Best Cheesecake Recipes
A delightful cheesecake recipe that's creamy, rich, and easy to make. Perfect for gatherings or a cozy night in.
Ingredients
For the crust
- 200 g graham cracker crumbs
- 100 g unsalted butter, melted or coconut oil for a dairy-free option
- 2 tablespoons sugar
For the filling
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract ensure it’s alcohol-free
- 200 ml sour cream
Optional Toppings
- Fresh berries (strawberries, raspberries, or blueberries)
- Drizzle of chocolate sauce or fruit puree
- Whipped cream (dairy or whipped coconut milk for a dairy-free option)
Instructions
Prepare the Crust
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
Make the Filling
- In a large mixing bowl, beat together the softened cream cheese and sugar until the mixture is smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl.
- Stir in the vanilla extract and sour cream until fully incorporated.
Bake the Cheesecake
- Pour the cream cheese mixture over your cooled crust.
- Bake for about 50-60 minutes, or until the center is set but still slightly jiggly. The cake will firm up as it cools.
Cool Down
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour to prevent cracks.
- Once cool, refrigerate for at least 4 hours or overnight for best results.
Serve
- When ready to serve, top with your choice of berries, sauces, or whipped cream. Slice and enjoy.
Notes
For a nutty crust, replace graham crackers with ground almonds or other nut crumbs. Let the cheesecake set overnight for the best flavor development. Avoid overbeating the eggs after adding them to prevent cracks.