Cheesecake

Why You’ll Love This Recipe

Cheesecake is the ultimate indulgent dessert—creamy, smooth, and rich, with a buttery, crunchy crust that adds the perfect balance of texture. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, cheesecake never disappoints. This recipe offers a classic version that’s easy to make, yet decadent enough to impress your guests. The velvety filling combined with the crisp graham cracker crust makes each bite a delightful treat. Once you try it, this cheesecake will quickly become your go-to dessert for any event.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

4. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the sugar and vanilla extract and beat until well combined.

5. Add the eggs one at a time, beating after each addition until fully incorporated. Mix in the sour cream and heavy cream until smooth.

6. Pour the cream cheese mixture over the cooled crust and spread it evenly.

7. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

8. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.

9. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.

10. Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the pan sides and slice into wedges.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 20 minutes

• Cook time: 60 minutes

• Cooling time: 1 hour

• Refrigeration time: 4+ hours

• Total time: 6 hours 20 minutes

Variations

• Fruit Topping: Add a topping of fresh berries like strawberries, blueberries, or raspberries for a burst of color and flavor.

• Chocolate Cheesecake: Add melted chocolate to the filling or drizzle chocolate sauce over the top for a rich, chocolaty twist.

• Lemon Cheesecake: Mix in some lemon zest and a little lemon juice to the filling for a refreshing citrus flavor.

• No-Bake Cheesecake: For a lighter version, you can make a no-bake cheesecake by using whipped cream instead of sour cream and setting it in the fridge for several hours.

Storage/Reheating

Cheesecake should be stored in the refrigerator in an airtight container for up to 5 days. It’s best served cold, and you can enjoy it straight from the fridge. Freezing cheesecake is possible; wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. Let the frozen cheesecake thaw in the fridge overnight before serving.

FAQs

Can I use low-fat cream cheese?

Yes, you can substitute low-fat or reduced-fat cream cheese for a lighter version of this cheesecake. However, it may affect the texture and flavor slightly.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for making cheesecakes, you can use a regular round cake pan. Just be sure to line the pan with parchment paper for easy removal.

Can I make this cheesecake in advance?

Absolutely! Cheesecake actually tastes better after sitting in the fridge for several hours or overnight, making it the perfect make-ahead dessert.

How do I prevent cracks on the cheesecake?

To prevent cracks, avoid overbaking the cheesecake. Also, let the cheesecake cool gradually in the oven after baking, which helps to prevent sudden temperature changes that could cause cracking.

Can I use a graham cracker crust mix?

Yes, you can use a pre-made graham cracker crust mix to save time, but making your own crust with graham cracker crumbs gives the cheesecake a fresher, homemade taste.

Can I use other kinds of cookies for the crust?

Yes! Instead of graham crackers, you can use crushed Oreos, ginger snap cookies, or even vanilla wafers for a different flavor.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will firm up as it cools and sets in the fridge.

Can I use whipped cream instead of sour cream?

While sour cream adds a nice tang and creaminess, you can substitute with whipped cream for a slightly different texture, though the flavor may change.

Can I make this recipe without eggs?

Eggs are essential for setting the cheesecake, so it’s not recommended to omit them. However, you can try an egg-free recipe if you have dietary restrictions.

Can I add a crustless layer on top of the cheesecake?

Yes! You can add a fruit topping, chocolate ganache, or even a layer of whipped cream after baking and cooling the cheesecake for extra flavor and decoration.

Conclusion

Cheesecake is the quintessential dessert for any occasion, offering a rich, velvety texture that melts in your mouth. This classic recipe is easy to follow and delivers a show-stopping dessert that’s perfect for birthdays, holidays, or any time you want to treat yourself. With simple ingredients and a little patience, you can create a decadent cheesecake that’s sure to become a favorite in your baking repertoire.