Title: Classic No-Fail Cheesecake
Introduction:
Welcome to a delectable journey through the art of making the perfect Classic No-Fail Cheesecake. This recipe, brought to you from the delightful kitchen of Preppy Kitchen, encompasses the sheer joy of creating a rich, creamy, and smooth cheesecake paired with a buttery, crunchy graham cracker crust. No water bath needed, this recipe guarantees a perfect cheesecake every single time. Let's dive into the steps that will guide you to making your new family favorite dessert!
Ingredients:
🍪 1 1/2 cups (180g) Graham cracker crumbs
🍫 Alternative: Equal amount of Biscoff or Speculoos cookies, crumbled
🥄 2 tablespoons Granulated sugar
🧈 1/4 cup (65g) Unsalted butter, melted
🥚 3 (8oz each) blocks Cream cheese, room temperature
🎂 1 cup (200g) Granulated sugar (for filling)
🥄 2 teaspoons Pure vanilla extract
🥛 1 cup (240g) Sour cream, room temperature
🥚 3 large Eggs, room temperature
🧂 Pinch of Salt
🍓 Fresh berries (for serving, optional)
🍨 Whipped cream (for serving, optional)
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes plus chilling time
Equipment: 9-inch springform pan, stand mixer or hand mixer, mixing bowls
Servings: 10-12
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together graham cracker crumbs and 2 tablespoons of granulated sugar.
- Pour in the melted butter and mix until you achieve a wet, sandy texture.
- Press this mixture into the bottom of a 9-inch springform pan, creating an even layer and pushing some of it about an inch up the sides.
- Bake the crust in the preheated oven for 15 minutes, or until set. You will be able to smell when it's ready. Remove from oven and let cool.
- To create the filling, add the room temperature cream cheese to the bowl of your stand mixer (fitted with a paddle attachment) or a large mixing bowl (if using a hand mixer).
- Blend the cream cheese on medium-low speed until creamy, ensuring not to incorporate too much air to avoid cracks.
- Gradually add 1 cup of granulated sugar and continue mixing until well incorporated.
- Stir in the vanilla extract, followed by the sour cream and a pinch of salt, mixing until just combined.
- One at a time, add in the eggs, mixing well after each addition but not overmixing.
- Once your filling is smooth with no lumps, pour it into the cooled crust.
- Lower the oven temperature to 325°F (165°C) and bake the cheesecake for approximately 1 hour, or until the edges are set and the center is still slightly wobbly.
- Turn the oven off, prop open the oven door, and let the cheesecake cool slowly in the oven for about 1 hour to prevent cracking.
- After the cheesecake has cooled, cover it and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, top with whipped cream and fresh berries if desired.
Cooking Tips:
