>>91965278Sure! Here's a classic, creamy cheesecake recipe that’s perfect for any occasion:
Classic Cheesecake Recipe
Ingredients:
For the crust:
1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
¼ cup (50g) granulated sugar
⅓ cup (75g) unsalted butter, melted
Pinch of salt
For the filling:
4 (8oz) packages cream cheese, softened (about 900g total)
1 ¼ cups (250g) granulated sugar
1 tsp vanilla extract
1 ½ tbsp all-purpose flour (optional, for thicker texture)
3 large eggs, at room temperature
2 cups (480ml) sour cream (for topping)
1 tbsp lemon juice (optional, for a subtle tang)
Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until everything is well mixed.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it down firmly and evenly.
Bake for 8–10 minutes until lightly golden. Let it cool while you prepare the filling.
2. Prepare the filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Gradually add the sugar, beating until well combined.
Add the vanilla extract and flour (if using) and mix until smooth.
One at a time, add the eggs, beating on low speed after each addition. Be careful not to overmix—just mix until incorporated.
If you like a subtle tang, add the lemon juice. Mix again until everything is combined.
3. Bake the cheesecake:
Pour the cheesecake batter over the cooled crust.
Tap the pan on the counter to remove air bubbles.
Place the pan in the center of the oven and bake for 55–70 minutes. The cheesecake should be mostly set but still slightly jiggly in the center.
To avoid cracks, you can bake the cheesecake in a water bath (by placing the springform pan inside a larger pan filled with hot water) or just reduce the oven temperature by 10°F (5°C) after the first 30 minutes.
Once done, turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour.
4. Chill:
After the cheesecake has cooled, transfer it to the fridge to chill for at least 4 hours, but preferably overnight. This step helps to set the cheesecake perfectly and makes it easier to slice.
5. Add the topping:
In a small bowl, mix the sour cream with 2 tablespoons of sugar. Spread it over the chilled cheesecake for a smooth, creamy topping.
Optionally, you can drizzle with fruit compote, fresh berries, or a fruit glaze to add flavor and color.
6. Serve:
Carefully remove the cheesecake from the springform pan.
Slice with a warm, wet knife (to get cleaner cuts), and enjoy!
Tips:
Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before mixing; this helps prevent lumps and ensures a smooth filling.
Crack Prevention: To help prevent cracks, don’t overmix the batter and let the cheesecake cool gradually in the oven before chilling it in the fridge.
Flavor Variations: You can experiment with the crust by adding spices like cinnamon, or switch it to a cookie crust (e.g., Oreo or Biscoff). You can also add lemon zest or vanilla beans to the filling for extra flavor.
This cheesecake is rich, smooth, and indulgent with a buttery graham cracker crust that complements the creamy filling perfectly. Enjoy!
