Classic Velvety Cheesecake

🕒 Prep: 30 min
🔥 Cook: 55 min
🍽 Serves: 12
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This Classic Velvety Cheesecake is your go-to recipe for a creamy, dreamy dessert that is sure to impress. Whether you're a cheesecake aficionado or a novice baker, this cheesecake delivers the perfect balance of rich flavors and a smooth texture.

Ingredients for Classic Velvety Cheesecake

The crust starts with graham cracker crumbs, offering a sweet and slightly crunchy base that complements the silky filling. Butter binds the crumbs together while adding a rich flavor. In the filling, cream cheese is the star, providing that signature creamy texture. Sugar sweetens the mix, while vanilla extract adds warmth and depth. Eggs help set the cheesecake, giving it structure. Sour cream adds a subtle tanginess and smoothness, and a touch of flour helps stabilize the filling.

Tips & Tricks

  • Bring cream cheese to room temperature to ensure a smooth filling.
  • Bake with a water bath to prevent cracks and ensure even baking.
  • Run a knife around the edge before removing the springform to avoid sticking.

Serving Suggestions

This cheesecake shines on its own, but you can elevate it with a fresh berry compote or a drizzle of caramel sauce. For a bit of crunch, sprinkle some toasted nuts on top before serving.

Frequently Asked Questions

Can I use a different type of crust?
Absolutely! A chocolate cookie crust or a nut-based crust can add a unique twist.
How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid, and the top should be lightly browned.
Can I freeze this cheesecake?
Yes, wrap it tightly in plastic and foil, and it can be frozen for up to 2 months.

Classic Velvety Cheesecake Recipe Walkthrough

First, preheat your oven to 325°F and grease a 9-inch springform pan. This will ensure your cheesecake doesn’t stick and releases cleanly. In a bowl, combine your graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until everything is well-moistened. Press this mixture firmly into the bottom of your prepared pan, creating an even layer for the crust.

Now, for the filling: In a large mixing bowl, beat your softened cream cheese and 1 1/4 cups of sugar until it’s smooth and creamy. Add in the vanilla extract and stir until combined. Then, add the eggs one at a time, mixing well after each addition to maintain a smooth texture. Finally, blend in the sour cream and flour, ensuring everything is fully incorporated.

Pour the cheesecake batter over your prepared crust, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50-55 minutes. You’ll know it’s done when the center is set and the top is lightly browned. Remove it from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours. This cooling time helps the flavors meld and the texture set perfectly.

Why You'll Love This Recipe

  • Simple ingredients that come together for an impressive result.
  • A luxuriously creamy texture that melts in your mouth.
  • Perfect balance of sweetness and tanginess.
  • Versatile enough to dress up or enjoy plain.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

Step-by-step Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Blend in vanilla extract.
4. Add eggs one at a time, beating well after each addition. Mix in sour cream and flour until fully incorporated.
5. Pour batter into crust-lined pan and smooth the top.
6. Bake in preheated oven for 50-55 minutes, or until center is set and top is lightly browned.
7. Remove from oven and let cool completely before refrigerating for at least 4 hours before serving.

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