cheesecake recipe

Cheesecake Recipe


  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • Filling:
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • Topping (optional):
  • Fresh berries or fruit compote
  • Whipped cream


  1. Prepare the Crust:
  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, mix the graham cracker crumbs and sugar.
  • Stir in the melted butter until the mixture resembles wet sand.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then let it cool on a wire rack.
  1. Prepare the Filling:
  • In a large mixing bowl, beat the softened cream cheese on medium speed until creamy and smooth.
  • Gradually add the sugar and beat until well combined.
  • Add the vanilla extract and mix well.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the sour cream and flour until just combined.
  1. Assemble and Bake:
  • Pour the cream cheese filling over the cooled crust.
  • Smooth the top with a spatula.
  • Place the springform pan in a larger baking pan.
  • Pour hot water into the larger pan to a depth of about 1 inch to create a water bath.
  • Bake for 60-70 minutes, or until the center is set and a toothpick inserted comes out clean.
  1. Cool and Chill:
  • Remove the cheesecake from the water bath and let it cool on a wire rack for about an hour.
  • Refrigerate for at least 4 hours, or overnight, before serving.
  1. Serve:
  • Carefully run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan.
  • Top with fresh berries, fruit compote, or whipped cream if desired.

Enjoy your delicious homemade cheesecake!

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