Here’s a classic Homemade Cheesecake recipe—creamy, rich, and perfect for any occasion:
Ingredients (serves 8–10)
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 4 (8 oz / 227 g each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream or heavy cream
Optional topping:
- Fresh berries, fruit compote, chocolate ganache, or caramel sauce
Instructions
- Preheat oven
- 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the crust
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press evenly into the bottom of the springform pan.
- Bake 10 minutes, then let cool.
- Make the filling
- Beat cream cheese until smooth. Gradually add sugar and vanilla.
- Beat in eggs one at a time, mixing just until combined.
- Stir in sour cream or heavy cream.
- Bake
- Pour filling over crust.
- Bake 50–60 minutes, until edges are set but center slightly jiggles.
- Turn off oven and let cheesecake sit in oven with door slightly open for 1 hour to prevent cracking.
- Chill
- Refrigerate at least 4 hours or overnight.
- Serve
- Release cheesecake from pan, slice, and add toppings as desired.
💡 Tips:
- For a smooth filling, beat cream cheese on low speed and avoid overmixing once eggs are added.
- Use a water bath for an even creamier texture and to prevent cracks.
- Leftover cheesecake keeps well in the fridge for 3–4 days.
If you want, I can also give a no-bake cheesecake version that’s simpler and doesn’t require an oven.
Do you want me to do that?
