Description
This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked to perfection using a water bath for a tender texture. Ideal for dessert lovers seeking a traditional and indulgent treat, it can be topped with fresh berries and powdered sugar for added flavor and elegance.
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 the 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 Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press and Bake Crust: Firmly press the crust mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden, then remove and let cool slightly while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, approximately 2-3 minutes, ensuring no lumps remain.
- Add Flour, Vanilla, and Sour Cream: Mix in all-purpose flour, vanilla extract, and sour cream until fully incorporated. Scrape down the bowl’s sides to ensure even mixing.
- Incorporate Eggs: Add eggs one at a time on low speed, mixing just until combined to avoid overmixing which can cause cracks.
- Pour Batter onto Crust: Pour the cheesecake batter evenly over the cooled crust and smooth the surface with a spatula.
- Set Up 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 to ensure even baking and prevent cracking.
- Bake the Cheesecake: Bake for 60-70 minutes until the edges are set but the center remains slightly jiggly, indicating a perfect creamy texture.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent rapid temperature changes.
- Cool Completely and Refrigerate: Remove the pan from the oven and water bath. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Remove the cheesecake from the springform pan. Optionally top with fresh berries and a dusting of powdered sugar. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- The water bath prevents cracks by providing gentle, even heat.
- Do not overmix after adding eggs to avoid incorporating too much air.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- Use a knife dipped in hot water to get clean slices.
- Optional toppings can be customized to your taste, such as chocolate sauce or caramel.
