Description
This classic cheesecake recipe offers a creamy, rich dessert with a sweet, crumbly graham cracker crust. Simple enough for beginners yet impressive enough for special occasions, this cheesecake combines smooth cream cheese filling with a perfectly baked crust, chilled to set for a luscious texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
Instructions
- Gather Ingredients and Preheat Oven: Collect all ingredients and preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until evenly coated. Press firmly into the bottom of the prepared pan to create an even layer. Bake the crust for 10 minutes, then allow it to cool.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and mix until well combined. Stir in the vanilla extract to enhance flavor.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a smooth, even batter.
- Add Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the filling is smooth and creamy without lumps.
- Pour Filling into Crust: Pour the cream cheese mixture evenly over the cooled crust, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 55-70 minutes. The edges should be lightly browned and the center slightly jiggly when gently shaken.
- Cool and Chill: Let the cheesecake cool completely in the pan at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Use full-fat cream cheese for best texture and flavor; low-fat versions will alter the richness.
- To avoid cracking, avoid over-mixing, use room temperature ingredients, and consider baking in a water bath.
- Allow the cheesecake to cool gradually, optionally with the oven door slightly ajar after baking.
- Cheesecake tastes better when made a day ahead, allowing flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze up to 15 days wrapped tightly.
- Customize flavors by adding lemon zest, almond extract, melted chocolate, or swirl in fruit preserves or caramel before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: classic cheesecake, easy cheesecake, cream cheese dessert, baked cheesecake, graham cracker crust, homemade cheesecake
