Cheesecake Classic Recipe
Velvety smooth rich textured, covered with a layer of sweet-sour cream and choice of topping.
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Ingredients
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Crust
Cheesecake filling
Topping
Method
Crust Preparation
- 1
Make the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and allow to cool.
Cheesecake Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 6
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set and a slight jiggle remains.
- 7
Cool the cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Topping Preparation
- 8
Prepare the topping
In a small bowl, whisk together the sour cream, granulated sugar, and vanilla extract until smooth.
- 9
Spread the topping
Once the cheesecake is chilled, spread the sour cream topping over the top layer evenly.
Serving
- 10
Slice and serve
Remove the cheesecake from the springform pan and slice into wedges. Serve chilled with your choice of fruit or chocolate toppings.