ingredient cheesecake

Servings: 12-16
Prep Time: 20 minutes
Cook Time: 55-70 minutes
Chill Time: 4 hours (minimum) or overnight for best results
Total Time: 5–6 hours (including chilling)

Cheesecake is a dessert loved by many for its rich, creamy texture and endless customization options. Whether topped with fresh fruit, chocolate ganache, or enjoyed on its own, cheesecake is a treat for almost any occasion. This classic cheesecake recipe will guide you through every step to achieve a perfectly smooth, decadent result.

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Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (you can crush your own graham crackers or buy pre-ground crumbs)
• 1/4 cup granulated sugar (helps to sweeten the crust)
• 1/2 cup unsalted butter, melted (binds the crumbs together and adds richness)
• 1/2 teaspoon vanilla extract (optional, for added flavor)

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened (total of 32 oz; ensure it’s softened to room temperature for smooth mixing)
• 1 cup granulated sugar (this is the primary sweetener in the filling)
• 1 teaspoon vanilla extract (adds depth and a subtle aromatic flavor)
• 3 large eggs, room temperature (helps create a smooth, even batter)
• 1 cup sour cream (adds creaminess and a slight tang, balancing the sweetness)
• 1/4 cup all-purpose flour (optional but helps stabilize the batter, giving the cheesecake a more uniform texture)
• 1/4 teaspoon salt (balances out the sweetness)

Optional Toppings:

• Fresh fruit (strawberries, raspberries, blueberries, or a combination)
• Whipped cream
• Chocolate ganache or sauce
• Caramel sauce
• Crushed nuts (e.g., pecans, almonds, or walnuts)
• Fruit preserves (apricot, raspberry, or strawberry)

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Equipment:

• 9-inch springform pan (preferably with a removable bottom for easy release)
• Large mixing bowl
• Electric mixer (stand mixer or hand mixer)
• Spatula
• Measuring cups and spoons
• Oven-safe dish or roasting pan (for water bath)
• Aluminum foil (for lining the springform pan)

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Instructions:

Step 1: Prepare the Crust

1. Preheat the oven: Preheat your oven to 325°F (163°C). This is a slightly lower temperature than typical baking, which helps prevent cracks in the cheesecake.
2. Prepare the crust mixture:
   In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup sugar. Mix well to combine. Add the 1/2 cup melted butter and 1/2 teaspoon vanilla extract (optional), stirring until the crumbs are evenly coated and the mixture holds together when pressed.
3. Press the crust into the pan:
   Transfer the graham cracker mixture into a 9-inch springform pan. Press the crumbs firmly into the bottom of the pan to form a tight, even layer. You can use the back of a spoon or a flat-bottomed glass to press the crumbs down more evenly.
4. Bake the crust:
   Place the pan in the preheated oven and bake for 10 minutes. After baking, remove from the oven and set aside to cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. Soften the cream cheese:
   Ensure that your 4 packages of cream cheese are fully softened to room temperature. This is critical for smooth mixing and preventing lumps in your batter.
2. Beat the cream cheese:
   In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure all the cream cheese is well-incorporated.
3. Add sugar and vanilla:
   Add 1 cup of sugar and 1 teaspoon of vanilla extract to the bowl. Beat again on medium speed until fully combined and smooth.
4. Incorporate eggs:
   Add the 3 eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary. This ensures that the eggs are evenly incorporated, creating a smooth filling.
5. Add sour cream, flour, and salt:
   Next, add 1 cup of sour cream, 1/4 cup flour, and 1/4 teaspoon salt. Mix until smooth, again scraping the sides of the bowl. The flour helps stabilize the filling, but it’s optional. The sour cream provides a creamy, tangy flavor that balances the richness of the cream cheese.
6. Check consistency:
   After mixing all the ingredients, you should have a smooth, thick batter that flows easily but is not too runny. If the batter seems too thick, you can add a tablespoon of heavy cream or milk to loosen it slightly.

Step 3: Bake the Cheesecake

1. Prepare the water bath (optional but recommended for a crack-free cheesecake):
   Cheesecake bakes best when it is cooked gently and evenly. One of the best ways to achieve this is by using a water bath (also called a Bain-Marie). Wrap the outside of your springform pan in a double layer of aluminum foil to prevent any water from seeping into the pan.
   Then, place the springform pan in a large roasting pan or oven-safe dish. Fill the roasting pan with hot water so that it comes up about 1 to 1 1/2 inches on the sides of the springform pan.
2. Pour the filling into the crust:
   Pour the prepared cheesecake filling into the cooled graham cracker crust, spreading it out evenly with a spatula.
3. Bake the cheesecake:
   Carefully transfer the pan into the preheated oven, placing it on the center rack. Bake for 55-70 minutes. You’ll know the cheesecake is done when the edges are set, but the center is slightly jiggly. If you use a toothpick or knife, it should come out mostly clean from the edges but have a few moist crumbs from the center.
4. Turn off the oven and cool:
   Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent the cheesecake from experiencing a sudden temperature change, which can lead to cracks.

Step 4: Chill the Cheesecake

1. Cool completely:
   After an hour, remove the cheesecake from the water bath and allow it to cool to room temperature for about 30 minutes.
2. Refrigerate:
   Once it has cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the cheesecake to set completely and develop its rich, creamy texture.

Step 5: Serve and Top

1. Remove from springform pan:
   When ready to serve, carefully remove the cheesecake from the springform pan by loosening the sides with a spatula and unclipping the sides of the pan.
2. Top with optional garnishes:
   You can serve the cheesecake plain or top it with fresh fruit (such as strawberries or raspberries), whipped cream, chocolate ganache, or even a drizzle of caramel or fruit preserves. For a more indulgent option, you can sprinkle crushed nuts (like pecans or almonds) over the top.
3. Slice and enjoy:
   Using a sharp knife, slice the cheesecake into wedges. For clean slices, dip the knife in hot water and wipe it dry between cuts.

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Notes & Tips:

• Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature to avoid lumps in the filling.
• Avoid cracks: To prevent cracking, avoid overbaking the cheesecake. It’s normal for the cheesecake to remain slightly jiggly in the center when it’s done.
• Water bath: Although this step is optional, it’s highly recommended. The water bath helps maintain even heat and moisture during baking, preventing cracks.
• Flavor variations: You can add a tablespoon of lemon zest or orange zest to the filling for a citrusy twist. Alternatively, try a swirl of fruit preserves (like raspberry or strawberry) to add flavor and visual appeal.
• Storage: Leftover cheesecake can be stored in the refrigerator for up to 5 days. For longer storage, wrap the cheesecake in plastic wrap and aluminum foil and freeze for up to 3 months.

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Conclusion:

This classic cheesecake recipe yields a rich, creamy, and smooth dessert that’s perfect for any occasion. Whether you serve it with fresh fruit, whipped cream, or a simple drizzle of caramel, this cheesecake is sure to impress your guests. The combination of a buttery graham cracker crust and a luscious filling will make this a go-to recipe for years to come!