Description
This classic cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust, baked in a water bath for perfect texture. Finished with fresh berries and a dusting of powdered sugar, it’s an elegant dessert ideal for special occasions or everyday indulgence.
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 graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake Crust: Bake the crust for 8-10 minutes until set. Remove from oven and allow to cool slightly while you prepare the filling.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese and granulated sugar on medium speed for 2-3 minutes until smooth and creamy, ensuring there are no lumps.
- Add Dry and Flavoring Ingredients: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, scraping down the bowl sides as needed for even mixing.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined. Avoid overmixing to keep the batter light and prevent cracks.
- Pour Batter onto Crust: Pour the cheesecake batter evenly over the cooled crust and smooth the top with a spatula for an even surface.
- Set up Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches about 1 inch up the sides of the springform pan—this gentle water bath prevents cracking and ensures even baking.
- Bake Cheesecake: Bake the cheesecake at 350°F (175°C) for 60-70 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes.
- Chill Cheesecake: Remove the cheesecake from the oven and water bath. Cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight for best results and full set.
- Serve: Remove the sides of the springform pan. Optionally, top with fresh berries and a dusting of powdered sugar. Slice and serve chilled for a rich and creamy dessert.
Notes
- Using room temperature ingredients like cream cheese, sour cream, and eggs helps achieve a smooth, lump-free batter.
- Do not overmix the batter after adding eggs to prevent a dense texture or cracks.
- The water bath is crucial to prevent cracking and to bake the cheesecake evenly.
- Letting the cheesecake cool slowly in the oven reduces the chance of surface cracks.
- Refrigerate the cheesecake for several hours or overnight to allow it to firm up properly before serving.
- You can substitute the crust with cookie crumbs or nut-based crusts for variation.
- Optional toppings like fruit or sauces enhance flavor but are not necessary for a classic presentation.
