Classic Cheesecake Recipe
An original recipe! Velvety smooth cheesecake and your choice of toppings: caramel pecan, strawberry, raspberry or chocolate.
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Ingredients
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DESSERTS
Method
DESSERTS
- 1
Prepare the crust
In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and salt. Mix until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let cool.
- 3
Prepare the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and continue beating until well combined.
- 4
Add sour cream and vanilla
Add sour cream and vanilla extract to the cream cheese mixture. Mix until thoroughly combined and smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Pour the filling
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.
- 9
Serve
Before serving, add your choice of toppings such as caramel pecan, fresh strawberries, raspberries, or chocolate sauce. Slice and enjoy your classic cheesecake!