Core Cheesecake
Indulge in the creamy decadence of the irresistible Core Cheesecake, a show-stopping dessert that combines velvety cheesecake layers with a hidden surprise at its center. This recipe starts with a classic graham cracker crust baked to perfection, providing the ideal buttery crunch. The luscious cream cheese filling, enhanced with sour cream and vanilla, is subtly sweet and rich, creating a melt-in-your-mouth texture. What makes this cheesecake truly special is the customizable core—choose from fruit compote, chocolate ganache, or your favorite filling to add a burst of flavor to every slice. Baked to perfection and chilled for the optimal creamy consistency, this cheesecake is the ultimate dessert for special occasions or a deluxe homemade treat. Perfectly balanced flavors, a delightful hidden core, and simple ingredients make this the best cheesecake recipe to impress your family and friends.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 150 grams Optional core filling (e.g., fruit compote or chocolate ganache)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan by greasing it lightly with butter and lining the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon to level it. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
While the crust cools, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Beat in the eggs, one at a time, ensuring each one is fully mixed in before adding the next. Avoid overmixing at this stage to prevent cracks in your cheesecake.
Pour half of the cream cheese mixture over the cooled crust, spreading it evenly.
If using an optional core filling, gently spoon it in a thin, even layer over the first half of the cream cheese mixture, leaving a small border around the edges to prevent it from leaking out.
Carefully pour the remaining cream cheese mixture over the core filling, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake the cheesecake in the preheated oven for 50-60 minutes. The edges should be set, but the center should still have a slight jiggle.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or preferably overnight.
Before serving, carefully remove the springform pan and garnish the cheesecake as desired. Slice and enjoy your 'Core Cheesecake'!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 38.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 135 mg | 3% | |
*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.
