Description
This classic cheesecake recipe features a rich, creamy filling atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth texture and prevent cracking, it’s a timeless dessert perfect for any occasion. Topped optionally with fresh berries and powdered sugar, this cheesecake is indulgent yet easy to prepare.
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. Once done, remove and set aside to cool slightly while you prepare the filling.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes.
- Add Remaining Filling Ingredients: Mix in the flour, vanilla extract, and sour cream, scraping down the bowl as necessary to ensure even incorporation.
- Incorporate the Eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing which can cause cracks.
- Assemble Cheesecake: Pour the smooth batter over the prepared crust and spread evenly with a spatula.
- Create a Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This bath helps bake the cheesecake evenly and prevents cracking.
- Bake the Cheesecake: Bake for 60-70 minutes until the edges are set and the center still has a slight jiggle to it.
- Cool Gradually: Turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes.
- Chill the Cheesecake: 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 fully set.
- Serve: Remove the sides of the springform pan. Optionally, top the cheesecake with fresh berries and a dusting of powdered sugar. Slice and serve chilled for best texture and flavor.
Notes
- Using room temperature ingredients ensures a smoother batter and prevents lumps.
- The water bath (bain-marie) is essential to prevent the cheesecake from cracking and drying out during baking.
- Do not overmix eggs to keep the cheesecake creamy and avoid air bubbles.
- Letting the cheesecake cool gradually helps maintain a smooth surface without cracks.
- The cheesecake can be made a day ahead; in fact, it often tastes better after resting overnight.
- Use a thin knife dipped in hot water to slice clean pieces.
