This Homemade Cheesecake is rich, creamy, and incredibly indulgent. With a buttery graham cracker crust and a velvety-smooth cream cheese filling, it’s the perfect dessert for any occasion. Whether you’re a cheesecake lover or making it for the first time, this easy-to-follow recipe will guide you through creating a perfect cheesecake every time.
Why You’ll Love This Homemade Cheesecake Recipe
- Rich & Creamy: The cream cheese filling is smooth, rich, and melts in your mouth.
- Perfect Crust: The graham cracker crust is buttery and slightly crunchy, providing the perfect contrast to the creamy filling.
- Versatile: You can serve it plain, top it with fruit, or drizzle with caramel or chocolate sauce.
- Easy to Make: With just a few simple ingredients, this cheesecake comes together easily, and baking it in a water bath ensures a smooth, crack-free top.
Key Ingredients for Homemade Cheesecake
1. Cream Cheese
- Cream cheese is the star of the cheesecake filling. Make sure it’s softened at room temperature for a smooth, creamy texture.
2. Graham Crackers
- Graham crackers form the base of the crust. You can use pre-made graham cracker crumbs or crush whole graham crackers for this recipe.
3. Butter
- Melted butter is used to bind the graham cracker crumbs and form a solid crust.
4. Sugar
- Sugar sweetens both the crust and the filling, adding balance to the richness of the cream cheese.
5. Eggs
- Eggs help bind the filling and give the cheesecake structure. They also add richness and create a smooth, velvety texture.
6. Sour Cream
- Sour cream adds a slight tang to the cheesecake, balancing out the sweetness and adding extra creaminess.
7. Vanilla Extract
- Vanilla extract enhances the flavor of the cheesecake, adding warmth and depth.
How to Make Homemade Cheesecake
This easy cheesecake recipe results in a perfectly smooth, creamy dessert with a golden, buttery crust. 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 of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly and create an even layer. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat 24 oz (3 packages) of softened cream cheese and 1 cup of sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add 1 cup of sour cream and 1 teaspoon of vanilla extract, and mix until well combined.
- Add 3 large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Be careful not to overmix the batter, as this can cause cracks in the cheesecake.
Step 3: Prepare the Water Bath
- Wrap the bottom of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan. Pour the cheesecake batter over the crust and spread it evenly.
- Pour hot water into the roasting pan, making sure it reaches about halfway up the sides of the springform pan.
Step 4: Bake the Cheesecake
- Bake the cheesecake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Step 5: Chill the Cheesecake
- Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.
Step 6: Serve
- Once chilled, run a knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. Serve the cheesecake plain or topped with fresh fruit, caramel, or chocolate sauce.
Tips for Making the Best Homemade 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 batter without lumps.
2. Don’t Overmix
- Overmixing the batter can incorporate too much air, which can cause the cheesecake to crack. Mix just until the ingredients are combined.
3. Bake in a Water Bath
- Baking the cheesecake in a water bath ensures gentle, even cooking and prevents the top from cracking.
4. Let It Cool Gradually
- Cooling the cheesecake slowly in the oven and then at room temperature helps prevent cracks on the surface.
5. Chill Before Serving
- Refrigerating the cheesecake for several hours or overnight allows it to fully set and develop its flavor.
Recipe Variations
1. New York Style Cheesecake
- For a denser, richer version, omit the sour cream and add an extra package of cream cheese.
2. Chocolate Cheesecake
- Melt 8 oz of semi-sweet chocolate and fold it into the cheesecake batter for a rich, chocolatey twist.
3. Lemon Cheesecake
- Add 2 tablespoons of lemon zest and 1/4 cup of fresh lemon juice to the batter for a bright, citrusy flavor.
4. Berry Cheesecake
- Top the cheesecake with fresh berries like strawberries, blueberries, or raspberries for a fruity touch.
5. Salted Caramel Cheesecake
- Drizzle homemade or store-bought salted caramel sauce over the cheesecake before serving for a sweet and salty combination.
FAQs: Homemade Cheesecake
1. Why Did My Cheesecake Crack?
- Cracks in cheesecake can occur if the batter is overmixed, if the cheesecake cools too quickly, or if it’s baked without a water bath. Follow the tips in this recipe to avoid cracks.
2. How Do I Store Cheesecake?
- Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap, for up to 5 days. You can also freeze cheesecake for up to 3 months. Thaw in the refrigerator before serving.
3. Can I Make Cheesecake Without a Springform Pan?
- While a springform pan is ideal for cheesecake, you can use a deep cake pan as a substitute. Just line it with parchment paper to make it easier to remove the cheesecake.
4. How Can I Tell When My Cheesecake is Done?
- The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to firm up as it cools.
5. Can I Add Toppings to My Cheesecake?
- Absolutely! Cheesecake pairs well with a variety of toppings like fresh fruit, fruit compote, caramel sauce, chocolate ganache, or whipped cream.
[tasty-recipe id=”3795″]