Classic Cheesecake
Indulge in the timeless elegance of a Classic Cheesecake, a dessert that boasts a velvety smooth filling atop a buttery graham cracker crust. Perfectly balanced with the tanginess of sour cream and the richness of cream cheese, this luscious treat is baked to perfection with a hint of vanilla for a flavor that's both indulgent and refined. Designed for gatherings or a special night in, this recipe features simple yet high-quality ingredients and expert techniques—like gently cooling the cake to prevent cracks—for bakery-worthy results. With its creamy texture and flawlessly golden crust, this cheesecake is an irresistible crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 32 ounces cream cheese, softened
- 1.5 cups granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 items large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (162°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 to 3 minutes.
Gradually add in the 1.5 cups of granulated sugar and continue to beat until well incorporated.
Add the sour cream and vanilla extract, mixing until just combined.
Add the eggs one at a time, mixing at low speed after each addition just until combined. Avoid overbeating to prevent the cheesecake from cracking.
Add the flour and gently mix until just incorporated.
Pour the cheesecake batter into the prepared crust within the springform pan and spread evenly with a spatula.
Place the springform pan on a large baking sheet to catch any drips, and bake in the preheated oven for 75 to 90 minutes, or until the center is set and a toothpick inserted at 2 inches from the edge comes out clean.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to a cooling rack and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Remove the springform pan sides and slice the cheesecake to desired thickness for serving.
Nutrition Facts
Calories |
6451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.7 g | 577% | |
| Saturated Fat | 262.6 g | 1313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 547.7 g | 199% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 417.4 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1430 mg | 110% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1491 mg | 32% | |
*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.
