Classic Creamy Cheesecake
The classic creamy cheesecake is the ultimate indulgence. Its rich, velvety filling paired with a buttery graham cracker crust creates a perfect union of flavors and textures. And with optional toppings like fresh berries, fruit compote, or whipped cream, it’s easy to customize to your heart’s delight.
Making cheesecake at home might seem intimidating, but it’s simpler than you think with the right approach. The key to success lies in the details. Always start with room-temperature ingredients—softened cream cheese blends seamlessly for a silky-smooth filling, and eggs and sour cream mix better when they aren’t cold. Avoid overmixing; while it might be tempting to go heavy with the mixer, overmixing can incorporate too much air and lead to cracks in the finished product.
Baking the cheesecake low and slow at 325°F ensures a creamy, even texture. And while a water bath isn’t required for this recipe, letting the cheesecake cool gradually in the oven with the door slightly ajar helps prevent cracking. Most importantly, don’t rush the chill time. Cheesecake needs at least 4 hours in the fridge to set properly, though overnight chilling is ideal.
The best part of this classic dessert is how it serves as a blank canvas for creativity. Fresh berries, tangy fruit compote, or a fluffy dollop of whipped cream can elevate its flavors, but it’s just as satisfying when served plain. Every bite delivers a luscious, creamy richness balanced by the subtle sweetness of the graham cracker crust. Whether you’re making it for a special event or a midweek treat, this cheesecake is sure to make any moment feel extraordinary.
Classic Creamy Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- fresh berries
- fruit compote
- whipped cream
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan lightly with butter or non-stick spray.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together with a hand or stand mixer until smooth and creamy (about 2-3 minutes). Add the sour cream and vanilla extract, mixing until well combined. Beat in the eggs one at a time, mixing on low speed to avoid overwhipping. Scrape down the sides of the bowl as needed.
- Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Place the pan on a baking sheet for easy handling and bake for 60–70 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly when shaken.
- Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for about 1 hour to prevent cracks. Remove from the oven and let it cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set.
- Run a knife around the edges of the cheesecake before releasing the springform pan. Slice and serve as is, or top with your favorite garnish like fresh berries, fruit compote, or whipped cream.
