Here’s a classic, foolproof Cheesecake—rich, creamy, and perfect on its own or with any topping. 🍰
Classic Cheesecake (9-inch)
Graham Cracker Crust
Ingredients
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) sugar
- 6 tbsp (85 g) melted butter
Instructions
- Heat oven to 325°F (165°C).
- Mix crumbs, sugar, and butter.
- Press firmly into the bottom of a springform pan.
- Bake 10 minutes, then cool.
Cheesecake Filling
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) sugar
- 1 cup (240 ml) sour cream
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Beat cream cheese until smooth (low speed).
- Add sugar and mix just until combined.
- Add sour cream, vanilla, and salt.
- Add eggs one at a time, mixing gently.
- Pour filling over cooled crust.
Baking
- Place pan in a water bath (recommended).
- Bake 50–60 minutes, until edges are set and center slightly jiggles.
- Turn oven off, crack door, cool 1 hour.
- Refrigerate at least 4 hours or overnight.
Topping Ideas
- Fresh berries or berry compote
- Chocolate or caramel drizzle
- Lemon curd
- Whipped cream
Pro Tips
- Use room-temperature ingredients.
- Don’t overmix after adding eggs.
- Run a knife around the edge before chilling to prevent cracks.
If you’d like a New York–style, no-bake, mini, or flavored cheesecake, I can customize it for you 😊
