Looking for a dessert that hits the sweet spot between elegance and comfort? This Classic Cheesecake is your perfect go-to. With its velvety texture and rich flavor, it’s a timeless treat that never disappoints.
The crust is all about the graham cracker crumbs, which provide a sweet, slightly crunchy base. Combine them with granulated sugar to add a touch of sweetness, and unsalted butter for richness and to help bind the crust together.
The heart of the cheesecake is the cream cheese — it’s what gives the dessert its creamy texture and tangy flavor. Granulated sugar sweetens the filling, while vanilla extract adds a hint of aromatic flavor. Eggs help to set the cheesecake, giving it structure. Sour cream and heavy cream add an extra layer of richness and smoothness to the filling.
This cheesecake pairs wonderfully with a fresh berry compote or a drizzle of caramel sauce. For a more refreshing twist, top it with lemon curd or passion fruit pulp.
First, get your oven preheating at 325°F (160°C). You don’t want to rush this part, as a properly preheated oven is key to an evenly baked cheesecake.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Don’t skimp on pressing the mixture firmly into the bottom of a 9-inch springform pan. This helps to create a solid base for your cheesecake.
Now, onto the filling. In a large mixing bowl, beat the cream cheese and 1 1/4 cups sugar until it’s smooth and creamy. This might take a bit of elbow grease, but it’s worth it! Add in the vanilla extract, and give it another mix to combine.
Next, add the eggs, but do this one at a time. Beating gently ensures you don’t incorporate too much air, which can lead to cracks. Once the eggs are in, fold in the sour cream and heavy cream. You’re looking for a smooth, luscious batter.
Pour this creamy mixture over the prepared crust, spreading it out evenly. Bake it in the preheated oven for 55-60 minutes. The center should be set but still have a slight jiggle. This jiggle is important for that perfect, creamy texture.
When the time is up, turn off the oven but leave the cheesecake inside with the door slightly open for an hour. This gentle cooling process helps prevent cracks from forming on the surface.
After an hour, take it out and let it cool to room temperature. Then, into the fridge it goes for at least 4 hours or overnight. Patience is key here—this chilling time lets the flavors meld and the texture firm up.
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