strawberry or chocolate can add a unique twist.
Conclusion
This cheesecake recipe is a timeless classic thatโs easy to master and endlessly versatile. Whether youโre baking for a special occasion or simply treating yourself, it delivers perfection every time. Pair it with your favorite toppings, and enjoy the compliments as everyone indulges in this creamy, luscious dessert!
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The Best Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: approximately 7 hours (including cooling and chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A smooth and creamy cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
For the filling:
- 32 ounces (four 8-ounce packages) cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Prepare the crust:
- Preheat the oven to 375ยฐF (190ยฐC).
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 10 minutes, then set aside to cool.
- Prepare the filling:
- Reduce the oven temperature to 325ยฐF (163ยฐC).
- In a large mixing bowl, beat the cream cheese, sugar, and flour on medium speed until smooth, about 1 minute.
- Add the vanilla extract, lemon zest, lemon juice, and salt, mixing until combined.
- On low speed, add the eggs one at a time, mixing just until incorporated.
- Gently fold in the sour cream until the batter is uniform.
- Bake the cheesecake:
- Pour the filling over the cooled crust, smoothing the top.
- Wrap the bottom of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.
- Place the pan in a large roasting pan and add hot water until it reaches about halfway up the sides of the springform pan.
- Bake for 1 hour and 30 minutes, or until the center is set but still slightly jiggly.
- Cool and chill:
- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
- Remove the cheesecake from the water bath and foil, then let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth filling.
- To prevent cracks, avoid overmixing the batter and use a water bath during baking.
- For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
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