The Ultimate Creamy Cheesecake Recipe: Fluffy, Smooth, and Decadently Delicious

Introduction

Craving that perfect slice of cheesecake that’s smooth, creamy, and melts in your mouth? You’ve come to the right place! Forget those dry, dense, disappointing cheesecakes – this recipe is your golden ticket to indulgence. Paired with a buttery graham cracker crust, this classic cheesecake is the perfect dessert to satisfy your sweet tooth.

Photo bytexas sasie lady

Ingredients

Crust

• 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets)
• ¼ cup (50g) granulated sugar
• 5 tablespoons (71g) unsalted butter, melted

Cheesecake Filling

• 32 ounces (904g) full-fat brick cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional but worth it)
• 3 large eggs, room temperature

Photo bytexas sasie lady

Directions

Prep Time: 20 minutes

Cook Time: 1 hour + cooling

Total Time: 6 hours (trust me, it’s worth the wait)

1. Preheat & Prepare the Pan:
   Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan and set aside.
2. Make the Crust:
   Crush the graham crackers into fine crumbs using a food processor or blender. Combine the crumbs, sugar, and melted butter until you get a sandy texture. Press this mixture firmly into the bottom of your pan and up the sides a bit. Pre-bake the crust for 10 minutes and set it aside.
3. Prepare the Filling:
   In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, vanilla extract, and lemon juice, and beat until combined. One by one, add the eggs, mixing just until each is incorporated. Avoid overmixing – nobody likes a cracked cheesecake!
4. The Secret to No Cracks – The Water Bath:
   Wrap the bottom of your springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour your cheesecake filling over the crust. Fill the roasting pan with hot water until it’s about 1 inch deep. This steam bath is key for that silky-smooth texture.
5. Bake & Cool:
   Bake the cheesecake for 55-70 minutes. You’ll know it’s ready when the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Then, remove it from the water bath and let it finish cooling at room temperature before refrigerating it for at least 4 hours (overnight is even better).
6. Serve & Devour:
   Run a knife around the edge of the pan to release the sides before slicing. Serve with your favorite toppings or enjoy it plain – this cheesecake is a showstopper on its own.

Photo bytexas sasie lady

Side Dish Ideas

Pair your cheesecake with:

• Fresh berries and a drizzle of raspberry sauce.
• Salted caramel or chocolate ganache for an extra touch of decadence.
• A light, citrusy fruit salad to balance out the richness.

Nutritional Facts (Per Slice)

• Calories: 450
• Fat: 35g
• Carbohydrates: 30g
• Protein: 7g
• Sugars: 25g

Conclusion

There you have it – a classic cheesecake recipe that’s rich, velvety, and surprisingly simple to make. Whether you’re baking for a special occasion or just indulging in some well-deserved self-care, this cheesecake is the perfect treat. And with so many topping possibilities, you can keep it traditional or get as creative as you like. Enjoy every creamy bite – you’ve earned it!