Are you ready to indulge in a rich and creamy cheesecake that melts in your mouth? This cheesecake recipe is not only simple but also incredibly satisfying. With a buttery graham cracker crust and a velvety filling, it’s perfect for any occasion, from birthdays to holidays. Serve it plain or topped with fresh berries and chocolate sauce for an irresistible treat!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 4 packages (8 oz each) cream cheese, softened
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup sour cream
– ¼ cup all-purpose flour
Servings and Cooking Time
This cheesecake recipe makes 12 servings. Preparation time is about 20 minutes, and cooking time is 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately: 350 calories, 25g fat, 24g carbohydrates, 6g protein, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In another bowl, beat the cream cheese until smooth.
5. Gradually add sugar and mix until combined.
6. Add vanilla extract and mix well.
7. Beat in the eggs one at a time, incorporating them fully.
8. Stir in the sour cream and flour until smooth.
9. Pour the filling over the crust in the pan.
10. Bake for 1 hour or until the center is set but still slightly jiggly.
Alternative Ingredients
You can substitute graham cracker crumbs with digestive biscuits or make a nut crust using crushed almonds or walnuts. For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
Serving and Pairings
This cheesecake pairs beautifully with fresh fruit, caramel sauce, or a drizzle of chocolate. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
To store leftover cheesecake, cover it with plastic wrap and refrigerate for up to 5 days. It can also be frozen for up to 3 months. For best results, defrost in the refrigerator overnight before serving.
Cooking Mistakes
– Avoid overmixing the batter to prevent cracks.
– Ensure all ingredients are at room temperature for smooth mixing.
– Don’t skip the water bath; it helps prevent cracking.
– Allow the cheesecake to cool gradually in the oven.
– Use a sharp knife to cut clean slices.
Helpful Tips
– Use full-fat cream cheese for the best flavor and texture.
– Experiment with flavored extracts like almond or lemon for a twist.
– Let the cheesecake chill overnight for optimal flavor.
– Top with fruit right before serving to prevent sogginess.
FAQs
Can I make cheesecake without a springform pan?
Yes, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
How do I know when my cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I use a different type of cheese?
While cream cheese is traditional, you can experiment with mascarpone or ricotta for a different taste and texture.
What can I use instead of sour cream?
Greek yogurt or crème fraîche are excellent substitutes for sour cream in cheesecake.
How long should I let the cheesecake cool?
Let the cheesecake cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours before serving.
Conclusion
This cheesecake recipe is sure to become a favorite in your household. With its rich flavors and creamy texture, it’s a dessert that pleases everyone. Enjoy experimenting with toppings and variations to make it your own!
Cheesecake Recipe
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 4 packages 8 oz each cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese until smooth.
- Gradually add sugar and mix until combined.
- Add vanilla extract and mix well.
- Beat in the eggs one at a time, incorporating them fully.
- Stir in the sour cream and flour until smooth.
- Pour the filling over the crust in the pan.
- Bake for 1 hour or until the center is set but still slightly jiggly.
