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–+ servings

Classic Cheesecake

Classic Cheesecake is a rich, creamy, and indulgent dessert with a buttery graham cracker crust and a smooth, velvety filling. Baked slowly for the perfect texture, this timeless recipe is a showstopper for holidays, dinner parties, or special occasions. The cheesecake can be served plain for a traditional look, or topped with fruit, chocolate, or caramel for extra flair. With its silky texture and perfectly balanced flavor, this cheesecake is guaranteed to impress every guest.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12
Ingredients Method Nutrition Notes

Ingredients
 
 

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • Filling:
  • 4 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • Topping optional:
  • Fresh berries fruit compote, or chocolate sauce

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla. Add eggs one at a time, mixing just until combined. Stir in sour cream and heavy cream until smooth.
  4. Pour filling over cooled crust and smooth the top.
  5. Place the pan on a baking sheet. Bake for 60–70 minutes until the center is almost set but still slightly jiggly.
  6. Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
  7. Before serving, top with berries, fruit compote, or drizzle with chocolate sauce.

Nutrition Facts (per serving)

Calories: 430kcalCarbohydrates: 29gProtein: 7gFat: 32g

Notes

For the creamiest cheesecake, avoid overmixing after adding eggs.
Wrap the pan in foil and bake in a water bath to prevent cracks.
This cheesecake freezes well – slice and wrap individual portions for later.

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