A traditional cream cheesecake, often referred to as a classic cheesecake, features a creamy, tangy filling made with cream cheese, eggs, sugar, and a hint of vanilla, set on a graham cracker crust. Here’s a simple recipe to make it at home:
Traditional Cream Cheese Cake Recipe
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour (optional, for added stability)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°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 to create an even layer.
- Bake for 8–10 minutes. Remove and let cool while preparing the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and flour (if using) until just combined. Avoid overmixing.
- Assemble and Bake:
- Pour the filling over the cooled crust, smoothing the top.
- Place the springform pan on a baking sheet to catch any drips.
- Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
- Cool and Chill:
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Serve:
- Run a knife around the edges before removing the springform ring.
- Slice and serve plain or with toppings like fresh berries, whipped cream, or a fruit compote.
Enjoy the rich, creamy goodness of a traditional cream cheesecake! Let me know if you’d like suggestions for variations or toppings.
