Classic Creamy Cheesecake (Printable Version)
A silky-smooth, classic cheesecake with a buttery graham cracker crust, perfect for any special occasion or indulgent dessert.
# What You'll Need:
→ Crust
01 -
150g graham cracker crumbs
02 -
50g sugar
03 -
115g unsalted butter, melted
→ Filling
04 -
900g cream cheese, softened
05 -
200g sugar
06 -
1 tsp vanilla extract
07 -
4 large eggs
08 -
160ml sour cream
09 -
160ml heavy cream
# Steps To Follow:
01 -
Preheat oven to 160°C. Combine graham cracker crumbs, sugar, and melted butter until fully incorporated. Press mixture firmly into the bottom of a 23cm springform pan. Bake for 10 minutes, then remove and allow to cool completely.
02 -
Beat cream cheese in a large bowl until smooth and fluffy. Add sugar and vanilla extract, mixing thoroughly. Incorporate eggs one at a time, beating well after each addition. Gently fold in sour cream and heavy cream until just combined, taking care not to overmix.
03 -
Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and create a water bath by filling the outer dish with hot water. Bake for 60-70 minutes or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside for 1 hour.
04 -
Refrigerate the cheesecake for at least 4 hours or preferably overnight. Serve plain or garnish with fresh fruit, chocolate sauce, or whipped cream as desired.
# Notes and Tips:
01 -
Using a water bath helps prevent cracking by creating a gentle, humid environment for even baking.
02 -
Ensure all dairy ingredients are at room temperature before mixing for the smoothest texture.