Classic Original Cheesecake
How to Make a Perfect Cheesecake: A Step-by-Step Guide
There's nothing quite like a rich, creamy cheesecake to satisfy your sweet tooth. Whether you're a baking novice or a seasoned pro, making a perfect cheesecake requires a few key techniques. Follow this step-by-step guide to create a delicious homemade cheesecake that will impress your family and friends.
Tools Needed
Makin a cheesecake can be easier than you think, you just need to do everything in the right order. The first thing you need to do it make the crust for the cheesecake. I like to do graham cracker crust but some people use dry cookies like biscoff or Oreos. A graham cracker crust is probably the most neutral base you can do but if you still want a graham cracker crust with a bit of pizzaz you can definitely change the flavor of the graham cracker. The first thing you need to do is preheat the oven (350F). You always want to preheat the oven before you do anything else, that way it will be up to the right temperature by the time you need it. Then you will want to melt your butter so that it is slightly cooked by the time we need to add it to the cracker crumbs. Once those are both taken care of, the next thing that you need to do is to make your graham crackers into fine crumbs. In a food processor or a blender, pulse the crackers until they are all broken up. Then add in your sugar and butter so make a sand like consistency.
Then you will take the graham cracker mixture and tightly pack it into the springform pan. This is now the base for your cheesecake. Whatever the crust looks like after you have packed it into the pan, is what is will look like after the cheesecake is fully finished so make sure it looks how you would like it to. What I mean by this is, if you want the crust to come up the sides of the cheesecake then you need to push the crust up at this stage; if you want the line of the crust to be perfectly even then you need to perfectly level it off at this stage. Once it looks how you want it to you will put it into the oven and bake for 10 minutes.
Now that the crust is taken care of we can work on the cheesecake batter. With a mixer (stand mixer or hand held) you need to beat the cream cheese until it is smooth and creamy. For the best results I recommend leaving the cream cheese out at room temperature for a couple hours before hand. Once the cream cheese is smooth, add the sugar, sour cream, lemon juice, vanilla extract, and salt, mix until well combined. Then, one at a time, add the eggs, beating on low speed to prevent incorporating too much air. The minute everything is combined and you can't see anymore egg you want to stop mixing it. This will prevent the mixture from getting over worked. I would even suggest doing the final mixes by hand using a rubber spatula just to make sure everything is fully mixed.
Once everything is mixed, you will add the batter into the pre-baked crust. Smooth the top of the batter to make sure it all bakes evenly. Cover the base of the springform in tin foil or fit it into a slightly larger pan. Place the springform pan in a larger roasting pan or an even larger cake pan and fill the outer pan with about an inch of hot water to create a water bath. The water bath will help prevent cracks to form on the top of the cheesecake. Then, bake it for 55–70 minutes, or until the edges are set but the center is slightly jiggly.
When the cheesecake is done baking you don't want to take it out of the oven. Leave the cheesecake in the oven but turn off the temperature. If you are able to crack the oven door open, you can do so to help the hot air release slowly. Leave the cheesecake in the oven until it is no longer hot and then you can transfer the cheesecake to the fridge to chill overnight and enjoy the next day.
You can eat it just as is or you can add toppings to it. One of my favorite things to do is to take some of the left over sour cream and mix that with sugar and lemon juice. Add the sugar and lemon juice to taste and then fold this mixture into some whipped cream. Once it's folded together, spread or pipe this mixture on top of the cheesecake. If you don't like the more sour taste of a cheesecake then this probably won't be your favorite thing to add. But it does add another sweet/ sour element to the dessert.
Ingredients
For the crust:
1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbs melted butter
For the filling:
32 oz cream cheese, softened
1 cup granulated sugar
1 1/3 cup sour cream
2 tsp vanilla extract
2 tsp lemon juice
1/8 tsp salt
3 eggs
Instructions
1. Prepare the Crust
Preheat your oven to 350°F (163°C). In a medium bowl, combine the graham cracker crumbs (pulse the graham crackers in a food processor or a blender to make crumbs), sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while preparing the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, sour cream, lemon juice, vanilla extract, and salt, mix until well combined. One at a time, add the eggs, beating on low speed to prevent incorporating too much air.
3. Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top. Cover the base of the springform in tin foil or fit it into a slightly larger pan. Place the springform pan in a larger roasting pan and fill the outer pan with about an inch of hot water to create a water bath. This helps prevent cracks. in the same preheated oven (350F) bake for 55–70 minutes, or until the edges are set but the center is slightly jiggly.
4. Cool and Chill
Turn off the oven and let the cheesecake cool inside with the door slightly open for at least an hour. Then, remove it from the water bath and refrigerate for at least 4 hours, preferably overnight, to set completely.
5. Serve and Enjoy
Once chilled, remove the cheesecake from the springform pan and slice with a warm knife for clean cuts. You can serve it as is or top it with fresh fruit, caramel sauce, or chocolate drizzle.
* Tips for a Perfect Cheesecake
- Always use room-temperature ingredients for a smooth batter.
- Avoid overmixing the batter to prevent air bubbles and cracks.
- A water bath helps keep the texture creamy and prevents the cheesecake from drying out.
- Let the cheesecake cool gradually to avoid sinking in the middle. (the longer you keep the cheesecake in the oven with the door ajar the less likely it will be that it sinks)
By following these steps, you’ll create a beautifully smooth and creamy cheesecake that’s perfect for any occasion. Happy baking!
