Here’s a classic creamy cheesecake recipe 🍰—rich, smooth, and perfect for any occasion.
Ingredients (9-inch cheesecake)
Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
Filling
- 24 oz (675 g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
Optional Topping
- Fresh berries, fruit compote, chocolate ganache, or caramel
Instructions
- Prepare crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a greased 9-inch springform pan.
- Bake at 350°F (175°C) for 8–10 minutes. Let cool.
- Make filling
- Beat cream cheese until smooth.
- Add sugar and beat until creamy.
- Mix in eggs one at a time.
- Stir in vanilla and sour cream (or heavy cream) until smooth.
- Assemble & bake
- Pour filling over crust.
- Optional: wrap pan in foil and place in a water bath for a smooth texture.
- Bake 50–60 minutes at 325°F (160°C), until edges are set but center slightly jiggles.
- Cool & chill
- Let cool at room temperature 1 hour.
- Refrigerate at least 4 hours or overnight.
- Serve
- Remove springform pan.
- Add topping if desired and slice.
Tips & Variations
- No cracks: Don’t overmix and bake in a water bath.
- Flavored cheesecake: Add lemon zest, cocoa, or coffee to the filling.
- Mini cheesecakes: Use muffin tins with liners; bake 20–25 minutes.
- Cheesecake bars: Bake in a square pan for easy squares instead of a round cake.
I can also give a no-bake cheesecake version that’s creamy and easy to make without an oven.
Do you want me to do that?
