Here’s a simple recipe for a traditional cream cheese cheesecake that’s rich, creamy, and perfect for any occasion.
Ingredients
For the crust:
2 cups (200g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, melted
For the cheesecake filling:
4 (8-ounce) packages cream cheese, softened (32 ounces or 900g)
1 cup (200g) granulated sugar
1/4 cup (30g) all-purpose flour
1 teaspoon vanilla extract
4 large eggs
1/2 cup (120ml) sour cream
1/2 cup (120ml) heavy cream
Instructions
1. Prepare the crust:
Preheat your oven to 325°F (163°C).
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
2. Make the filling:
In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth.
Add the flour and vanilla extract, mixing until combined.
Add the eggs one at a time, beating on low speed after each addition.
Mix in the sour cream and heavy cream until the batter is smooth and creamy.
3. Assemble and bake:
Pour the cheesecake filling over the cooled crust.
Place the springform pan on a baking sheet to catch any leaks.
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
4. Chill and serve:
Cover the cheesecake and refrigerate for at least 4-6 hours, preferably overnight.
Remove the cheesecake from the springform pan and slice into pieces.
Optional toppings: Fresh berries, fruit compote, chocolate ganache, or whipped cream.
Enjoy your classic cream cheese cheesecake! 🍰
