Description

This Classic Cheesecake features a rich and creamy filling atop a buttery graham cracker crust, baked in a water bath for a smooth, silky texture. Perfectly balanced with a hint of vanilla and a touch of sour cream, this timeless dessert is elegantly finished with fresh berries and powdered sugar for a delightful presentation and flavor.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs (about 12 crackers)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/4 cup sour cream, room temperature
4 large eggs, room temperature

For the Topping (Optional):

Fresh berries (strawberries, blueberries, or raspberries)
Powdered sugar, for dusting

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Instructions

Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure the cheesecake can be removed easily after baking.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until all crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until slightly set and fragrant. Remove and let it cool slightly while preparing the filling to ensure a crisp base.
Beat Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes, which helps create a velvety texture.
Add Dry Ingredients and Flavor: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, making sure to scrape down the sides of the bowl for an even blend and smooth consistency.
Add Eggs: Add the eggs one at a time, mixing just until combined on low speed to prevent overmixing, which can cause cracks in the cheesecake.
Assemble the Cheesecake: Pour the prepared batter over the cooled crust in the springform pan, smoothing the top evenly with a spatula for a flawless finish.
Set Up Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath that will regulate heat and moisture during baking.
Bake the Cheesecake: Bake in the preheated oven for 60-70 minutes, until the edges are fully set and the center remains slightly jiggly to touch, ensuring a creamy texture.
Cool in Oven: Turn off the oven, slightly crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent rapid temperature changes that might cause cracking.
Chill the Cheesecake: Remove the springform pan from the water bath and oven. Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set completely for optimal texture and flavor.
Serve: Carefully remove the cheesecake from the springform pan. Optionally, top with fresh berries and dust with powdered sugar. Slice and serve chilled for a classic, elegant dessert experience.

Notes

Ensure all dairy ingredients are at room temperature for smooth and lump-free batter.
Do not overmix the batter once eggs are added to avoid cracks during baking.
The water bath helps prevent cracks and promotes even baking.
Use a sharp knife dipped in hot water for clean slices.
Allowing the cheesecake to chill overnight improves flavor and texture.
If you prefer, toppings can be customized with caramel sauce, chocolate ganache, or fruit compote.