Description
This Classic Cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Baked in a water bath for a perfectly tender texture, it is a timeless dessert that can be topped with fresh berries and powdered sugar for an elegant finish. Ideal for special occasions or a rich treat any time.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
- 4 large eggs, room temperature
For the Topping (Optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened with butter, creating a sandy, cohesive mixture.
- Form and Bake Crust: Press the crust mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake for 8-10 minutes, then remove and let it cool slightly while you prepare the filling.
- Beat Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with the sugar on medium speed until smooth and creamy, which usually takes about 2-3 minutes. This ensures a silky texture for the filling.
- Add Flour, Vanilla, and Sour Cream: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, scraping down the bowl sides as needed to combine everything evenly.
- Incorporate Eggs Gradually: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing, which can introduce excess air and cause cracks.
- Assemble Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top carefully with a spatula to create an even surface.
- Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan. This water bath helps the cheesecake bake gently and prevents cracking.
- Bake Cheesecake: Bake in the preheated oven for 60-70 minutes. The edges should be set while the center remains slightly jiggly, indicating it is perfectly cooked but still creamy.
- Cool Gradually in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent rapid temperature changes that can cause cracking.
- Final Cooling and Chilling: Remove the cheesecake from the oven and water bath, then let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow it to set fully and develop flavors.
- Serve: Remove the cheesecake from the springform pan carefully. Top with fresh berries and a dusting of powdered sugar if desired. Slice and serve chilled for a creamy, delectable dessert experience.
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth batter without lumps.
- Do not overmix once eggs are added to prevent cracks during baking.
- The water bath is crucial for gentle baking and a crack-free cheesecake.
- Allow the cheesecake to cool gradually in the oven before chilling to avoid sudden temperature shocks.
- For best texture and flavor, refrigerate overnight.
- Use a sharp knife dipped in hot water and wiped dry for neat slices.
