Indulge in the creamy richness of this classic cheesecake recipe, perfect for any occasion. With its buttery graham cracker crust and velvety smooth filling, it’s sure to be a crowd-pleaser.
Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Directions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the cream cheese, 1 1/4 cups of sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and heavy cream until well combined and smooth.
- Pour the filling over the cooled crust in the springform pan, spreading it out evenly.
- Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the sides of the springform pan and transfer the cheesecake to a serving plate.
- Slice and serve chilled, optionally topped with fresh berries or fruit compote.
Enjoy your delicious homemade classic cheesecake!
