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Best Classic Cheesecake Recipe

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This classic cheesecake recipe features a buttery graham cracker crust and a smooth, creamy filling made with cream cheese, sour cream, and eggs. Baked slowly to achieve the perfect texture, it ends with cooling steps to ensure a rich and velvety dessert, ready to be topped with your favorite fruits or sauces.

  • Total Time: 10 hours 45 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons melted butter

Filling

  • 40 ounces cream cheese (at room temperature, five 8 oz. packages; 2 1/2 lbs total)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream (at room temperature)
  • 2 teaspoons vanilla extract
  • 4 large eggs (at room temperature)

Toppings

  • Any desired cheesecake toppings

Instructions

  1. Preheat Oven and Prepare Racks: Place oven racks in the center of the oven and preheat to 350° F.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake the crust for 7 minutes, then remove and set aside.
  3. Reduce Oven Temperature: Lower the oven temperature to 325° F to prepare for baking the filling.
  4. Prepare the Cream Cheese Mixture: In a large bowl or stand mixer, beat cream cheese for about 30 seconds until smooth. Scrape down the sides and bottom, then add sugar, sour cream, and vanilla extract. Mix again until well incorporated and smooth.
  5. Add Eggs: Whisk the eggs in a separate bowl until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture, mixing just until combined. Remove bowl from mixer and scrape sides and bottom again to ensure smoothness. Fold in any small lumps gently with a rubber scraper.
  6. Remove Air Bubbles and Transfer Filling: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles, visible as popping on the batter surface. Pour the filling into the prepared graham cracker crust, smoothing the top gently. The pan will be quite full.
  7. Bake the Cheesecake: Bake at 325° F for 30 minutes. Then reduce the oven temperature to 250° F and continue baking for an additional 45 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes without opening the door for carryover cooking.
  8. Cool Cheesecake Slowly: Crack open the oven door to let the cheesecake cool slowly for 1 hour. After that, remove the cheesecake and bring it to room temperature on the counter for 3-4 hours.
  9. Refrigerate and Serve: Cover the cheesecake with plastic wrap and refrigerate until fully chilled, at least 6 hours or overnight. Before serving, remove the springform collar and decorate with desired toppings. Use a sharp knife dipped in hot water (wiping off excess water between slices) to cut clean, neat pieces.

Notes

  • Using room temperature ingredients (cream cheese, sour cream, eggs) ensures a smooth batter without lumps.
  • Tapping the batter bowl helps remove air bubbles that can cause cracks during baking.
  • Slow cooling in the oven and then at room temperature prevents the cheesecake from cracking.
  • Dipping the knife in hot water before slicing helps to make clean and attractive servings.
  • Allow adequate chilling time for optimal texture and flavor development.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/best-classic-cheesecake-recipe/