Ingredients

For the Crust

200 grams (7 ounces) crushed graham crackers
100 grams (7 tablespoons) melted butter
50 grams (0.25 cups) granulated sugar

For the Filling

900 grams (2 pounds) cream cheese, softened
200 grams (1 cup) granulated sugar
3 large eggs
240 milliliters (1 cup) sour cream
1 tablespoon vanilla extract
1 tablespoon lemon juice

For the Topping (optional)

240 milliliters (1 cup) sour cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1

Prepare the Crust

Preheat your oven to 175°C (350°F). In a medium bowl, combine crushed *graham crackers*, *melted butter*, and *sugar* until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.

Step 2

Make the Filling

In a large bowl, beat the *cream cheese* and *sugar* until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the *sour cream*, *vanilla extract*, and *lemon juice* until just combined.

Step 3

Assemble and Bake

Pour the filling over the cooled crust, spreading it evenly. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks.

Bake for 55-60 minutes until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then transfer it to the refrigerator to chill completely, at least 4 hours or overnight.

Step 4

Prepare the Topping (Optional)

In a small bowl, mix the *sour cream*, *powdered sugar*, and *vanilla extract* until smooth. Spread the topping over the chilled cheesecake and return it to the refrigerator for another hour before serving. Enjoy!

Servings

Transform your cheesecake serving into an art form! **Serve each slice** with a sprinkle of powdered sugar for a touch of elegance or a **drizzle of berry compote** for a burst of flavor. 🍓🍰 Take it up a notch by **adding a dollop of fresh whipped cream** and a **sprig of mint**. Not only does it look pretty, but it adds a refreshing lift to each mouthful. 🌿 For special occasions, **pair your cheesecake with a glass of fine dessert wine** or a **cup of aromatic coffee**. It’s a match made in heaven! 🍷☕ Want to make it more interactive? **Set up a mini cheesecake bar** with assorted toppings like caramel, chocolate shavings, and fruit slices. Let your guests customize their slices and have fun creating their own perfect piece! 🎉

Equipment

Springform Pan

This type of pan is essential for cheesecakes as it allows for easy release without damaging the cake. Pro tip: wrap the bottom of the pan in aluminum foil to prevent water from the bain-marie from seeping in.

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Mixing Bowls

You'll need a variety of bowl sizes. Metal or glass are preferable as they don’t retain any oils or flavors.

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Hand Mixer or Stand Mixer

To achieve the perfect creamy consistency, a mixer is a must. If you don’t have a stand mixer, a hand mixer will do just fine.

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Spatula

A silicone spatula is great for scraping down the sides of your mixing bowl to ensure all ingredients are well-incorporated.

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Baking Sheet

Use this as a base for your springform pan when you're creating a water bath to avoid any accidental spills in your oven.

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Variations

Craving for a cheesecake that suits your dietary needs? Here are some delicious tweaks you can make. **Gluten-Free Cheesecake 🍰:** Swap the graham cracker crust with a mixture made from gluten-free cookies or use ground nuts like almonds or pecans. Be sure to check all other ingredients to confirm they are certified gluten-free. **Vegan Cheesecake 🌱:** Substitute the cream cheese with vegan cream cheese alternatives available at many grocery stores. Use coconut cream in place of heavy cream and replace eggs with a mixture of cornstarch and water or use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). The result is a rich, creamy vegan cheesecake that will have everyone coming back for more! 🍰✨

Faq

  • How do I prevent my cheesecake from cracking?

    To avoid cracks, make sure to bake it in a water bath. Also, avoid over-mixing the batter and let the cheesecake cool gradually in the oven before fully removing it.

  • Can I make this cheesecake ahead of time?

    Yes, cheesecakes store wonderfully! Prepare it the day before and chill it in the fridge overnight. It actually tastes better after the flavors meld together.

  • How do I make sure my crust doesn’t get soggy?

    Pre-bake the crust for about 10 minutes before adding in your cheesecake filling. This step helps to set the crust and keeps it crunchy.

  • Is it important to bring the cream cheese to room temperature?

    Yes, room temperature cream cheese blends more smoothly and ensures a lump-free batter.

  • What’s the secret to a perfectly smooth cheesecake filling?

    Beat your cream cheese until it’s light and fluffy before adding the other ingredients. Gradually incorporate each ingredient to avoid any lumps.

  • Can I freeze my cheesecake?

    Absolutely! Wrap your cheesecake tightly in plastic wrap and aluminum foil before freezing. To enjoy, thaw it in the fridge overnight.

Nutrition facts

Delicious Classic Cheesecake Recipe