Classic Cheese Cake Recipe

Savor the rich and creamy delight of a classic cheesecake with this simple yet elegant recipe. Perfect for any celebration or just to treat yourself, this cheesecake boasts a smooth texture and a buttery graham cracker crust.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Zest of 1 lemon (optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the 1 cup of sugar and continue to beat until well combined. Add the vanilla extract and mix in the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed. Add the sour cream, flour, and lemon zest (if using), and beat until just combined. Be careful not to overmix.
  4. Assemble and Bake: Pour the cream cheese filling over the cooled crust in the springform pan, spreading it out evenly. Place the pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
  5. Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks. After an hour, remove the cheesecake from the water bath and let it cool completely to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.
  6. Serve: Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving platter. Slice and serve with your favorite toppings such as fresh berries, whipped cream, or a fruit compote. Enjoy your classic cheesecake!

Notes:

  • Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter.
  • To prevent the cheesecake from cracking, avoid overmixing the batter and follow the cooling instructions carefully.

Leave a Comment