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Classic Cheesecake

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A rich and creamy classic cheesecake with a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 4 (8 oz) full fat blocks cream cheese (32 oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 1/4 cup (32g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Instructions

  1. Preheat the Oven and Prepare the Pan by lining a 9″ springform pan with parchment paper.
  2. Mix the graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the crust mixture into the prepared springform pan, packing it firmly.
  4. Bake the crust in the preheated oven for 8 minutes.
  5. Prepare the water bath by placing a large pan on the bottom rack and filling it with boiling water.
  6. Combine cream cheese and sugar on LOW speed until smooth with an electric mixer.
  7. Add yogurt or sour cream, flour, salt, and vanilla extract, mixing until just combined.
  8. Incorporate the eggs one at a time, mixing after each addition.
  9. Pour the filling over the cooled crust, spreading it evenly.
  10. Create the water bath by carefully pouring boiling water into the pan below the cheesecake.
  11. Bake the cheesecake for 60 to 70 minutes until the surface is slightly puffed.
  12. Cool in the oven with the door ajar for 1 hour.
  13. Chill in the fridge for at least 5 hours before slicing and serving.

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to prevent cracks in the cheesecake.

Nutrition

Find it online: https://lunarecipez.com/classic-cheesecake/

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