Classic American Cheesecake
Indulge in the silky smoothness of this Classic American Cheesecake, an iconic dessert that marries rich cream cheese filling with a buttery graham cracker crust for a heavenly treat. This timeless recipe is incredibly easy to master, with a well-balanced combination of tangy sour cream, vanilla, and just the right touch of sweetness. Perfectly baked to achieve a creamy, luscious texture, the cheesecake features a golden crust that’s compact yet crumbly. With a foolproof cooling technique to prevent cracks, this dessert is as visually stunning as it is satisfying. Ideal for any occasion, serve it plain or adorned with fresh berries, whipped cream, or a drizzle of fruit compote for an unforgettable finish. Whether you’re hosting a party or treating yourself, this homemade cheesecake is sure to impress! Keywords: classic cheesecake recipe, American cheesecake, creamy cheesecake, graham cracker crust, homemade cheesecake.
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 2 teaspoons vanilla extract
- 3 units large eggs
- 1 tablespoon all-purpose flour
Directions
Step 1
Preheat your oven to 160°C (325°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs, granulated sugar (for crust), and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Step 3
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to compact it down firmly. Refrigerate the crust while preparing the filling.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar (for filling) together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until fully combined.
Step 6
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.
Step 7
Pour the filling over the chilled crust and spread it out evenly with a spatula.
Step 8
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
Step 9
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking.
Step 10
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before removing from the springform pan and serving.
Step 11
Slice and serve plain or with your favorite toppings, such as fresh berries, whipped cream, or a fruit compote.
Nutrition Facts
| Serving size | (1840.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6370.2 |
| Total Fat 471.0g | 0% |
| Saturated Fat 273.6g | 0% |
| Cholesterol 1862.6mg | 0% |
| Sodium 4508.9mg | 0% |
| Total Carbohydrate 482.2g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 348.2g | |
| Protein 98.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1426.1mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1456.3mg | 0% |
Source of Calories