Classic cheesecake recipe


1/4 cup granulated sugar

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melte

1 1/4 cups granulated sugar

4 (8 oz) packages cream cheese, softened

1 teaspoon vanilla extract

4 large eggs

2/3 cup heavy cream

2/3 cup sour cream

1 cup sour cream

1/2 teaspoon vanilla extract

2 tablespoons granulated sugar


Preheat your oven to 325°F (163°C).

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 a 9-inch springform pan to form an even layer.

Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

  • Make the filling

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.

Gradually add the sugar and continue to beat until well combined.

Mix in the vanilla extract.

Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.

Blend in the sour cream and heavy cream until the mixture is smooth and creamy.

  • Assemble and bake

Pour the filling over the cooled crust, spreading it out evenly.

Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath (this helps prevent cracking).

Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

  • Prepare the topping (optional)

In a small bowl, mix the sour cream, sugar, and vanilla extract until smooth.

Spread the topping over the cooled cheesecake.

Return the cheesecake to the oven and bake at 325°F (163°C) for an additional 10 minutes.


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