Cheesecake Recipe

Here’s a classic, creamy cheesecake recipe that’s perfect for any occasion! This cheesecake has a buttery graham cracker crust, a rich and smooth filling, and a slightly tangy flavor. You can top it with fresh fruit, caramel, or chocolate drizzle, or keep it simple!

Classic Cheesecake Recipe:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream (for added creaminess)
• 1/4 cup heavy cream (optional, for extra smoothness)
• Pinch of salt

For the Topping (optional):

• Fresh fruit (strawberries, raspberries, or blueberries)
• Fruit preserves or fruit compote
• Whipped cream or chocolate ganache

Instructions:

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even and compact. Use the back of a spoon to press it down firmly.
4. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the sugar and vanilla extract, and continue to beat until the mixture is smooth and combined.
3. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed.
4. Mix in the sour cream and heavy cream (if using) until fully incorporated. The mixture should be smooth and creamy.
5. Add a pinch of salt to balance out the flavors.

3. Assemble the Cheesecake:

1. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
2. Tap the pan on the counter to release any air bubbles.

4. Bake the Cheesecake:

1. Bake the cheesecake at 325°F (163°C) for 50-60 minutes. The edges should be set, but the center will still be slightly jiggly. (It will continue to set as it cools.)
2. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour.
3. After 1 hour, remove the cheesecake from the oven and let it cool completely on the counter. Then, transfer it to the fridge and chill for at least 4 hours or overnight for the best texture.

5. Serve:

1. When ready to serve, carefully run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Remove the pan’s outer ring.
2. Top with fresh fruit, fruit compote, or whipped cream, if desired.

Tips:

• Water Bath (optional): To avoid cracks, you can bake the cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a large roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. This helps keep the cheesecake moist and prevents cracking.
• Flavor Variations: You can add different flavors to the batter, like lemon zest or a swirl of caramel or chocolate. You can even mix in chopped chocolate or crushed cookies.
• No cracks: To help prevent cracks, don’t overbake the cheesecake. The center should still jiggle slightly when you remove it from the oven.

Enjoy your rich and creamy cheesecake! What kind of topping would you go with—fruit, caramel, or something else?