Ingredients You’ll Need
Before diving into making that delightful cheesecake, gather all your ingredients for a seamless baking experience. This classic cheesecake recipe serves 12 and includes a buttery graham cracker crust paired with a decadently creamy filling.
- For the Crust:
- 1 and 1/2 cups (about 10 full sheets) of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup (1 stick) of unsalted butter, melted
- For the Cheesecake:
- 4 (8-ounce) packages of cream cheese, softened
- 1 and 1/4 cups of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 2/3 cup of sour cream
- 2/3 cup of heavy cream
Preparing the Crust
Start by preheating your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand, ensuring every crumb is coated in buttery goodness.
Press the mixture firmly into the bottom and about 1 1/2 inches up the sides of the prepared pan to form a crust. Bake for 10 minutes, then remove the pan to cool on a wire rack while you prepare the filling.
Making the Cheesecake Filling
For a smooth, creamy cheesecake, start by beating the cream cheese in a large mixing bowl using a hand or stand mixer on medium speed until completely smooth. Gradually add the sugar and vanilla extract, continuing to beat until fully combined.
Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Overmixing can introduce air into the filling, which might cause it to crack during baking. Once eggs are incorporated, gently fold in the sour cream and heavy cream until well blended.
Assembling and Baking
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the pan in a baking dish or roasting pan and fill the dish with a few inches of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
Carefully place the pan in the oven and bake at 325°F for 65 minutes or until the top is lightly browned and the center is just barely set. Turn off the oven, slightly crack the door, and let the cheesecake cool in the oven for a gradual temperature decrease, about 1 hour.
Chilling and Serving Tips
Remove cheesecake from the water bath and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the filling to firm up to the perfect texture.
Before serving, run a thin knife around the edges and remove the sides of the springform pan. For a clean cut, use a sharp knife and wipe it between slices. Serve your cheesecake plain, or top with fresh berries, whipped cream, or a drizzle of caramel sauce, if desired.
Enjoy Your Homemade Cheesecake
This cheesecake is sure to amaze your family and friends with its perfect balance of creamy filling and a crisp crust. Whether enjoyed at a family gathering or a small dinner party, this decadent dessert is a feast for the senses that keeps everyone coming back for more.
Expertly mastered techniques and the freshest ingredients ensure your cheesecake surpasses all expectations. Dive in and savor each bite of this indulgent, crowd-pleasing dessert.
