Description
This Classic Creamy Cheesecake recipe offers a rich and smooth dessert with a crunchy graham cracker crust, complemented by a silky cream cheese filling. Baked in a water bath to ensure perfect texture, this cheesecake is ideal for any occasion and serves 12 generous slices.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 10 minutes, then allow it to cool while preparing the filling.
- Make the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy, approximately 2-3 minutes. Gradually add the sugar and vanilla extract, continuing to beat until fully combined. Add the eggs one at a time, mixing on low speed after each addition to maintain a smooth texture. Blend in the sour cream and heavy cream until the filling is silky and homogeneous.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath that helps bake the cheesecake evenly and prevents cracking. Bake in the preheated oven for 1 hour and 10 minutes, or until the edges appear set but the center remains slightly jiggly.
- Cool and Chill: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to gradually reduce temperature and prevent cracking. Carefully remove the springform pan from the water bath, then run a knife around the edges to loosen the cheesecake from the pan. Allow to cool to room temperature before refrigerating the cheesecake for at least 4 hours or preferably overnight to fully set.
- Serve: Remove the sides of the springform pan and transfer the cheesecake to a serving plate. Slice into 12 pieces and optionally garnish with your favorite toppings such as fresh berries, whipped cream, or melted chocolate sauce. Enjoy this classic creamy dessert!
Notes
- Ensure eggs are at room temperature to prevent curdling of the batter.
- Wrapping the springform pan with foil prevents water from seeping into the crust during the water bath bake.
- Do not overbake; the center should remain slightly jiggly to ensure creamy texture.
- Chilling the cheesecake overnight enhances flavor and helps it to set properly.
- For added flavor, zest of lemon or orange can be added to the filling.
