If you love a smooth, creamy, and decadent cheesecake, this is the only recipe you’ll ever need! This classic cheesecake has a rich texture, a buttery graham cracker crust, and a perfectly balanced sweetness. Whether you’re making it for a celebration, a family gathering, or just to satisfy your sweet tooth, this foolproof recipe will give you a flawless cheesecake every time.
Origin of the Recipe:
Cheesecake has been enjoyed for centuries, dating back to ancient Greece, where it was served to athletes during the first Olympic Games. The modern version, featuring cream cheese, became popular in the United States in the early 1900s. Over time, cheesecake evolved into a dessert masterpiece, with New York-style cheesecake becoming one of the most famous variations known for its dense and creamy texture.
What We Love About This Recipe:
- Ultra Creamy & Rich: A smooth, melt-in-your-mouth texture that’s perfectly balanced.
- Foolproof Baking Method: No cracks, no sinking—just a perfect cheesecake every time!
- Versatile: Enjoy it plain or top it with fruit, caramel, chocolate, or whipped cream.
- Make-Ahead Friendly: Tastes even better after chilling overnight!
Also Read : Heart-Shaped Chocolate Eclairs
Master Recipe for Rich and Creamy Cheesecake 🍰
4
servings30
minutes40
minutes300
kcalIngredients
1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream (for extra creaminess)
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a slight tang)
Directions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and continue beating until fully combined.
- Mix in eggs one at a time, beating on low speed to avoid incorporating too much air.
- Stir in sour cream, vanilla extract, and lemon juice until the mixture is smooth.
- Pour the cheesecake batter over the cooled crust.
- Bake in the preheated oven for 50-55 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour (prevents cracking).
- Refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
- Before serving, add your favorite toppings like fresh berries, caramel drizzle, or whipped cream.
- Slice, serve, and enjoy your rich and creamy cheesecake!
Notes
- Room Temperature Ingredients: Always use softened cream cheese and room-temp eggs for a smoother batter
- Avoid Cracks: Bake in a water bath (wrap the springform pan with foil and place it in a larger pan with hot water).