Classic Homemade Cheesecake Recipe

The best part about this cheesecake is that it serves as a great base for adding your favorite toppings, like fresh berries, chocolate ganache, or a fruit compote.

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Why You’ll Love This Classic Homemade Cheesecake Recipe

• Rich & Creamy: The cheesecake filling is smooth and luscious, with just the right amount of sweetness and tang from the cream cheese.
• Buttery Crust: The graham cracker crust adds a delicious, buttery crunch that pairs perfectly with the creamy filling.
• Versatile: This cheesecake is perfect on its own but can easily be topped with fruits, chocolate, or caramel for added flavor.
• Make-Ahead Friendly: Cheesecake can be made a day ahead, making it an ideal dessert for parties or holidays.

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Key Ingredients for Classic Cheesecake

1. Graham Crackers

• Crushed graham crackers form the base of the crust. They add a slightly sweet, crunchy layer that complements the creamy filling.

2. Butter

• Melted butter helps bind the graham cracker crumbs together and gives the crust a rich, buttery flavor.

3. Cream Cheese

• Full-fat cream cheese is the star of the cheesecake, providing the rich, creamy texture. Make sure it’s softened to room temperature for easy mixing.

4. Sugar

• Granulated sugar sweetens the cheesecake filling and balances the tanginess of the cream cheese.

5. Sour Cream

• Sour cream adds a slight tang and extra creaminess to the cheesecake filling. It also helps create a smoother texture.

6. Eggs

• Eggs give structure to the cheesecake and help create a rich, dense filling. Be sure to add them one at a time to avoid overmixing.

7. Vanilla Extract

• Vanilla extract enhances the flavor of the cheesecake, giving it a warm, sweet aroma.

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How to Make Classic Homemade Cheesecake

This easy-to-follow cheesecake recipe results in a perfectly creamy and smooth dessert. Here’s how to make it:

Step 1: Prepare the Crust

• Preheat your oven to 325°F (160°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Mix until the crumbs are evenly coated with butter.

Step 2: Form the Crust

• Press the graham cracker mixture into the bottom of a 9-inch springform pan, spreading it evenly across the bottom and slightly up the sides. Use the back of a spoon or the bottom of a glass to compact the crumbs. Bake the crust for 10 minutes, then set it aside to cool.

Step 3: Make the Cheesecake Filling

• In a large bowl, beat 4 packages (8 oz each) of softened cream cheese and 1 cup granulated sugar until smooth and creamy, about 2-3 minutes. Add 1 cup sour cream and 1 teaspoon vanilla extract, and mix until well combined. Add 4 large eggs, one at a time, beating on low speed after each addition until just combined. Be careful not to overmix the batter.

Step 4: Pour the Filling into the Crust

• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 5: Bake the Cheesecake

• Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 6: Chill the Cheesecake

• Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Step 7: Serve

• Once the cheesecake is fully chilled, remove the springform pan and slice the cheesecake. Serve plain or with your favorite toppings, such as fresh berries, chocolate sauce, or whipped cream.

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Tips for Making the Best Cheesecake

1. Use Room Temperature Ingredients

• Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, creamy filling with no lumps.

2. Avoid Overmixing the Batter

• Overmixing can incorporate too much air into the batter, which may cause the cheesecake to crack as it bakes. Mix the ingredients just until combined.

3. Bake in a Water Bath (Optional)

• Baking the cheesecake in a water bath helps prevent cracks by providing gentle, even heat. Wrap the bottom of the springform pan in foil and place it in a large roasting pan filled with about 1 inch of hot water before baking.

4. Let the Cheesecake Cool Gradually

• Allow the cheesecake to cool slowly by turning off the oven and letting it sit with the door cracked open for an hour. This helps prevent cracks from forming on the surface.

5. Chill for Several Hours

• For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.

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Recipe Variations

1. New York Cheesecake

• For a denser, richer cheesecake, omit the sour cream and use extra cream cheese. Increase the bake time slightly to achieve the perfect texture.

2. Fruit-Topped Cheesecake

• Top the cheesecake with fresh berries, a strawberry compote, or a mixed berry sauce for a refreshing, fruity contrast to the rich filling.

3. Chocolate Cheesecake

• Melt 8 oz of chocolate and mix it into the cheesecake batter before baking for a rich, decadent chocolate cheesecake.

4. Lemon Cheesecake

• Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the cheesecake batter for a bright, citrusy flavor.

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FAQs: Classic Homemade Cheesecake

1. Why Did My Cheesecake Crack?

• Cheesecake can crack if it is overmixed, baked too long, or cooled too quickly. To prevent cracking, avoid overmixing, bake until just set, and let the cheesecake cool gradually in the oven.

2. Can I Freeze Cheesecake?

• Yes! Cheesecake freezes well. Wrap individual slices or the whole cheesecake in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

3. How Long Does Cheesecake Last?

• Store the cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors improve over time, so it’s even better the next day!

4. What Can I Serve with Cheesecake?

• Serve cheesecake with a variety of toppings like fresh berries, fruit compote, chocolate ganache, caramel sauce, or whipped cream.

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