Perfect! Here’s a classic, creamy cheesecake recipe that’s beginner-friendly but tastes amazing. I’ll break it down step by step. 🍰
Classic Cheesecake Recipe
Ingredients:
For the crust:
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1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
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¼ cup (50 g) sugar
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½ cup (115 g) unsalted butter, melted
For the filling:
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4 (8 oz / 225 g each) blocks cream cheese, room temperature
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1 cup (200 g) sugar
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1 tsp vanilla extract
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4 large eggs, room temperature
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1 cup (240 ml) sour cream or heavy cream
Optional topping:
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Fresh berries, fruit compote, chocolate ganache, or caramel
Instructions:
1. Preheat the oven:
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325 °F (160 °C).
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Grease a 9-inch (23 cm) springform pan or line it with parchment paper.
2. Make the crust:
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Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press the mixture into the bottom of the pan and slightly up the sides.
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Bake for 10 minutes, then let it cool while preparing the filling.
3. Make the filling:
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Beat the cream cheese until smooth and creamy (no lumps!).
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Gradually add sugar and vanilla extract, mixing well.
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Add eggs one at a time, mixing on low speed just until combined.
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Gently fold in sour cream or heavy cream until smooth.
4. Assemble and bake:
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Pour the filling over the cooled crust.
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Optional: Wrap the bottom of the pan in foil to prevent leaks if you’re doing a water bath (helps prevent cracks).
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Bake for 50–60 minutes until the center is almost set (it should slightly jiggle when you shake the pan).
5. Cool:
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Let the cheesecake cool at room temperature for 1 hour.
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Refrigerate for at least 4 hours, preferably overnight.
6. Serve:
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Remove from the pan, top with berries, fruit sauce, or your favorite topping, and slice.
💡 Tips for a perfect cheesecake:
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Make sure all your ingredients are room temperature — it prevents lumps.
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Don’t overmix after adding eggs — it can make cracks.
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A water bath helps keep the surface smooth and crack-free.
If you want, I can also give you a “no-bake” version that’s even easier and super creamy. It’s perfect if you don’t want to heat the oven.