Cheesecake is a beloved dessert known for its smooth, creamy filling and crunchy graham cracker crust. Originating in Greece and later popularized in the United States, particularly in New York City, this classic treat has evolved into various styles and flavors. However, the traditional cheesecake remains a favorite due to its simplicity and rich taste. Making cheesecake at home allows you to enjoy this delightful dessert exactly to your liking, and this recipe will guide you through every step.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 whole crackers)
- 2 tbsp granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages of cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp lemon juice (optional, for a slight tang)
- 4 large eggs, at room temperature
Optional Topping:
- Fresh berries, fruit compote, or whipped cream for garnish
Instructions
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Make the Graham Cracker Crumbs: In a food processor, pulse the graham crackers into fine crumbs. Alternatively, place the crackers in a zip-lock bag and crush them with a rolling pin.
- Combine Ingredients: In a bowl, mix the crumbs with 2 tablespoons of sugar, then stir in the melted butter until the mixture resembles wet sand.
- Press the Crust: Pour the crumb mixture into a 9-inch springform pan and press it down evenly along the bottom and slightly up the sides.
- Pre-Bake the Crust: Bake the crust for about 10 minutes until lightly golden. Remove it from the oven and let it cool.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth (about 2-3 minutes).
- Add Sugar and Mix: Gradually add the sugar, mixing until fully combined and smooth.
- Incorporate Other Ingredients: Mix in the sour cream, vanilla extract, and optional lemon juice until evenly combined.
- Add Eggs One at a Time: Crack in the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
Step 3: Bake the Cheesecake
- Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly.
- Cool in the Oven: Turn off the oven and crack the door, letting the cheesecake cool for 1 hour to help prevent cracking.
Step 4: Chill the Cheesecake
- Remove from the Water Bath: Take the cheesecake out of the roasting pan and remove the foil.
- Refrigerate: Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Step 5: Serve and Enjoy
- Loosen the Sides: Run a knife around the edge before releasing it from the springform pan.
- Add Toppings (Optional): Top with fresh berries, fruit compote, or whipped cream as desired.
- Slice and Serve: Use a warm knife to cut the cheesecake for clean slices. Enjoy this creamy, decadent treat!
Conclusion
This traditional cheesecake recipe balances creamy richness with a buttery graham cracker crust. The water bath method and gradual cooling ensure a smooth texture without cracks, making it both beautiful and delicious. Serve it with fresh fruit or a dollop of whipped cream for a delightful dessert that will impress your friends and family.
Storage Information
Store any leftovers covered in the refrigerator for up to one week. For longer storage, freeze slices in an airtight container for up to three months. Thaw in the refrigerator before serving.
