Homemade Cheesecake Recipe
Make Homemade Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes. Remove from the oven and let it cool while preparing the filling.
Cheesecake Filling Preparation
- 4
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing well until fully combined.
- 6
Mix in Vanilla and Eggs
Add the vanilla extract and beat in the eggs one at a time, mixing just until combined after each addition. Avoid overmixing.
- 7
Add Flour
Sprinkle the all-purpose flour over the mixture and fold it in gently until just combined.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
- 9
Bake the Cheesecake
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- 11
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Topping Preparation
- 12
Prepare the Topping
If desired, just before serving, toss fresh berries with powdered sugar in a small bowl to coat.
- 13
Serve
Slice the chilled cheesecake and top with the sweetened berries before serving.
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