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Classic Cheesecake

A smooth and creamy dessert, the Classic Cheesecake offers a perfect balance of sweetness and tang, making it a favorite for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham crackers, crushed
  • 0.5 cups Unsalted butter, melted
  • 2 tablespoons Sugar (for the crust)
For the Filling
  • 4 8-ounce packages Cream cheese, softened At room temperature
  • 1 cups Sour cream At room temperature
  • 1 teaspoon Vanilla extract
  • 1 cups Sugar (for the filling)
  • 4 large Eggs At room temperature

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, until lightly golden. Set aside to cool.
Make the Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2-3 minutes).
  2. Gradually add the remaining sugar, ensuring it blends well.
  3. Mix in the sour cream and vanilla extract until combined.
  4. Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix, as this can incorporate excess air.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Bake for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
  3. Turn off the oven and leave the cheesecake in with the door slightly ajar for an hour to cool slowly. This helps prevent cracking.
Chill and Serve
  1. After an hour, refrigerate the cheesecake for at least 4 hours, and preferably overnight, to set properly.
  2. Once chilled, carefully remove the sides of the springform pan, slice, and serve.

Notes

Make sure your cream cheese and eggs are at room temperature for a smooth filling. For an ultra-smooth texture, you can bake the cheesecake in a water bath by wrapping the outside of the pan in foil and placing it in a larger baking dish filled with hot water. Try adding lemon zest or a swirl of fruit puree for flavor variations.