Homemade Classic Cheesecake Recipe

This homemade classic cheesecake recipe is a delight to all dessert lovers. It's a sublime combination of crunchy graham cracker crust with a rich, velvety, cream cheese filling, topped with a light sour cream layer. The raspberry sauce drizzle adds a fruity counterpoint to this heavenly treat.

Photos of Homemade Classic Cheesecake Recipe

Most ingredients for this cheesecake recipe are common pantry items except for perhaps the graham cracker crumbs, and cream cheese. Graham crackers are sweet, whole wheat crackers that make a perfect base for cheesecakes. Most supermarkets carry them, but if you can't find them, digestive biscuits are a great substitute. Cream cheese is a soft, mild-tasting cheese and is the main ingredient for the filling. Ensure to opt for full-fat cream cheese for a truly indulgent cheesecake.

Homemade Classic Cheesecake Recipe Ingredients

Graham cracker crumbs: These are finely crushed sweet, whole wheat crackers used to make the cheesecake base.

Sugar: Used to sweeten the crust, filling, and topping.

Salt: Enhances the flavors.

Butter: Helps to bind the graham cracker crust.

Cream cheese: This soft, mild-tasting cheese is the main ingredient for the cheesecake filling.

Vanilla extract: Adds a classic warm, sweet flavor.

Eggs: Acts as a binding agent for the filling.

Sour cream: Gives the filling its tang and creaminess.

Heavy whipping cream: Adds richness to the filling.

Raspberries: Used to make the fruity sauce to drizzle on top.

One reader, Humberto Lindgren says:

This homemade classic cheesecake recipe is a game-changer! The crust is perfectly crunchy, and the creamy filling is just divine. The sour cream topping and raspberry sauce take it to the next level. It's a showstopper dessert that always impresses. I highly recommend giving it a try!

Humberto Lindgren

Techniques Required for Making Classic Cheesecake

How to prepare the crust: Combine graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom of a springform pan and bake at 350°F for 10 minutes.

How to prepare the water bath: Wrap the springform pan in heavy-duty foil to prevent water from leaking in. Place the wrapped pan in a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.

How to make the sour cream topping: Mix sour cream, powdered sugar, and vanilla until smooth. Chill until ready to serve the cheesecake.

How to make the raspberry sauce: Combine raspberries, sugar, and water in a saucepan. Mash the raspberries and heat the mixture on medium heat for about 5 minutes until the sauce thickens. Let it cool before serving.

How To Make Homemade Classic Cheesecake

Crushed graham crackers for the crust, a cheesy and creamy filling, and a dribble of raspberry sauce equals this classic cheesecake goodness.

Preparation: 20 minutes

Cooking: 2 hours 40 minutes

Chill and Cool Time: 5 hours

Total: 8 hours

Serves:

Ingredients

For Crust:

1¾cupsgraham cracker crumbs,(from about 15 Graham crackers)
2tbspsugar
pinchsalt
4tbspunsalted butter

For Filling:

2lbscream cheese,room temperature
1⅓cupgranulated sugar
pinchsalt
2tspvanilla extract
4large eggs
⅔cupsour cream
⅔cupheavy whipping cream

For Sour Cream Topping:

2cupssour cream
⅓cuppowdered sugar
1tspvanilla extract

For Raspberry Sauce:

12ozfresh raspberries
½cupgranulated sugar
½cupwater

Instructions

Crust:

Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground.
Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350 degrees F, with the rack in the lower third of the oven.
Gently press down on the crumbs using fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
Place the pan on a baking sheet.
Bake at 350 degrees F for 10 minutes. Remove from the oven and let cool.
Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.

Filling:

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.
Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium low speed for one minute after each addition. Add the sour cream, beat until incorporated.
Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325 degrees F.
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1¼ inches.
Bake at 325 degrees F for 1½ hours.
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another 1 hour.
Cover the top of the cheesecake with foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Sour Cream Topping:

Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until ready to serve the cake.

Raspberry Sauce:

Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries.
Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

To Serve:

Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on the cake serving dish.
Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce. Enjoy!

Nutrition

Calories: 492.23kcal
Fat: 36.36g
Saturated Fat: 20.17g
Trans Fat: 0.18g
Monounsaturated Fat: 9.48g
Polyunsaturated Fat: 2.45g
Carbohydrates: 36.87g
Fiber: 1.51g
Sugar: 31.63g
Protein: 6.59g
Cholesterol: 150.02mg
Sodium: 425.85mg
Calcium: 124.83mg
Potassium: 198.38mg
Iron: 0.89mg
Vitamin A: 360.45µg
Vitamin C: 5.98mg

Crucial Technique for Perfect Homemade Cheesecake

When preparing your cheesecake, it's crucial to avoid overbeating the cream cheese mixture. Overbeating incorporates too much air into the mix, which can cause the cheesecake to puff up during baking and then collapse, creating cracks. To ensure a smooth and crack-free cheesecake, beat the cream cheese just until it's smooth and creamy, then gently fold in the remaining ingredients.

Time-Saving Tips for Homemade Cheesecake

Prep ahead: Prepare the graham cracker crust and the cream cheese filling the day before. This will save you time on the day you plan to serve the cheesecake.

Use a food processor: Utilize a food processor to quickly and evenly process the graham crackers for the crust, saving time and effort compared to crushing them by hand.

Room temperature ingredients: Ensure all dairy ingredients, such as cream cheese, sour cream, and eggs, are at room temperature before starting. This will help them blend more easily and reduce mixing time.

