Description
This Classic Cheesecake recipe features a rich, creamy filling atop a buttery graham cracker crust, baked to perfection using a water bath for a smooth texture. Perfectly balanced with subtle vanilla and a hint of sour cream, it can be topped with fresh berries and powdered sugar for a delightful finish.
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
- Preheat and Prepare 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, mix the graham cracker crumbs, granulated sugar, and melted butter together until the mixture is evenly moistened.
- Press and Bake Crust: Firmly press the crumb mixture into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then set aside to cool slightly while preparing the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add Flour, Vanilla, and Sour Cream: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition to avoid overmixing and to keep the batter smooth.
- Pour Batter Over Crust: Pour the cheesecake batter evenly over the baked crust and smooth the top with a spatula.
- Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath that ensures even baking and prevents cracking.
- Bake Cheesecake: Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly, indicating the perfect texture.
- Cool in Oven: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that might crack the surface.
- Chill to Set: Remove the cheesecake from the oven and water bath, allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to completely set.
- Serve: Remove the sides of the springform pan. Top the cheesecake with fresh berries and a light dusting of powdered sugar if desired. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, creamy batter.
- Do not overmix the batter after adding eggs to maintain the cheesecake’s tender texture.
- The water bath is essential to prevent cracking and to ensure even baking.
- Refrigerate overnight if possible for best flavor and texture development.
- Use a springform pan with parchment paper lining to easily remove the cheesecake without damage.
- If fresh berries are not available, consider topping with fruit compote or caramel sauce as alternatives.
