Cheesecake

Classic Cheesecake Recipe

There’s something undeniably special about a classic cheesecake—its creamy, rich filling nestled atop a buttery graham cracker crust. Perfect for any occasion, this cheesecake is sure to impress with its smooth texture and decadent flavor. Here’s how you can make a perfectly delicious cheesecake from scratch!

Ingredients

For the Graham Cracker Crust:

• 1 1/4 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons melted butter

For the Cheesecake Filling:

• 40 ounces cream cheese (five 8 oz. packages; 2 1/2 lbs total), at room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• Any desired cheesecake toppings

Directions

1. Preheat and Prepare:
   • Place oven racks in the center of the oven and preheat to 350°F (175°C).
2. Make the Graham Cracker Crust:
   • In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well incorporated and the mixture resembles damp sand.
   • Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup.
   • Bake for 7 minutes. Remove from the oven and set aside.
3. Prepare the Cheesecake Filling:
   • Reduce oven temperature to 325°F (160°C).
   • In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl.
   • Add granulated sugar, sour cream, and vanilla extract. Mix until incorporated. Scrape the bowl again and mix briefly.
   • Crack eggs into a liquid measuring cup and beat until well scrambled. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop stirring once the eggs are incorporated. Scrape the sides and bottom of the bowl to ensure the mixture is smooth. Fold in any small lumps with a rubber scraper if necessary.
   • Tap the bowl on the counter for 30-45 seconds to remove air bubbles.
4. Bake the Cheesecake:
   • Pour the batter into the center of the prepared graham cracker crust and gently smooth the top.
   • Bake for 30 minutes at 325°F (160°C). Reduce the temperature to 250°F (120°C) and bake for an additional 45 minutes.
   • Turn off the oven and let the cheesecake sit inside for another 30 minutes to continue cooking with residual heat without opening the door.
   • Crack the oven door and let the cheesecake cool slowly for 1 hour. Remove from the oven and bring to room temperature (3-4 hours).
   • Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or overnight.
5. Serve:
   • Open the springform pan and remove the collar. Decorate as desired.
   • To slice, dip a sharp knife into hot water, wipe off excess water, and cut the cheesecake. For clean slices, dip the knife in water between each cut.

Prep Time: 20 minutes

Cooking Time: 1 hour 45 minutes
Total Time: 8 hours (including chilling)

Calories per Slice: 400
Servings: 12

Enjoy your classic cheesecake with your favorite toppings or simply on its own!

Cheesecake

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• Author: Dulcia
• Total Time: 8 hours
• Yield: 12 1x

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Ingredients

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For the Graham Cracker Crust:

1 1/4 cups graham cracker crumbs

4 tablespoons granulated sugar

5 tablespoons melted butter

For the Cheesecake Filling:

40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)

1 1/4 cups granulated sugar

1/2 cup sour cream at room temperature

2 teaspoons vanilla extract

4 large eggs at room temperature
any desired cheesecake toppings

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Instructions

Place oven racks in the center of the oven. Preheat oven to 350°F.
In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
Reduce oven temperature to 325°F.
In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once the egg has been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold them in using the rubber scraper.
Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. The batter will be very full!
Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue cooking for 45 minutes more. Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack the oven door to let the cheesecake cool slowly for one hour before removing. At this point, the cheesecake should be slightly warm. Bring the cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes

Nutrition

• Calories: 400 Kcal