Pin by Ruth Pauza on Soon Cooking | Cheesecake, Eat dessert, Yummy food dessert
When it comes to desserts that bring joy to any occasion, cheesecake stands out as a true classic. This delightful treat, with its creamy texture and rich flavor, easily steals the spotlight at gatherings, from family celebrations to festive holidays. What makes our cheesecake recipe special is its perfect balance of sweetness and a hint of tanginess, created through a blend of cream cheese and sour cream. This luscious dessert is not only a crowd-pleaser but also an incredibly versatile base that invites endless customization.
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet craving, this cheesecake is the ideal finish to any meal. Its silky consistency and buttery graham cracker crust create a mouthwatering experience that will leave your guests coming back for seconds—and thirds! With this recipe, you’ll not only impress your friends and family but also enjoy the satisfaction of mastering a beloved dessert.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour (optional for a firmer texture)
Here are the essential ingredients you’ll need to create your cheesecake masterpiece.
Directions
- Preheat the Oven: Start by preheating your oven to 325°F (163°C).
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until crumbly and press it firmly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then remove and let cool.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and vanilla extract, mixing until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. (Tip: Avoid overmixing at this stage to keep the cheesecake from cracking.)
- Mix in Sour Cream: Add the sour cream and flour (if using) and mix just until smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 55-60 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven and leave the cheesecake in with the door slightly ajar for an hour to cool slowly and prevent cracks.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight for best results, before removing the sides of the springform pan.
- Serve: Serve plain or topped with fresh fruits, chocolate ganache, or your favorite sauce.
Tips & Variations
- Ingredient Substitutions: If you’re short on cream cheese, you can substitute with mascarpone or cottage cheese for a unique flavor twist.
- Optional Variations: Enhance your cheesecake by adding lemon zest for a citrusy touch or folding in chocolate chips or fruit purees for a burst of flavor.
- Storage or Reheating Tips: Store leftovers in the refrigerator, covered, for up to 5 days. Cheesecake can also be frozen for up to 2 months; just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes (including chilling)
- Servings: 10-12
- Difficulty Level: Easy
