Classic Cheesecake
A creamy and rich classic cheesecake that is easy to make, perfect for any occasion, and impressively delicious.
Ingredients
Graham Cracker Crust
- 1.5 cups 1 and 1/2 cups crushed graham cracker crumbs
- 1/3 cup 1/3 cup granulated sugar
- 5 tablespoons 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces 32 ounces brick-style cream cheese, softened to room temperature
- 1 cup 1 cup full-fat sour cream, room temperature
- 1 cup 1 cup granulated sugar
- 2 teaspoons 2 teaspoons pure vanilla extract
- 4 large 4 large eggs, room temperature
Instructions
Make the Graham Cracker Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the crushed graham cracker crumbs, 1/3 cup of sugar, and melted butter.
- Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, 1 cup of sugar, and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the cheesecake for 55-60 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, ideally overnight, before serving.
Notes
Serve your Classic Cheesecake chilled, and consider topping it with fresh fruit, whipped cream, or chocolate sauce for an extra touch. Make sure all your ingredients are at room temperature for a creamy mixture. Avoid overmixing the eggs to prevent cracks in the cheesecake. Let the cheesecake cool gradually to room temperature before refrigerating. Use a water bath for baking to help prevent cracks and keep the cheesecake moist. Cover tightly for storage; can be kept fresh for about 5-7 days.