Classic Cheesecake

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Classic Cheesecake

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature

For the Topping (optional):

  • Fresh berries (strawberries, raspberries, blueberries)
  • Whipped cream
  • Fruit compote or sauce

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C).
  • Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan lightly with butter.

2. Prepare the Crust:

  • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.

3. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the granulated sugar and beat until well combined.
  • Mix in the sour cream and vanilla extract until smooth.
  • Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air, which can cause cracking.

4. Assemble and Bake:

  • Pour the cheesecake filling over the cooled crust and spread it evenly.
  • To prevent cracks, place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
  • Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden.

5. Cool the Cheesecake:

  • Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks.
  • After 1 hour, remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
  • Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

6. Serve:

  • Before serving, remove the sides of the springform pan.
  • Top the cheesecake with fresh berries, whipped cream, or fruit compote if desired.
  • Slice and serve chilled.

7. Storage:

  • Store any leftovers in the refrigerator, covered, for up to 5 days.

Enjoy your rich, creamy, and perfectly smooth classic cheesecake!

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