In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until fully incorporated.
Add the vanilla extract and beat again. If you want a slightly firmer texture, add the flour at this stage.
Add the eggs one at a time, beating well after each addition. Be sure not to overmix at this stage, as over-beating can incorporate too much air, leading to cracks.
Finally, mix in the sour cream until everything is well combined and smooth.
Assemble the Cheesecake:
Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top with a spatula.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan on a baking sheet to catch any drips and bake for 50-60 minutes. The edges should look set, but the center will still slightly jiggle when you gently shake the pan.
Cool and Chill:
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.
After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Once it’s cool, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serve:
Before serving, garnish the cheesecake with your choice of toppings such as fresh berries, whipped cream, or a drizzle of fruit compote.
Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice with a sharp knife, wiping the knife clean between each cut for perfect slices.
Tips for Serving and Storing:
Serving Tip:
Cheesecake is best served cold. Let the cheesecake sit out for about 10 minutes before serving to allow the flavors to come to life. This will also make slicing a little easier!
Storage Tip:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to store it for longer, it can be frozen! Simply wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. It will keep for up to 3 months.
Room Temperature Cheesecake:
To get the most out of the texture and flavor, let your cheesecake sit at room temperature for 15-20 minutes before serving. This will make the cheesecake softer and creamier.
Variants:
Chocolate Cheesecake:
Add 1/2 cup of cocoa powder to the batter for a rich chocolate flavor. You can also melt chocolate chips and swirl them into the batter before baking for a marbled effect.
Fruit Cheesecake:
Add fruit such as strawberries, blueberries, or raspberries to the batter for a fresh twist, or top the cheesecake with a fruit compote after it’s chilled.
No-Bake Cheesecake:
If you don’t want to bake, you can opt for a no-bake cheesecake! Simply combine the cream cheese with whipped cream and a little sugar, then pour it over the crust and refrigerate for at least 4 hours to set.
Pumpkin Cheesecake:
For a fall-inspired twist, add 1 cup of pureed pumpkin and 1 teaspoon of pumpkin pie spice to the filling mixture. This variation is perfect for the holidays!
FAQ:
Q: My cheesecake cracked. What did I do wrong?
A: Cheesecake cracks are often caused by overmixing the batter or cooking it at too high a temperature. Make sure your cream cheese is softened properly before mixing, and bake the cheesecake at a low temperature. It’s also important to let the cheesecake cool gradually to avoid sudden temperature changes that could cause cracks.
Q: How can I make my cheesecake extra creamy?
A: For an ultra-creamy texture, be sure not to overbeat the batter and don’t overmix the eggs. Incorporating too much air can lead to a less dense, more airy texture. Also, using full-fat cream cheese and sour cream will give the best results.
Q: Can I use a different type of crust?
A: Absolutely! While the graham cracker crust is classic, you can use other types of crusts like Oreos, digestive biscuits, or even a shortbread cookie crust for a different flavor.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze cheesecake! Just wrap it well in plastic wrap and foil before placing it in the freezer. When you’re ready to serve, let it thaw in the fridge overnight.
Q: How do I know when my cheesecake is done?
A: The cheesecake is done when the edges are firm, but the center is still slightly wobbly. It will continue to set as it cools.
Conclusion:
This traditional cheesecake recipe is a surefire way to impress at any gathering or to treat yourself to something truly indulgent. With a buttery graham cracker crust, creamy filling, and a simple but delicious presentation, it’s the perfect dessert for any occasion. Whether you’re keeping it classic or adding a personal twist, this cheesecake is sure to become a favorite in your recipe collection!
ADVERTISEMENT
