Cheesecake

A classic Cheesecake is a rich, creamy dessert that’s perfect for almost any occasion! Whether you’re a fan of traditional New York-style or prefer a lighter, fluffier texture, here’s a simple recipe for a classic, no-fail cheesecake.

Classic Cheesecake Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ teaspoon cinnamon (optional)
• 6 tablespoons unsalted butter, melted

For the filling:

• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon all-purpose flour

Directions:

1. Make the crust:

   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon (if using).
   • Add the melted butter and stir until the mixture is well combined and resembles wet sand.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
   • Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
   • Add the sugar and vanilla extract, and beat again until combined.
   • Add the eggs one at a time, mixing well after each addition. Be sure not to overmix.
   • Add the sour cream and flour, then mix until smooth and fully incorporated.
   • Pour the cheesecake filling into the cooled crust.

3. Bake the cheesecake:

   • Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly (it will firm up as it cools).
   • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

4. Chill the cheesecake:

   • After the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, or overnight for the best results.

5. Serve:

   • Once chilled, carefully remove the cheesecake from the springform pan.
   • You can top your cheesecake with fresh berries, fruit compote, whipped cream, or even a drizzle of chocolate or caramel sauce.

This cheesecake is smooth, creamy, and simply irresistible. You can also get creative with toppings or add a bit of lemon zest or extract to the filling for a fresh twist. Let me know if you’d like to try any variations!