Indulge in the creamy decadence of classic cheesecake, a rich and velvety dessert that melts in your mouth with every bite. Perfect for celebrations or a special treat, this timeless favorite can be dressed up with fruit toppings or enjoyed simply on its own, making it a versatile and beloved addition to any dessert table.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 32 ounces (four 8-ounce packages) cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Instructions
1. Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool. Reduce oven temperature to 325°F (165°C).
2. In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until incorporated—do not overmix, as this can cause cracks.
3. Pour the filling over the cooled crust and smooth the top. Bake at 325°F for 55–70 minutes, or until the edges are set but the center still has a slight jiggle.
4. Cool: Turn off the oven and leave the door slightly ajar for 1 hour to let the cheesecake cool gradually. Remove from the oven, run a thin knife around the edge of the pan to loosen, and let it cool completely on a wire rack.
5. Refrigerate for at least 6 hours, preferably overnight, before releasing the sides of the pan and serving. Add toppings as desired.
Aprile's Kitchen 