🍰 Classic Cheesecake (Rich & Creamy)
Smooth, velvety cheesecake with a buttery graham cracker crust — perfect for any occasion.
🛒 Ingredients (Serves 8–10)
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
🔥 Instructions
1️⃣ Preheat oven
- 325°F (160°C).
- Grease a 9-inch springform pan.
2️⃣ Make crust
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into bottom of pan.
- Bake 8–10 minutes. Let cool slightly.
3️⃣ Make filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix well.
- Add eggs one at a time, mixing gently.
- Mix in sour cream, vanilla, and lemon juice.
4️⃣ Bake
- Pour filling over crust.
- Bake 50–60 minutes, until center is slightly jiggly but set around edges.
5️⃣ Cool slowly
- Turn oven off, crack door open, and let cheesecake sit 1 hour.
- Refrigerate at least 4 hours (overnight is best).
6️⃣ Serve
- Top with fresh fruit, strawberry sauce, caramel, or chocolate drizzle.
🌿 Tips for Perfect Cheesecake
- Use room temperature ingredients to avoid lumps.
- Do not overmix after adding eggs (prevents cracking).
- For extra crack prevention, bake in a water bath.
- Run a knife around the edge before chilling to prevent sticking.
If you’d like, I can give you:
- No-bake cheesecake
- Strawberry cheesecake
- Burnt Basque cheesecake
- Mini cheesecake cups
Which version would you like? 🍰
