Classic American Cheesecake
Indulge in the silky smoothness of this Classic American Cheesecake, an iconic dessert that marries rich cream cheese filling with a buttery graham cracker crust for a heavenly treat. This timeless recipe is incredibly easy to master, with a well-balanced combination of tangy sour cream, vanilla, and just the right touch of sweetness. Perfectly baked to achieve a creamy, luscious texture, the cheesecake features a golden crust that’s compact yet crumbly. With a foolproof cooling technique to prevent cracks, this dessert is as visually stunning as it is satisfying. Ideal for any occasion, serve it plain or adorned with fresh berries, whipped cream, or a drizzle of fruit compote for an unforgettable finish. Whether you’re hosting a party or treating yourself, this homemade cheesecake is sure to impress! Keywords: classic cheesecake recipe, American cheesecake, creamy cheesecake, graham cracker crust, homemade cheesecake.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 2 teaspoons vanilla extract
- 3 units large eggs
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 160°C (325°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar (for crust), and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to compact it down firmly. Refrigerate the crust while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar (for filling) together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until fully combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.
Pour the filling over the chilled crust and spread it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before removing from the springform pan and serving.
Slice and serve plain or with your favorite toppings, such as fresh berries, whipped cream, or a fruit compote.
Nutrition Facts
Calories |
6370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.0 g | 604% | |
| Saturated Fat | 273.6 g | 1368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1863 mg | 621% | |
| Sodium | 4509 mg | 196% | |
| Total Carbohydrate | 482.2 g | 175% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 348.2 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1426 mg | 110% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
