Creating a delicious and creamy plain cheesecake at home is simpler than you might think. With the right ingredients and techniques, you can craft a dessert that's sure to impress. Here’s a step-by-step guide to making a classic cheesecake from scratch.
Ingredients
For the Crust
- 12 graham crackers, crushed into fine crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 1 tablespoon granulated sugar
For the Filling
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup (240 ml) sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest (optional, for added flavor)
Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are well-coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring an even layer.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the Filling
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
- Gradually add the sugar and continue to beat until fully incorporated.
- Mix in the vanilla extract and lemon zest (if using).
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air, which can cause cracks.
- Stir in the sour cream and flour until the mixture is smooth and well combined.
3. Assemble and Bake
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- To prevent cracks and ensure even baking, place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
4. Chill and Serve
- Remove the cheesecake from the water bath and run a knife around the edge to loosen it from the pan.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, remove the sides of the springform pan and slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
Tips for a Perfect Cheesecake
- Use Room Temperature Ingredients – This ensures a smooth batter without lumps.
- Avoid Overmixing – Mix just until combined to prevent too much air, which can lead to cracks.
- Bake in a Water Bath – This provides gentle, even heat and results in a creamy texture.
- Cool Gradually – Letting the cheesecake cool in the oven helps prevent surface cracks.