Save This classic cheesecake brings back special memories of every holiday and family gathering. Rich creamy smooth with a golden crust it is a real showstopper yet simple enough to make yourself at home. Whether you are a seasoned baker or trying this for the first time you will find it a crowd pleaser.
I remember the first time I served this at Thanksgiving. Every plate was scraped clean and my aunt asked for the recipe right away. It has been our family favorite ever since.
Ingredients
- Cream cheese: This is the star of the show. Use full fat block cream cheese for best texture. Let it soften completely for easy mixing and no lumps
- Granulated sugar: Adds sweetness and helps create that dreamy smooth bite
- Eggs: Bind everything together and make it rich and fluffy. Use room temperature eggs so the batter blends evenly
- Sour cream: Delivers a tangy finish and adds moisture. Choose one with no added thickeners for pure flavor
- Vanilla extract: Brings warmth and rounds out the flavor. Use pure vanilla if possible
- Graham crackers: The classic for the crust. Look for crispy ones and crush them finely for a sturdy base
- Butter: Holds the crust together. Go for unsalted so you can control the salt content
- A pinch of salt: Balances the sweetness and makes every bite pop
Instructions
- Prepare the Crust:
- Pulse graham crackers in a food processor until completely fine. Stir in the melted butter and a tiny pinch of salt. Press this mixture firmly into the bottom of a springform pan using the bottom of a glass. Bake at 175C for about 10 minutes until fragrant and lightly golden. Let cool while you make the filling
- Mix the Filling:
- In a large bowl beat softened cream cheese with sugar on medium speed until super smooth and fluffy. Scrape the bowl often so you get no lumps. Add eggs one by one mixing just enough after each to blend. Add sour cream and vanilla and fold together until silky and creamy
- Assemble and Bake:
- Pour the filling onto the cooled crust. Tap the pan gently on the counter to pop any air bubbles. Place the pan on a baking sheet for stability. Bake at 160C until edges are set but the center still jiggles slightly usually 50 to 60 minutes. Turn the oven off and let the cheesecake sit inside with the door cracked open for one hour to cool slowly
- Chill Thoroughly:
- Let the cheesecake cool completely at room temperature then refrigerate at least four hours or overnight. This helps it set up and develop its signature creamy texture
- Serve and Enjoy:
- Run a thin knife around the edge and gently remove the pan sides. Slice with a sharp knife wiping clean between slices. Serve as is or top with lightly sweetened whipped cream or fresh fruit
Save I love splurging on a really fragrant vanilla for this recipe. Every time I bake it my kitchen fills with the scent and brings back memories of my grandmother letting me lick the bowl as a kid. The crumbly crust and creamy filling never fail to transport me.
Storage Tips
Store leftovers in the fridge tightly wrapped to prevent drying out. If you have extra just slice and wrap each piece so you can grab dessert any night without hassle. Cheesecake actually tastes even creamier the next day so it is perfect for making ahead for a party.
Ingredient Substitutions
If you cannot find graham crackers use digestive biscuits or vanilla wafers for the crust. Greek yogurt works instead of sour cream if that is what you have in the fridge. You can swap in almond extract for a twist on the flavor and any berry jam or caramel drizzled on top makes it your own.
Serving Suggestions
A classic cheesecake is great on its own but you can dress it up with macerated strawberries candied pecans or a drizzle of chocolate. For a lighter touch add a fresh lemon zest sprinkle just before serving or a dollop of tangy creme fraiche.
Cultural Connection
Cheesecake traces back to ancient Greece but this American iteration with a graham crust became iconic in New York delis. Generations have adopted it as a celebratory dessert and every family seems to tweak the filling or crust to make it their own. My version is inspired by what my mom used to bake for Sunday dinners.
Seasonal Adaptations
Swap out toppings depending on the season try roasted plums in the winter or fresh blueberries in the summer Add a dash of cinnamon or nutmeg to the crust in the fall for warm spice Use citrus zest in spring for brightness
Save However you top or serve it, this cheesecake is sure to become your go to dessert for celebrations and cozy family nights alike.
Recipe FAQ
- → What type of cream cheese works best?
Full-fat, plain cream cheese yields the creamiest texture and richest flavor in the filling.
- → How can I prevent cracks on top?
Use a water bath while baking and allow the cake to cool gradually to avoid sudden temperature changes.
- → Can I add toppings?
Fresh berries, fruit compotes, or a light dusting of powdered sugar complement the cake beautifully.
- → Do I need to chill before serving?
For best results, let the cake chill in the refrigerator for several hours or overnight before slicing.
- → How should leftovers be stored?
Store any leftover slices covered in the fridge for up to five days to maintain freshness and texture.