Tips To Serve Cheesecake Recipe Simple

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This recipe isn’t just for baking a cheesecake, it’s a journey to creamy, dreamy deliciousness. Forget store-bought imposters, this guide will have you whipping up a masterpiece that’ll have everyone begging for seconds (and the recipe!).


Classic New York Cheesecake
Classic New York Cheesecake

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 15 whole crackers)
  • 1/3 cup granulated sugar
  • 1/4 cup melted butter
  • For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • For the Topping (Optional):
  • Fresh fruit (berries, sliced peaches, etc.)
  • Whipped cream
  • Chocolate ganache (made with melted chocolate and heavy cream)

  • Directions:

    1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan.

    2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool completely on a wire rack.

    3. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the sides as needed.

    4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and lemon juice until just combined. Don’t overmix!

    5. Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.

    6. Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar. This helps prevent cracks. Once cool, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

    7. Run a knife around the edge of the cheesecake to loosen it from the pan before unmolding. Top with your favorite toppings (fruit, whipped cream, ganache) and slice to serve!

    Nutrition Facts (per slice, without toppings):

    Calories: 480

  • Fat: 31g
  • Saturated Fat: 18g
  • Cholesterol: 180mg
  • Sodium: 220mg
  • Carbohydrates: 36g
  • Sugar: 28g
  • Protein: 6g

  • Conclusion:

    There you have it! With a little patience and these simple steps, you’ll be a cheesecake-baking pro in no time. This recipe is a fantastic base, and you can experiment with different flavors by adding extracts, fruit purees, or chocolate chips to the batter.

    Frequently Asked Questions:

    1. Can I use a different type of cracker for the crust? Absolutely! You can substitute graham crackers with vanilla wafers, gingersnaps, or even chocolate chip cookies for a richer flavor. Just adjust the sweetness of the crust accordingly.

    2. My cheesecake cracked! What went wrong? Cheesecakes can be prone to cracking if they cool too quickly. Try using a water bath (placing the pan in a larger baking dish filled with hot water) while baking, and letting the cheesecake cool completely in the oven with the door slightly open.

    3. How long will leftover cheesecake last? Stored properly in an airtight container in the refrigerator, your cheesecake will stay fresh for up to 5 days.

    4. Can I freeze cheesecake? Yes! Wrap the cooled cheesecake tightly in plastic wrap and then again in aluminum foil. Frozen cheesecake will keep for up to 3 months. Thaw overnight in the refrigerator before serving.