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The Ultimate Classic Cheesecake

Prep Time 25 mins
Cook Time 1 hr
Rest Time 7 hrs
Total Time 8 hrs 25 mins
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 325  F
Servings: 8
Best Season: Summer, Suitable throughout the year
Dietary: Dairy, High-Calcium, Keto, Low-Carb, Low-Sugar, Nut-Free
Description

Indulge in the ultimate classic cheesecake with this foolproof recipe. Featuring a smooth and creamy filling atop a buttery graham cracker crust, this cheesecake is baked to perfection in a water bath for the ideal texture and flavor. Whether served plain or topped with fresh berries, whipped cream, or a luscious fruit compote, this dessert is perfect for any occasion.

Ingredients
    For the crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons butter melted
    • For the filling:
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract or vanilla powder
  • 8 ounces sour cream
Instructions
  1. 1
    Set your oven to 350°F (175°C).
  2. 2
    Put the graham crackers in a food processor and blend them into fine crumbs.
  3. 3
    Add the melted butter and pulse a couple of times until well combined.
  4. 4
    Pour the crumb mixture into lightly greased an 8-inch springform pan. Press it firmly and evenly onto the bottom to form the crust.
  5. 5
    Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool.
  6. 6
    In a large mixing bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy.
  7. 7
    Add the eggs, one at a time, and the vanilla extract. Switch to a hand whisk to gently mix the ingredients, avoiding over-whipping to prevent incorporating air into the batter.
  8. 8
    Finally, whisk in the sour cream until the mixture is smooth and well combined.
  9. 9
    Tear two large sheets of aluminum foil and wrap them tightly around the outside of the springform pan. This will prevent water from leaking into the pan during baking.
  10. 10
    Place the foil-wrapped springform pan into a large, deep baking dish.
  11. 11
    Pour the filling into the prepared crust. Smooth the top with a spatula if necessary.
  12. 12
    Tap the pan a couple of times on the counter to let any air bubbles rise to the surface and escape.
  13. 13
    Pour hot water into the dish, filling it to about 2 inches high.
  14. 14
    Bake the cheesecake at 350°F for 15 minutes.
  15. 15
    Reduce the oven temperature to 300°F (150°C) and continue baking for 45-50 minutes. The edges should be set, and the center should have a slight jiggle when you gently shake the pan.
  16. 16
    Turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
  17. 17
    Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  18. 18
    Cover the springform pan with foil and refrigerate the cheesecake overnight, or for at least 6 hours.
  19. 19
    Carefully remove the cheesecake from the springform pan before slicing. Serve plain or with your favorite toppings, such as fresh berries, whipped cream, or a fruit compote.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 480kcal
% Daily Value *
Total Fat 33g51%
Saturated Fat 19g95%
Cholesterol 140mg47%
Sodium 280mg12%
Total Carbohydrate 36g12%
Sugars 26g
Protein 8g16%
Calcium 100 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Crust Tips:

  • Pack it tightly: Use the bottom of a flat measuring cup or silicone spatula to firmly press the graham cracker crumbs into the pan, ensuring a sturdy base.
  • Cool completely: Allow the crust to cool fully before adding the filling to prevent sogginess.

Filling Tips:

  • Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smooth mixing and to avoid lumps.
  • Avoid overmixing: Once the eggs are added, mix gently with a whisk to prevent incorporating air, which can cause cracks.
  • Scrape the bowl: Regularly scrape down the sides of the bowl to ensure all ingredients are fully combined.

Water Bath Tips:

  • Foil wrapping: Wrap the pan tightly with heavy-duty foil to prevent water from seeping into the crust.
  • Hot water: Use very hot water in the larger baking dish for a consistent baking environment.

Baking Tips:

  • Check for doneness: The edges should be set, while the center should jiggle slightly—it will set further as it cools.
  • Gradual cooling: Cool the cheesecake in the oven with the door ajar to avoid sudden temperature changes and cracking.

Chilling and Serving Tips:

  • Refrigeration: Chill the cheesecake overnight to allow the flavors to meld and the texture to fully set.
  • Clean slicing: Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
  • Toppings: Add toppings like fresh fruit, caramel, or chocolate ganache just before serving for added elegance.

Enjoy your perfect cheesecake!

Keywords: Classic cheesecake, creamy cheesecake, rich dessert, no-crack cheesecake,
Read it online: https://cookatouille.com/recipe/the-ultimate-classic-cheesecake-creamy-rich-and-perfectly-smooth/

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