Description
This Perfect Cheesecake is rich, creamy, and velvety smooth with a buttery, crisp graham cracker crust. It’s the ideal dessert for any special occasion or simply when you’re craving something indulgent. This cheesecake comes out perfectly every time and can be customized with your favorite toppings. Whether you prefer fresh berries or a decadent chocolate drizzle, this cheesecake will surely impress!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
- For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- For the Topping (optional):
- Fresh berries (blueberries, raspberries, or strawberries)
- Whipped cream
- Chocolate or caramel sauce (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Use the back of a spoon to press down firmly.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar, vanilla extract, and lemon juice, and beat until combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is well combined.
- Add the sour cream and heavy cream, and mix until smooth. Be careful not to overmix the batter.
- Prepare for Baking:
- Wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in. This is especially important if you plan to bake the cheesecake in a water bath (optional for extra creamy texture).
- Pour the cheesecake batter into the prepared graham cracker crust.
- Bake the Cheesecake:
- Bake the cheesecake at 325°F (163°C) for 55-70 minutes, or until the edges are set and the center is slightly jiggly. If you’re using a water bath, place the wrapped springform pan in a larger pan filled with hot water, ensuring the water comes halfway up the sides of the springform pan.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Cool and Chill:
- After the cheesecake has cooled for 1 hour, remove it from the oven and allow it to cool completely at room temperature.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results. This ensures the cheesecake firms up and develops its full flavor.
- Serve:
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Top with fresh berries, whipped cream, or your favorite sauce like chocolate or caramel, if desired.
Notes
- Crust Variations: You can use other types of cookies for the crust, like digestive biscuits, Oreos, or Biscoff cookies, for a different flavor.
- Water Bath Tip: If you’re using a water bath, make sure the springform pan is tightly wrapped in foil to prevent water from seeping into the cheesecake during baking.
- No Cracks: To avoid cracks, let the cheesecake cool slowly in the oven and chill it completely before removing the pan.
- Prep Time: 25 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 26g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg