Classic Cheesecake Recipe in a Graham Cracker Crust
This recipe delivers a creamy, dreamy cheesecake with a satisfyingly crunchy graham cracker crust. Perfect for parties, holidays, or a special weeknight treat! We'll focus on achieving that perfect texture and flavor, while also providing some SEO-friendly tips along the way.
Ingredients: For the Crust
- 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Ingredients: For the Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth batter!)
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup sour cream (full-fat recommended for richness)
- Optional: ½ cup fruit preserves (strawberry, blueberry, or apricot work well)
Instructions: Making the Crust
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. This prevents sticking and makes serving easier.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add Melted Butter: Pour in the melted butter and mix until evenly moistened. The mixture should hold together when pressed.
- Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake (Optional): For a crispier crust, bake the crust for 8-10 minutes before adding the filling. This step is optional, but recommended.
Instructions: Making the Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. An electric mixer is highly recommended for this step.
- Add Dry Ingredients: Gradually add the flour, vanilla extract, and salt, mixing until just combined. Avoid overmixing.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing well after each addition. Again, be careful not to overmix.
- Stir in Sour Cream: Gently stir in the sour cream until just combined.
- Optional: Add Fruit Preserves: If using, gently fold in the fruit preserves.
- Pour into Crust: Pour the cheesecake batter over the prepared crust.
- Bake: Bake in a preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Tips for Success:
- Room Temperature Ingredients: Using room temperature cream cheese and eggs is essential for a smooth, creamy texture.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath (Optional): For an extra creamy cheesecake, consider placing the springform pan in a larger pan filled with hot water (about halfway up the sides of the springform pan). This creates a more even baking environment.
- Serving: Carefully remove the cheesecake from the springform pan before serving. Garnish with fresh fruit, whipped cream, or chocolate shavings.
SEO Keywords Used:
This recipe is optimized for keywords like: "cheesecake recipe," "graham cracker crust," "easy cheesecake," "best cheesecake recipe," "homemade cheesecake," "classic cheesecake," "no-bake cheesecake (if applicable - adapt if you have a no-bake variation)," "cheesecake recipe with graham cracker crust." The use of these keywords throughout the text ensures better search engine visibility. Remember to also use relevant long-tail keywords in your meta description and image alt text.
Enjoy your delicious homemade cheesecake!
