Ultimate Classic Cheesecake Recipe
This classic cheesecake is rich, creamy, and has a perfect balance of sweetness and tanginess. Follow this detailed recipe for a flawless result every time.
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs (about 10 full crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
32 oz (4 packages) cream cheese, softened
1 1/4 cups granulated sugar
1 tsp vanilla extract
4 large eggs, room temperature
2/3 cup sour cream, room temperature
2/3 cup heavy cream, room temperature
Topping (optional):
1 cup sour cream
2 tbsp granulated sugar
1 tsp vanilla extract
Equipment:
9-inch springform pan
Electric mixer (stand mixer or hand mixer)
Large mixing bowls
Spatula
Measuring cups and spoons
Aluminum foil
Roasting pan (for the water bath)
Cooling rack
Instructions:
Step 1: Prepare the Crust
Preheat Oven:
Preheat your oven to 350°F (175°C).
Make the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until all the crumbs are evenly moistened.
Press the Crust:
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, spreading it out evenly to form the crust. Use the bottom of a measuring cup to press it down tightly.
Bake the Crust:
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Step 2: Prepare the Filling
Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Vanilla:
Gradually add 1 1/4 cups of sugar and the vanilla extract to the cream cheese. Continue beating until well combined and smooth.
Add Eggs:
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.
Add Sour Cream and Heavy Cream:
Add the sour cream and heavy cream to the mixture. Beat on low speed until combined and smooth.
Step 3: Bake the Cheesecake
Prepare for Water Bath:
Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, making sure to cover the bottom and sides. This prevents water from seeping into the pan.
Pour the Filling:
Pour the cheesecake filling into the cooled crust, spreading it out evenly with a spatula.
Water Bath:
Place the foil-wrapped springform pan into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake:
Carefully place the roasting pan in the preheated oven. Bake the cheesecake at 350°F (175°C) for 55-70 minutes, or until the edges are set but the center is still slightly jiggly.
Step 4: Cool and Set
Cool in Oven:
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Cool on Counter:
Remove the cheesecake from the water bath and foil. Place it on a cooling rack and let it cool to room temperature.
Chill:
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Step 5: Prepare the Topping (Optional)
Mix the Topping:
In a small mixing bowl, combine 1 cup of sour cream, 2 tbsp sugar, and 1 tsp vanilla extract. Mix until smooth.
Spread the Topping:
Spread the topping evenly over the chilled cheesecake.
Chill Again:
Return the cheesecake to the refrigerator for an additional 1 hour to set the topping.
Step 6: Serve
Remove from Pan:
Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Release the springform pan and transfer the cheesecake to a serving plate.
Slice and Serve:
Use a sharp knife, wiping it clean between cuts, to slice the cheesecake. Serve as is or with your favorite toppings, such as fresh berries, fruit compote, or chocolate sauce.
Tips for Perfect Cheesecake:
Room Temperature Ingredients: Make sure all dairy ingredients are at room temperature for a smooth, creamy filling.
Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
Water Bath: The water bath helps bake the cheesecake evenly and prevents cracking.
Slow Cooling: Gradual cooling in the oven prevents sudden temperature changes, reducing the risk of cracks.
Chilling Time: Allowing the cheesecake to chill properly is crucial for the best texture and flavor.
Enjoy your delicious, creamy classic cheesecake! 🍰
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