Introduction
This creamy and rich cheesecake is simple to make with a smooth texture and delicious flavor. Perfect for any occasion, it’s an effortless yet impressive dessert!
Ingredients
– 200g graham crackers, crushed
– 100g unsalted butter, melted
– 600g cream cheese, softened
– 150g granulated sugar
– 2 tsp vanilla extract
– 2 large eggs
– 200ml sour cream
– 2 tbsp all-purpose flour
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 5 hours 10 minutes (including chilling)
Yield: 8 servings
Directions
1. Preheat the oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
2. Mix the crushed graham crackers with melted butter and press firmly into the base of the pan. Chill in the refrigerator for 10 minutes.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.
4. Add the eggs one at a time, beating on low speed after each addition. Stir in the sour cream and flour until just combined.
5. Pour the filling over the chilled crust and smooth the top.
6. Bake for 50-55 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
7. Refrigerate for at least 4 hours or overnight before serving.
8. Slice and enjoy!
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Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 160°C (325°F). This temperature is key for achieving that perfectly creamy texture. Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper to prevent sticking.
Step 2: Prepare the Crust
In a mixing bowl, combine the crushed graham crackers with melted butter until well combined. Press the mixture firmly into the base of the prepared springform pan, creating an even layer. For the best results, chill the crust in the refrigerator for about 10 minutes to set.
Step 3: Make the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. The mixture should be free of lumps, allowing for that rich and silky texture. Add the vanilla extract and mix well to infuse the cheesecake with flavor.
Step 4: Incorporate the Eggs
Add the eggs one at a time into the cream cheese mixture, beating on low speed after each addition. This method ensures that the eggs are fully incorporated without over-mixing, preserving the creamy consistency.
Step 5: Add Sour Cream and Flour
Gently stir in the sour cream and all-purpose flour until just combined. Avoid over-mixing at this stage to ensure a light and airy cheesecake.
Step 6: Pour the Filling
Pour the creamy cheesecake filling over the chilled crust, using a spatula to smooth the top. This ensures an even layer for an aesthetic presentation.
Step 7: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-55 minutes. You’ll know it’s ready when the center is set but still has a slight wobble. This subtle jiggle is essential for a luscious texture.
Step 8: Cool and Chill
Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This gradual cooling helps prevent cracks. Afterward, refrigerate the cheesecake for at least 4 hours, or ideally overnight, allowing the flavors to meld and the texture to firm up.
Step 9: Serve and Enjoy
Slice the cheesecake into generous pieces and serve chilled. Enjoy the rich, creamy layers that tantalize your taste buds with each bite!
Notes
Tip for the Crust
Make sure to press the graham cracker crust down firmly to prevent it from crumbling when slicing.
Flavor Variations
You can enhance the flavor by adding lemon zest or chocolate chips to the filling for a twist on the classic recipe.
Serving Suggestions
Serve with fresh fruit, chocolate sauce, or a dollop of whipped cream to elevate the dessert experience.
Leftover Storage
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days, ensuring it retains its creamy consistency.
Cook Techniques
Crushing Graham Crackers
To achieve a fine crumb for the crust, place the graham crackers in a resealable plastic bag and crush them with a rolling pin or a heavy object. Alternatively, use a food processor for a quicker and more uniform texture.
Making the Crust
Combine the melted butter with the crushed graham crackers until the mixture resembles wet sand. Press this mixture firmly into the base of the springform pan to create a solid foundation for the cheesecake.
Mixing the Cheesecake Filling
Beat the softened cream cheese and sugar until smooth, ensuring there are no lumps. Add ingredients one at a time while mixing on low speed to avoid incorporating too much air, which can cause cracks.
Adding Sour Cream and Flour
Gently fold in the sour cream and flour into the cream cheese mixture. This step adds creaminess and stability to the cheesecake.
Baking the Cheesecake
Bake the cheesecake until the center is set but slightly wobbly. This ensures a creamy texture while avoiding overcooking, which can lead to cracks.
Cooling the Cheesecake
After baking, let the cheesecake cool in the oven with the door ajar. This gradual cooling prevents sudden temperature changes that can result in cracks.
Chilling the Cheesecake
Refrigerate the cheesecake for at least four hours or overnight. This resting period allows the flavors to meld and the texture to set properly.
FAQ
Can I use different types of cookies for the crust?
Yes, you can substitute graham crackers with other cookies such as digestive biscuits or Oreos for a different flavor.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight wobble. It will continue to firm up as it cools.
What can I do if my cheesecake cracks?
To prevent cracks, avoid overmixing and sudden temperature changes. If cracks occur, you can cover them with fruit or a drizzle of chocolate to hide them.
How should I store leftover cheesecake?
Leftover cheesecake should be covered and stored in the refrigerator. It can last for about 3 to 5 days.
Can I freeze cheesecake?
Yes, cheesecake can be frozen. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
This easy cheesecake recipe delivers a wonderfully creamy and rich dessert that will satisfy any sweet tooth. Its straightforward method and luscious flavor make it ideal for any gathering or celebration. Whether you enjoy it plain or dressed up with toppings, this cheesecake is sure to impress your family and friends!
More recipes suggestions and combination
Fruit Topped Cheesecake
Add your favorite fruits like strawberries, blueberries, or mango on top of the cheesecake for a refreshing twist.
Chocolate Swirl Cheesecake
Incorporate melted chocolate into the cheesecake batter for a decadent chocolate version. Swirl it in before baking for a visually appealing effect.
Lemon Cheesecake
Infuse the batter with fresh lemon juice and zest for a zesty and bright flavor. Top with whipped cream for a delightful finish.
Nutty Crust Cheesecake
Replace graham crackers with crushed nuts or a mixture of both for an extra crunchy base. Almonds or pecans work wonderfully.
Peanut Butter Cheesecake
Mix in peanut butter into the cream cheese mixture for a rich and nutty flavor. Serve with chocolate sauce for the ultimate indulgence.
Caramel Sauce Cheesecake
Drizzle warm caramel sauce over the top before serving for an extra layer of sweetness that complements the creamy texture perfectly.
Creamy Cheesecake
Ingredients
Method
- Preheat the oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
- Mix the crushed graham crackers with melted butter and press firmly into the base of the pan. Chill in the refrigerator for 10 minutes.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.
- Add the eggs one at a time, beating on low speed after each addition. Stir in the sour cream and flour until just combined.
- Pour the filling over the chilled crust and smooth the top.
- Bake for 50-55 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
