How To Make Cheesecake Recipe

Let’s dive into my all-time favorite guilty pleasure: an ultra-creamy classic cheesecake that smooth-talks its way into your heart with every bite.

I adore making the ideal cheesecake, one where creamy richness meets a whisper of vanilla, sugar, and a base of buttery graham crackers. The softened cream cheese and sour cream together deliver a texture that’s as close to velvety as anything can get.

Meanwhile, eggs and just a touch of flour insure that the structure holds up, and, in unison, these ingredients pack fulfillment into every bite.

Ingredients

• Graham Cracker Crumbs: These provide the crunchy, sweet base of your cheesecake with a hint of honey flavor.
• Cream Cheese: The main ingredient for that creamy, rich texture and mild tangy taste.
• Granulated Sugar: Adds the necessary sweetness to balance cream cheese’s tanginess.
• Eggs: Essential for binding the ingredients, creating a smooth, velvety texture.
• Sour Cream: Enhances creaminess and adds a subtle tang for depth.
• Heavy Cream: Contributes to the rich, smooth consistency of the cheesecake.

Ingredient Quantities

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream
• 1 tablespoon all-purpose flour

How to Make this

1. Set your oven to 325°F (163°C) to begin the preheating process. While the oven is coming up to temperature, take a 9-inch springform pan and apply some grease to it.

2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust.

3. Prepare the crust and bake it for 10 minutes. When it is done, take it out of the oven and let it cool while you prepare the filling.

4. In a big mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy.

5. Slowly incorporate 1 cup of granulated sugar and vanilla extract into the cream cheese, beating the mixture until the three elements are well combined.

6. Include each egg separately, mixing it in thoroughly before adding the next to make sure they are all well incorporated into the batter. Be on the lookout for the slightest signs of unincorporated egg whites. If you see any, give the batter a few extra beats. But don’t overdo it. You want to finish with a smooth batter that has a somewhat thick, plush consistency.

7. Carefully blend the sour cream, heavy cream, and flour with the mix until smooth.

8. Spread the cheesecake filling over the cooled crust, and smooth the top with a spatula.

9. Put the springform pan into a big roasting pan and fill the roasting pan with hot water, halfway up the sides of the springform pan.

10. Bake 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, bay the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Mixing bowls (medium and large)
4. Electric mixer
5. Spatula
6. Roasting pan
7. Measuring cups and spoons
8. Spoon or spatula (for pressing crust)
9. Grease or non-stick spray (for the pan)

FAQ

• Can I use a different crust instead of graham cracker crumbs?Certainly, you have the option of using alternative cookie crumbs like digestive biscuits or vanilla wafers to introduce distinct flavors.
• Can I substitute the cream cheese with a lower-fat option?The classic texture and flavor come from using full-fat cream cheese, but if you like, you can use reduced-fat cream cheese.
• How do I know when the cheesecake is done baking?The cheesecake is finished when the edges are firm and the center wobbles just a bit. It will set up completely when it is allowed to cool.
• Can I make this cheesecake without a water bath?Certainly, you can bake a cheesecake without utilizing a water bath. To prevent cracking, do remember what you’re doing here: attempting to keep the temp gradient moderate. You want warm batter that transitions to cool cheese in a very leisurely, uneventful way. The water bath does this nicely but so does not overbaking, since the crust, otherwise, will cool down near room temperature before the cheesecake itself gets a chance to settle. And just as importantly, this is a pancake that flops if you cool it fast!
• How should I store leftover cheesecake?Refrigerate leftover cheesecake for 5 days or less; cover it well. If you want to keep it longer, freeze it. It can stay in the freezer for 1 month.
• Is it necessary to use both sour cream and heavy cream?It gives a rich and smooth texture to sauces, but you can use just one or the other if needed.
• What can I use instead of vanilla extract?Using vanilla bean paste or fresh vanilla bean seeds offers a viable alternative.

How To Make Cheesecake Recipe Substitutions and Variations

For the graham cracker crumbs: Substitute with either crushed digestive biscuits, which are very similar in flavor and texture to graham crackers, or finely ground ginger snaps for a different (and delicious) flavor.
For granulated sugar: Use the same amount of coconut sugar or light brown sugar in its place.
Replace unsalted butter with an equal amount of melted coconut oil or margarine.
To obtain sour cream: Use plain Greek yogurt or crème fraîche.
To replace heavy cream: Use the same amount of half-and-half or evaporated milk if you want a lighter option.

Pro Tips

1. Use a Water Bath: Ensure the cheesecake bakes evenly and reduces the risk of cracking by using a water bath. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.