Directions to follow
Ready to make your cheesecake? Follow these steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Wrap the bottom of the pan in aluminum foil to prevent water from seeping in.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add 1 cup sugar, sour cream, and vanilla extract. Mix until well incorporated.
- Add the eggs one at a time, mixing until just combined after each addition.
- Pour the cheesecake filling over the prepared crust.
- Place the springform pan into a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for another hour.
- Remove from the water bath and let cool completely before refrigerating.
Best ways to enjoy it
When it comes to serving your Classic Cheesecake, the possibilities are endless. A simple drizzle of chocolate or caramel sauce can add a delightful touch. Fresh fruits like strawberries, blueberries, or raspberries contrast beautifully with the creamy cake. Alternatively, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a twist, consider adding a sprinkle of crushed nuts or a hint of citrus zest to brighten the flavors.
Keeping leftovers fresh
Storing your cheesecake properly is essential to maintain its wonderful flavor and texture. Keep it refrigerated in an airtight container for up to 5 days. If you want to store it longer, you can freeze slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag for up to 3 months. Just remember to thaw it in the fridge overnight when you’re ready to enjoy it again!
Helpful cooking tips
Here are some pro tips to ensure your cheesecake turns out perfectly every time:
- Make sure your cream cheese is at room temperature for a smoother filling.
- Avoid overmixing the batter after adding the eggs to prevent cracks as it bakes.
- If your cheesecake cracks during baking, don’t worry! You can cover it with fruit topping or whipped cream to disguise it.
- Allow the cheesecake to cool slowly in the oven to help prevent cracks.
Creative twists
If you want to add a personal touch to your Classic Cheesecake, consider these variations:
- Chocolate Cheesecake: Melt some chocolate and swirl it into the filling.
- Fruit Flavors: Mix in some fruit purees or add fresh fruit on top for a burst of flavor.
- Pumpkin Spice: During autumn, incorporate pumpkin puree and spices for a seasonal twist.
- Nutty Surprise: Add finely chopped nuts to the crust or as a topping.
FAQs
Can I make cheesecake ahead of time?
Yes, cheesecake can be made a day in advance. Just store it covered in the refrigerator.
How long does cheesecake take to set?
It’s best to let it cool in the refrigerator for at least 4 hours, but overnight is optimal.
Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese can be used, but keep in mind that it might slightly change the texture.
Is it safe to eat cheesecake that has been left out?
As a rule, cheesecake should not be left out at room temperature for more than two hours. Store it in the refrigerator immediately after serving.
By following this guide, you’re set to create a delicious Classic Cheesecake that will have everyone asking for seconds—and maybe even the recipe! Happy baking!
