Classic Cheesecake with Graham Cracker Crust
Classic Cheesecake with Graham Cracker Crust
Delight in the timeless elegance of a Classic Cheesecake with Graham Cracker Crust—a dessert renowned for its creamy texture and subtly tangy flavor. Cheesecake, with its rich filling and buttery crust, offers a truly luxurious experience that is surprisingly easy to create. Ideal for celebrations or as a weekend indulgence, this classic confection is bound to impress both family and guests. Join me as we explore the art of making the perfect cheesecake, complete with detailed instructions and tips for success!
Ingredients
- 200g (2 cups) graham cracker crumbs
- 113g (1/2 cup) unsalted butter, melted
- 50g (1/4 cup) granulated sugar
- 900g (32 oz) cream cheese, at room temperature
- 200g (1 cup) granulated sugar
- 240ml (1 cup) sour cream, room temperature
- 15ml (1 tbsp) vanilla extract
- 5 large eggs, room temperature
- Pinch of salt
Kitchen Equipment Required
- 9-inch (23 cm) Springform Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Electric Mixer or Stand Mixer
- Spatula
- Baking Sheet
- Aluminum Foil
- Roasting Pan (for water bath, optional)
- Fine Mesh Sieve (for optional topping)
Cooking Time
Total estimated time: 6 hours 30 minutes (including chilling time)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). This initial step helps in getting a perfect crust texture.
Step 2: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50g (1/4 cup) of sugar. Mix until the crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 160°C (325°F).
Step 3: Prepare the Filling
In a large mixing bowl using an electric mixer or stand mixer, beat the cream cheese on medium-high speed until smooth and creamy. Add 200g (1 cup) of sugar, the sour cream, and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition. Mix in a pinch of salt just until combined, making sure not to overbeat.
Step 4: Pour and Smooth
Pour the cheesecake filling over the prepared crust, using a spatula to smooth the top evenly. Prepare the pan for a water bath by wrapping the bottom and sides with aluminum foil to prevent water from seeping in.
Step 5: Bake in a Water Bath
Place the springform pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the springform pan. Transfer to the oven and bake for 1 hour and 10 minutes, or until the edges are set but the center is slightly jiggly.
Step 6: Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open to gradually cool. Remove from the oven, discard the foil, and place on a cooling rack until completely cooled. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Step 7: Serve and Enjoy
Carefully remove the cheesecake from the springform pan, transfer to a serving plate, and slice with a sharp knife. For neat slices, wipe the blade clean between each cut. Optionally, you can top with fresh fruit or berry compote before serving.
Conclusion
You’ve successfully mastered the art of a Classic Cheesecake with Graham Cracker Crust, a timeless dessert that balances luxury with simplicity. This cheesecake promises a luscious experience, perfect for any occasion. Whether you enjoyed it plain or added a fruity topping, this versatile recipe offers endless possibilities. Share this delightful creation with loved ones, making every gathering a little sweeter. Bon appétit!
