Description
This Classic Cheesecake recipe offers a rich and creamy dessert featuring a crunchy graham cracker crust, a smooth cream cheese filling, and optional fresh berry topping. Baked in a water bath for a silky texture, this cheesecake is perfect for special occasions or any indulgent treat.
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
- Prepare the 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 and ensure easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until all crumbs are evenly moistened.
- Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes to set the crust, then remove and allow to cool slightly while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy, ensuring no lumps remain.
- Add Dry and Flavoring Ingredients: Incorporate the all-purpose flour, vanilla extract, and sour cream into the cream cheese mixture. Mix until fully combined, scraping down the bowl as necessary.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined to avoid overmixing which can cause cracks.
- Pour Batter onto Crust: Pour the prepared cheesecake batter over the cooled crust, smoothing the top with a spatula for an even surface.
- Set Up Water Bath: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about one inch up the sides of the springform pan to maintain even moisture and prevent cracking.
- Bake the Cheesecake: Bake for 60-70 minutes or until the edges are set and the center remains slightly jiggly, an indicator of perfect doneness.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside the oven for 1 hour to avoid temperature shocks.
- Chill: Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Detach the cheesecake from the springform pan carefully. Top with fresh berries and a light dusting of powdered sugar as desired. Slice and serve chilled for optimal texture and flavor.
Notes
- Using room temperature ingredients helps achieve a smooth batter and prevents lumps.
- Do not overmix the eggs into the batter to avoid cracks during baking.
- The water bath keeps the cheesecake moist and prevents cracking by providing gentle, even heat.
- Refrigerate the cheesecake for several hours or overnight to ensure it is fully set before slicing.
- If you do not have a roasting pan, use a deep baking dish to create the water bath.
- Allow the cheesecake to come to room temperature for about 10-15 minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
