Description
This Classic Creamy Cheesecake features a smooth and rich cream cheese filling atop a buttery graham cracker crust. Baked in a water bath for perfect texture, it’s a timeless dessert that’s luscious, creamy, and perfect for any occasion. Serve chilled and topped with fresh berries or your favorite toppings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese using a hand mixer until smooth and creamy, about 2-3 minutes. Gradually add the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed after each addition to incorporate them gently. Finally, add the sour cream and heavy cream, continuing to beat until the mixture is smooth and homogenous.
- Assemble and Bake: Pour the prepared cheesecake filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan and pour hot water into the roasting pan to reach halfway up the springform pan’s sides, creating a water bath. Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set but the center remains slightly jiggly.
- Cool and Chill: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour in the oven. Remove the springform pan from the water bath and oven, then run a knife around the edges to loosen the cheesecake from the sides of the pan. Let the cheesecake cool completely to room temperature on a cooling rack. Refrigerate for at least 4 hours or preferably overnight to set fully.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice with a sharp knife and serve with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce for added flavor and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Using a water bath helps prevent cracking and ensures even baking for a smooth texture.
- Wrap the bottom of the springform pan in foil to prevent water from leaking into the crust during baking.
- Letting the cheesecake cool slowly in the oven helps avoid cracks on the surface.
- Refrigerate the cheesecake thoroughly for best slicing results and flavor development.
