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A slice of Cheesecake Recipe topped with whipped cream and a fresh raspberry.

Cheesecake Recipe

Avatar photoRhonda Cawthorn
Indulge in the ultimate classic! This rich, velvety Cheesecake Recipe delivers pure dessert perfection, from its golden crust to its creamy filling.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 8 hours 20 minutes
Total Time 9 hours 50 minutes
Course Dessert
Cuisine American
Servings 6
Calories 952 kcal

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for crust
  • 3 tablespoons granulated sugar for crust
  • 1/3 cup unsalted butter melted (for crust)
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • A pinch salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 3/4 cup sour cream at room temperature
  • 3 large eggs at room temperature
  • Fresh fruit or fruit compote for serving (optional)
  • Whipped cream for serving (optional)

Instructions
 

  • Preheat your oven to 350°F.
  • In a bowl, thoroughly combine graham cracker crumbs, sugar, and melted butter. Stir until it looks like wet sand.
    Combining graham cracker crumbs, sugar, and melted butter for cheesecake crust.
  • Firmly press the mixture into the bottom of a 9-inch springform pan.
    Graham cracker crust pressed into a springform pan for cheesecake.
  • Bake the crust for 10-13 minutes, then allow it to cool.
    Graham cracker crust in a springform pan, ready to bake for Cheesecake Recipe.
  • In a large bowl, beat softened cream cheese until smooth and creamy.
    Beating cream cheese for the Cheesecake Recipe filling.
  • Incorporate the sugar, salt, vanilla extract, and lemon juice. Mix until well blended.
    Adding sugar and vanilla extract to cream cheese for cheesecake.
  • Add sour cream and mix until smooth.
    Adding sour cream to the cream cheese mixture for Cheesecake Recipe, with eggs in the background.
  • Add eggs gradually, one at a time, beating at low speed until combined.
    Adding a raw egg to the creamy cheesecake batter in a mixing bowl.
  • Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
  • Pour the filling over the cooled crust.
    Pouring cheesecake filling into a springform pan over the crust.
  • Bake the cheesecake for 60-70 minutes or until the center is almost set.
  • Switch off the oven and leave the cheesecake inside with the door cracked for 1 hour.
  • Remove from the oven and let it cool at room temperature for another hour.
    Baked cheesecake in a springform pan with a golden-brown top.
  • Refrigerate the cheesecake for at least 6 hours or overnight before serving. Serve with preferred toppings, such as fresh fruit, compote, or whipped cream.

Nutrition

Calories: 952kcalCarbohydrates: 65gProtein: 14gFat: 72gSaturated Fat: 41gSodium: 655mgFiber: 1g
Keyword cheesecake
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