Here’s a classic Cheesecake recipe—creamy, rich, and perfect for any occasion. You can customize it with your favorite toppings or go for a traditional, plain version.
🍰 Classic Cheesecake
Serves: 10–12
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Chill time: 4 hours or overnight
🧾 Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup (240 ml) sour cream or heavy cream
- 2 tbsp all-purpose flour (optional, for a firmer texture)
👩🍳 Instructions
1️⃣ Prepare the crust
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool while you make the filling.
2️⃣ Make the cheesecake filling
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 3 minutes).
- Add the sugar and vanilla extract, and beat until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Add the sour cream (or heavy cream) and flour (if using) and mix until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
3️⃣ Bake the cheesecake
- Place the cheesecake in the preheated oven and bake for 1 hour 10 minutes, or until the edges are set but the center is still slightly jiggly (it will firm up as it cools).
- After baking, turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. This helps prevent cracking.
- Once the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight for the best texture.
4️⃣ Serve
- Once chilled, remove the cheesecake from the springform pan.
- Optionally, top with fresh fruit, fruit compote, chocolate ganache, or a drizzle of caramel.
- Slice and enjoy!
🔥 Tips
- Prevent cracks: If you want a super smooth top, you can wrap the bottom of the springform pan with aluminum foil to create a water bath for even baking.
- Flavor variations: Add a teaspoon of lemon zest or vanilla bean paste to the filling for a unique twist. You can also swirl fruit purée (like raspberry or blueberry) into the filling before baking.
- Make it gluten-free: Use gluten-free graham crackers or another gluten-free crust option.
- Make-ahead: Cheesecake is a great make-ahead dessert. It holds up well in the fridge for up to 4–5 days.
If you’d like, I can also give you a chocolate cheesecake version or ideas for decorating it. Let me know what you’d prefer!