Cheesecake is a timeless dessert that never fails to impress with its rich, creamy texture and indulgent flavor. This Ultimate Cheesecake recipe is perfect for celebrations, special occasions, or simply as a delightful treat at the end of a meal. The combination of smooth cream cheese, a hint of vanilla, and a buttery graham cracker crust creates a perfect balance of sweetness and richness that will have your guests coming back for seconds. Its aromatic scent fills the kitchen as it bakes, promising a slice of heaven that awaits in the fridge. Serve it chilled and add your favorite toppings, like fresh berries or chocolate sauce, for an extra burst of flavor. This cheesecake truly shines when made ahead of time, allowing it to set in the refrigerator while you prepare for your occasion.

Ingredients

• 2 cups graham cracker crumbs: Provides a sweet and crunchy base for the cheesecake.
• 1/2 cup butter, melted: Binds the crust together and adds richness.
• 1 cup sugar: Sweetens the cream cheese filling, balancing the flavors.
• 4 (8 ounce) packages cream cheese, softened: The main ingredient that gives the cheesecake its creamy texture.
• 4 large eggs: Helps bind the filling and creates a light, airy texture.
• 1 teaspoon vanilla extract: Adds a warm, inviting flavor.
• 1 cup sour cream: Enhances creaminess and provides a slight tanginess.
• 1/4 cup all-purpose flour: Stabilizes the cheesecake batter and prevents cracking.

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
3. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Ensure it’s even and compact.
4. In a large bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition to ensure proper incorporation.
6. Stir in the vanilla extract, sour cream, and flour until the mixture is well combined and smooth.
7. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula for an even finish.
8. Bake for 55-60 minutes, or until the center is set but slightly jiggly. It should not be fully firm as it will continue to set while cooling.
9. Turn off the oven and crack the door open to let the cheesecake cool inside for 1 hour.
10. After cooling, remove it from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours 20 minutes (including chilling)
• Servings: 12
• Calories: Approximately 400 per slice

Tips, Storage & Variations

• Bake the cheesecake a day ahead for the best flavor and texture; chilling overnight allows the flavors to meld perfectly.
• Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• You can also freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
• For a flavor variation, consider adding lemon zest or chocolate chips to the cream cheese mixture.

FAQ Section

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese. However, the texture may be slightly less creamy.

2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center remains slightly jiggly.

3. Can I add toppings to the cheesecake?
Absolutely! Fresh fruits, chocolate sauce, or caramel sauce are all wonderful options.

4. Why did my cheesecake crack?
Cracks can occur if the cheesecake is baked too long or at too high a temperature. Follow the baking instructions carefully.

5. Should I cover the cheesecake while it cools?
No, allow it to cool uncovered to prevent condensation from forming on the surface.

6. How can I prevent sticking?
Greasing the springform pan and using parchment paper can help prevent sticking.

People Also Ask

1. What is the best way to slice a cheesecake?
Dip a sharp knife in warm water, wipe it dry, and slice for clean edges.

2. Can I make cheesecake without a springform pan?
You can use a regular cake pan, but ensure to line it with parchment for easy removal.

3. What’s the difference between New York-style and regular cheesecake?
New York-style cheesecake is denser and richer, often made with more cream cheese and less sour cream.

4. How do I prevent my cheesecake from getting soggy?
Make sure the crust is baked slightly before adding the filling, and avoid overbaking the cheesecake.

5. Can I use flavored cream cheese?
Yes, flavored cream cheese can add an interesting twist to the classic cheesecake.

6. Is cheesecake gluten-free?
This recipe is not gluten-free due to the graham cracker crumbs, but you can substitute with gluten-free options.

Conclusion

This Ultimate Cheesecake is a delightful dessert that is sure to impress everyone at your table. Its creamy texture and rich flavor make it perfect for any occasion. I encourage you to try this recipe, share it with friends and family, and create wonderful memories around the table. Enjoy your slice of happiness!

Ultimate Cheesecake

This Ultimate Cheesecake features a rich, creamy texture and a buttery graham cracker crust, making it perfect for celebrations and special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Crust Ingredients

• 2 cups graham cracker crumbs Provides a sweet and crunchy base for the cheesecake.
• 1/2 cup butter, melted Binds the crust together and adds richness.

Filling Ingredients

• 1 cup sugar Sweetens the cream cheese filling, balancing the flavors.
• 4 (8 ounce) packages cream cheese, softened The main ingredient that gives the cheesecake its creamy texture.
• 4 large eggs Helps bind the filling and creates a light, airy texture.
• 1 teaspoon vanilla extract Adds a warm, inviting flavor.
• 1 cup sour cream Enhances creaminess and provides a slight tanginess.
• 1/4 cup all-purpose flour Stabilizes the cheesecake batter and prevents cracking.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
3. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Ensure it's even and compact.

Filling

1. In a large bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition to ensure proper incorporation.
3. Stir in the vanilla extract, sour cream, and flour until the mixture is well combined and smooth.
4. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula for an even finish.

Baking

1. Bake for 55-60 minutes, or until the center is set but slightly jiggly. It should not be fully firm as it will continue to set while cooling.
2. Turn off the oven and crack the door open to let the cheesecake cool inside for 1 hour.
3. After cooling, remove it from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 27gProtein: 6gFat: 28gSaturated Fat: 17gSodium: 290mgSugar: 17g

Notes

Bake the cheesecake a day ahead for the best flavor and texture; chilling overnight allows the flavors to meld perfectly. Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving. For a flavor variation, consider adding lemon zest or chocolate chips to the cream cheese mixture.

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