Full of rich, creamy sweetness, this classic Cheesecake Recipe proves that sometimes less is definitely more.
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When I was first introduced to cheesecake, it was at the Cheesecake Factory, for a family member’s birthday. As a kid, I was perplexed by the fluffy, cloud-like topping piled high on a golden graham cracker crust. Because before that, I had only tried regular cake. Cake with cream cheese in it? I thought, wrinkling my nose. That sounds gross. Oh, how wrong I was. I took one bite, and I was hooked!
Cheesecake, especially when made from scratch, is a satisfying sweet treat that makes any occasion extra special. Just ask my grandma—she actually prefers it to regular cake. It reminds her of a pie, made with a sweet filling and a crumbly crust. Well, I have to agree with her! This dynamic dish bridges the gap between cake fans and pie lovers.
I keep things simple for this cheesecake recipe. Why? First off, because simple is often best. All you need is a little vanilla extract to make this dessert shine. Additionally, once you have mastered the basics, you can experiment with various toppings and flavors.
Who invented cheesecake?
It’s worth noting that, in the timeline of human history, there are two distinct types of cheesecake: the ancient Greek cheesecake and the modern New York-style cheesecake. The ones made by the Greeks used fresh cheese, wheat, and honey. That sounds good to me, but like most things, different regions added their own flair to the dessert. For example, Italians used ricotta, while Germans preferred quark (a type of fresh, unaged set cheese).
Over time, this evolved into the modern dessert we know and love, which specifically includes cream cheese. In the late 1800s, cream cheese gained popularity in the United States, marking the origin of this iconic, creamy dessert.
How do I store leftovers?
Keep leftover cheesecake covered and refrigerated for up to 5 days. It’s best enjoyed fresh, although some folks say that the flavors mingle nicely after 24 hours of refrigeration. Enjoy your leftovers cold or at room temperature. I like to pre-slice mine before it goes into the fridge so it’s easier to serve.
Serving suggestions
This rich and velvety cheesecake is so delicious and filling, it might just be good enough on its own! That being said, there are a few different toppings you can experiment with, such as fruity and sweet Strawberry Whipped Cream or Blueberry Compote. For something even richer, top your cheesecake with Chocolate Whipped Cream, or even Chocolate-Covered Raspberries. And while coffee is the standard beverage for dessert, flex your mixing skills and make an Espresso Martini.
Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 3 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted (for crust)
- 32 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream at room temperature
- 1 1/4 teaspoons vanilla extract
- 4 large eggs at room temperature, lightly beaten
- Whipped cream for serving (optional)
Instructions
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Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom (and a little up the sides) of a 9-inch springform pan. Bake for 9-12 minutes, then remove from the oven and let cool.
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In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in sour cream and vanilla extract until well combined. Gradually add the eggs one at a time, beating after each addition until just incorporated.
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Pour the filling over the cooled crust in the pan. Bake at 325°F for 45-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to sit inside with the door slightly open for 1 hour.
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Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 6 hours, preferably overnight, before serving. If desired, serve with whipped cream or other desired toppings.
Nutrition
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