Description
This Classic Creamy Cheesecake recipe features a rich, smooth filling atop a buttery graham cracker crust, baked in a water bath to achieve the perfect creamy texture. Ideal for celebrations or an indulgent dessert, it’s easy to prepare and serves 12 slices of pure delight.
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 your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks during baking. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool while you prepare the filling.
- Make the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese in a large bowl on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract, mixing until fully combined. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Finally, blend in the sour cream and heavy cream, continuing to beat until the mixture is smooth and well combined.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath that will help the cheesecake bake evenly and prevent cracking. Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool and Chill: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks. Then, carefully remove the springform pan from the water bath. Run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool completely to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to allow it to fully set and develop its creamy texture.
- Serve: Once chilled, remove the sides of the springform pan. Slice the cheesecake into 12 servings and garnish with your choice of toppings such as fresh berries, whipped cream, or chocolate sauce for added flavor and presentation.
Notes
- Using room temperature eggs and cream cheese ensures a smoother filling without lumps.
- The water bath helps prevent cracking and promotes even baking.
- Wrap the bottom of the springform pan with foil tightly to avoid water leaks.
- Chilling the cheesecake overnight improves flavor and texture.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days.
