Pin by Ruth Pauza on Soon Cooking | Cheesecake, Eat dessert, Yummy food dessert
There’s nothing quite like the creamy, velvety texture of a freshly baked cheesecake to satisfy your sweet tooth. This cheesecake recipe is a classic that combines a buttery graham cracker crust with a rich and smooth filling, creating an indulgent dessert that will impress family and friends alike. It’s perfect for celebrations like birthdays, holidays, or even simple weeknight dinners where you want to treat yourself to something special.
What makes this cheesecake truly special is its balance of flavors and textures. The subtle tang of cream cheese is complemented by a hint of vanilla and citrus, while the crust adds a satisfying crunch that contrasts beautifully with the silky filling. Trust us, once you take your first bite, you’ll understand why this cheesecake is destined to become a beloved favorite in your recipe collection!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- Zest of 1 lemon (optional)
Gather your ingredients for a delicious homemade cheesecake!
Directions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup of sugar and vanilla extract to the cream cheese, mixing until well combined.
- Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Gently fold in the sour cream and lemon zest, mixing until just combined.
- Pour the cream cheese mixture over the crust in the springform pan and spread it evenly.
- Bake in the preheated oven for 1 hour or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
Tips & Variations
- Ingredient Substitutions: You can use a gluten-free graham cracker alternative for those with gluten sensitivities. Greek yogurt can be substituted for sour cream for a different taste and texture.
- Optional Variations: Consider adding a fruit topping of your choice, such as strawberries or blueberries, for a delightful twist.
- Storage or Reheating Tips: Store uneaten cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 2 months—just be sure to wrap it well!
Recipe Information
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 5 hours 20 minutes (includes cooling and chilling time)
- Servings: 12
- Difficulty level: Moderate
