Creamy Cheesecake

Here’s a recipe for a Creamy Cheesecake that’s rich, smooth, and luscious, perfect for cheesecake lovers!

Creamy Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 tablespoons unsalted butter, melted
• ¼ teaspoon cinnamon (optional)

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 cup heavy cream (for extra creaminess)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for brightness)
• 2 tablespoons cornstarch or all-purpose flour (optional, for added stability)

For the Topping (optional):

• Fresh berries, fruit compote, or whipped cream

Instructions:

For the Crust:

1. Preheat the oven: Preheat your oven to 325°F (160°C).
2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon (if using) until well combined.
3. Press the crust: Press the crumb mixture into the bottom of a 9-inch springform pan. Make sure it’s even, and press it down firmly using the bottom of a flat glass or measuring cup.
4. Bake the crust: Bake the crust for 10 minutes, until lightly golden. Let it cool while you prepare the filling.

For the Cheesecake Filling:

5. Beat the cream cheese: In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2-3 minutes.
6. Add the sugar and sour cream: Gradually add the sugar and mix until fully combined. Beat in the sour cream and vanilla extract until smooth.
7. Incorporate the cream: Slowly add the heavy cream, mixing on low speed.
8. Add the eggs: Add the eggs one at a time, mixing on low until just combined. Avoid overmixing, as this can introduce too much air into the batter.
9. Stabilize the batter: If using, sift the cornstarch or flour into the mixture and gently fold it in. This can help prevent cracks in the cheesecake during baking.

Bake the Cheesecake:

10. Pour the filling: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
11. Water bath method: To prevent cracks, wrap the outside of the springform pan with aluminum foil to avoid water leaking in. Place the springform pan in a larger baking dish, then pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
12. Bake: Bake at 325°F (160°C) for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.

Cool and Chill:

13. Cool gradually: Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
14. Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Serve:

15. Release and serve: Run a knife around the edge of the cheesecake before releasing it from the springform pan. Serve plain or with your favorite toppings like fresh berries, fruit compote, or whipped cream.

Recipe Notes:

• Room temperature ingredients: Make sure the cream cheese, sour cream, eggs, and cream are at room temperature for a smooth batter and even baking.
• Prevent cracks: The water bath (bain-marie) helps keep the cheesecake moist and prevents cracking. Be sure to wrap the pan well with foil to avoid water leaking into the crust.
• Topping ideas: Try serving with lemon curd, berry compote, or drizzling melted chocolate for a decadent touch.

Time and Temperature:

• Prep time: 20 minutes
• Bake time: 60-70 minutes
• Chill time: At least 4 hours or overnight
• Oven temperature: 325°F (160°C)

This Creamy Cheesecake is a perfect dessert for any special occasion, offering a luxurious, melt-in-your-mouth texture that will impress everyone!