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If you're craving a creamy, dreamy dessert, this Classic Cheesecake Recipe is your go-to. With a buttery graham cracker crust and a rich, velvety cream cheese filling, it's pure indulgence. Perfect for any occasion, this cheesecake will have everyone asking for seconds. Let's dive into the details and get baking!
The name of the recipe: Classic Cheesecake Recipe
Ingredients:
- 1.5 cups graham cracker crumbs
- 0.25 cup sugar
- 0.5 cup butter, melted
- 4 packages 8 oz each cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
Instructions:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Pour filling over crust. Bake for 60 minutes or until the center is set.
- Cool in the pan on a wire rack. Refrigerate for at least 4 hours before serving.
What You Will Need
Read more: No-Bake Cheesecake Recipe
What you will need to make classic cheesecake
- graham cracker crumbs: Forms the base of the cheesecake, providing a crunchy contrast to the creamy filling.
- sugar: Sweetens both the crust and the filling, balancing the tanginess of the cream cheese.
- butter: Binds the graham cracker crumbs together, creating a solid crust.
- cream cheese: The main ingredient for the filling, giving the cheesecake its rich, creamy texture.
- vanilla extract: Adds a subtle, sweet flavor that enhances the overall taste of the cheesecake.
- eggs: Help to set the filling, giving the cheesecake its firm yet creamy consistency.
Essential Tools and Instruments
What tools/instruments will be needed to make Classic Cheesecake Recipe
- Springform pan: Essential for easy removal of the cheesecake without damaging its sides.
- Mixing bowl: Needed to combine ingredients smoothly and evenly.
- Electric mixer: Ensures the cream cheese mixture is smooth and lump-free.
- Measuring cups: Accurate measurements are crucial for the perfect texture and taste.
- Spatula: Helps scrape down the sides of the bowl to incorporate all ingredients.
- Wire rack: Allows the cheesecake to cool evenly, preventing cracks.
Classic Cheesecake Recipe
A rich and creamy classic cheesecake that's perfect for any occasion.
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Ingredients:
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.25 cup Sugar
- 0.5 cup Butter, melted
Filling
- 4 packages Cream Cheese, softened 8 oz each
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 Eggs
Instructions:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Pour filling over crust. Bake for 60 minutes or until the center is set.
- Cool in the pan on a wire rack. Refrigerate for at least 4 hours before serving.
Notes:
For best results, use room temperature ingredients.
Read more: Classic Old-Fashioned Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 34gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 150mgSodium: 350mgPotassium: 150mgSugar: 27gVitamin A: 900IUCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare cheesecake as directed, but don't bake.
- Cover tightly with plastic wrap and foil.
- Refrigerate for up to 2 days.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Bake cheesecake and let it cool completely.
- Wrap tightly in plastic wrap, then in foil.
- Freeze for up to 3 months.
- To thaw, place in fridge overnight.
- Serve chilled or bring to room temperature before serving.
For a richer flavor, add a tablespoon of sour cream to the cream cheese mixture. It adds a slight tanginess that balances the sweetness perfectly.
Frequently Asked Questions
FAQ:
How do I prevent cracks in my cheesecake?
Bake it in a water bath and avoid overmixing the batter.
Can I use a different crust?
Yes, try using crushed cookies or nuts instead of graham crackers.
How long should I let the cheesecake cool?
Let it cool in the pan for an hour, then refrigerate for at least 4 hours.
Can I freeze cheesecake?
Absolutely, wrap it tightly in plastic wrap and foil before freezing.
What toppings go well with cheesecake?
Fresh fruit, chocolate sauce, caramel, or whipped cream are great options.
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