Here’s a classic, creamy Cheesecake recipe—rich, smooth, and perfect as a base for toppings 🍰
🍰 Classic Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream or heavy cream
Instructions
- Preheat Oven
- 325°F (165°C). Grease a 9-inch springform pan.
- Prepare Crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of the pan.
- Optional: bake 8–10 minutes for a firmer crust.
- Make Filling
- Beat cream cheese until smooth.
- Add sugar and vanilla; mix well.
- Beat in eggs one at a time.
- Stir in sour cream or heavy cream until smooth.
- Assemble
- Pour filling over crust.
- Tap pan gently to remove air bubbles.
- Bake
- Bake 50–60 minutes until edges are set and center slightly jiggles.
- Optional: place pan in a water bath for a creamier texture.
- Cool & Chill
- Cool to room temperature, then refrigerate 4 hours or overnight.
- Serve
- Top with fresh fruit, fruit compote, chocolate ganache, or caramel.
Tips
- Use room-temperature cream cheese to avoid lumps.
- Don’t overmix to prevent cracking.
- A thin layer of sour cream on top before baking can create a smooth finish.
If you want, I can also give you a no-bake version, mini cheesecakes, or flavored variations like chocolate, strawberry, or lemon 😄
