Classic Cheesecake
A creamy, tangy cheesecake with a buttery graham crust that's easy to make and perfect for any special occasion.
Ingredients
For the Crust
- 2 cups graham cracker crumbs For a nutty note, swap half for crushed digestive biscuits or almond cookies.
- 1/2 cup sugar For the crust.
- 1/2 cup unsalted butter, melted Browned butter adds a toasty depth.
For the Filling
- 4 packages cream cheese, softened Full-fat gives the best texture.
- 1 cup granulated sugar For the filling.
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature They incorporate more smoothly when not cold.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly.
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl until evenly moistened. Press the mixture into the bottom of the springform pan in an even layer.
Filling
- In a large bowl, beat the softened cream cheese with 1 cup sugar and vanilla until completely smooth and no lumps remain. Scrape the sides as needed.
- Add the eggs one at a time, mixing on low speed and scraping the bowl. Mix just until each egg is incorporated.
Baking
- Pour the filling over the crust and smooth the top with an offset spatula.
- Bake for 50-60 minutes, until the edges are set and lightly puffed; the center should still slightly jiggle when you gently shake the pan.
- Turn off the oven and crack the door, letting the cheesecake cool inside for 30-60 minutes. Remove and cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a lighter tang, replace 1/2 cup of cream cheese with sour cream. If you need a gluten-free crust, use certified gluten-free graham crumbs or almond meal. For decoration, serve plain with a dusting of confectioners’ sugar or top with fresh berries.