Bake in advance: Consider baking the cheesecake a day ahead to allow ample time for chilling and setting in the refrigerator, freeing up your schedule on the day of serving.

Chill the crust: Place the prepared crust in the freezer for a few minutes to quickly set it before adding the filling, saving time on the overall baking process.

Organize ingredients: Before starting, gather and organize all the ingredients and equipment needed for the recipe to streamline the cooking process and minimize time spent searching for items.

Substitute Ingredients For Homemade Classic Cheesecake Recipe

graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor to graham crackers, making them a suitable substitute for making the crust of the cheesecake.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to cream cheese, providing a tangy flavor and creamy texture to the cheesecake filling.
sour cream - Substitute with plain yogurt: Plain yogurt can be used as a substitute for sour cream to add a tangy flavor and creamy consistency to the cheesecake batter.
heavy whipping cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy whipping cream, providing a rich and creamy texture to the cheesecake filling.
fresh raspberries - Substitute with strawberries: Strawberries can be used as a substitute for raspberries to add a sweet and tart flavor as well as a vibrant color to the cheesecake topping.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to granulated sugar, providing a slightly caramel-like flavor to the cheesecake without a significant change in sweetness.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter for making the crust of the cheesecake, providing a subtle coconut flavor and a similar binding effect.

Best Way to Present Classic Cheesecake

Elevate the plating: When presenting the classic cheesecake, focus on creating a visually stunning plate. Use edible flowers and mint leaves to add a pop of color and elegance to the dish.
Incorporate artistic drizzling: Enhance the presentation by skillfully drizzling the raspberry sauce in an artistic manner on the plate, creating a beautiful and appetizing design.
Utilize elegant serving ware: Opt for fine china or glass dessert plates to elevate the dining experience and showcase the classic cheesecake as a sophisticated dessert option.
Garnish with fresh raspberries: Place a few fresh raspberries strategically around the cheesecake to add a burst of color and freshness to the presentation.
Dust with powdered sugar: Lightly dust the plate with a sprinkle of powdered sugar for an added touch of elegance and to create a visually appealing contrast.
Create a symmetrical design: Arrange the cheesecake slice in a way that creates a visually pleasing and symmetrical presentation, showcasing attention to detail and precision.
Add a touch of gold leaf: For a luxurious and extravagant presentation, consider delicately placing a small piece of gold leaf on the cheesecake slice to add a touch of opulence.

Essential Tools for Making Homemade Cheesecake

Food processor: A food processor is a versatile kitchen appliance that can be used for tasks such as grinding graham crackers for the crust, making purees, and mixing ingredients for various recipes.
Mixing bowl: A mixing bowl is essential for combining ingredients, such as graham cracker crumbs, sugar, and butter for the crust, and for mixing the cream cheese filling.
Springform pan: A springform pan is a type of cake pan with removable sides, making it ideal for cheesecakes as it allows for easy removal without damaging the delicate texture of the cake.
Electric mixer: An electric mixer, preferably with a paddle attachment, is used to beat the cream cheese and sugar until smooth and creamy, ensuring a lump-free cheesecake filling.
Aluminum foil: Aluminum foil is used to triple-wrap the springform pan to prevent water from leaking into the cheesecake while it bakes in a water bath.
Roasting pan: A roasting pan is used to create a water bath for the cheesecake while it bakes, ensuring even and gentle heat distribution.
Spatula: A rubber spatula is essential for smoothing the top of the cheesecake filling in the pan, ensuring an even surface before baking.
Saucepan: A saucepan is used to prepare the raspberry sauce by heating and thickening the raspberries with sugar and water.
Potato masher: A potato masher is used to mash the raspberries in the saucepan, helping to break them down and release their juices for the raspberry sauce.
Cake serving dish: A cake serving dish is used to present and serve the chilled cheesecake, providing a beautiful presentation for the dessert.

Storing and Freezing Homemade Classic Cheesecake

To store the cheesecake, let it cool completely to room temperature after baking and chilling in the refrigerator
Once cooled, wrap the entire cheesecake (still in the springform pan) tightly with plastic wrap, making sure no air can get in
Place the wrapped cheesecake in the refrigerator for up to 5 days
If you want to freeze the cheesecake, remove it from the springform pan and wrap it tightly with plastic wrap, then aluminum foil
Label the wrapped cheesecake with the date and place it in the freezer for up to 2 months
To thaw the frozen cheesecake, remove it from the freezer and let it defrost in the refrigerator overnight
Once thawed, remove the wrapping and let the cheesecake come to room temperature before serving
Note: It's best to freeze the cheesecake without any toppings (like sour cream or raspberry sauce), and add them fresh when serving

Interesting Fact About Cheesecake

Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The cake was made from a mixture of wheat flour, honey, and cheese, which are the basic ingredients of a cheesecake.

Is Making Cheesecake at Home Cost-Effective?

This classic cheesecake recipe is moderately cost-effective for a household. The ingredients, such as cream cheese, eggs, and sour cream, are relatively affordable and commonly found in most kitchens. However, the use of fresh raspberries and heavy whipping cream may slightly increase the overall cost. Considering the yield and the satisfaction it brings, the approximate cost for a household of 4 people is around $25. Overall Verdict: 8/10

Is Cheesecake Healthy or Unhealthy?

The classic cheesecake recipe, while undeniably delicious, is not particularly healthy due to its high content of saturated fats and added sugars. The main ingredients contributing to its unhealthy nature are:

Cream cheese: high in saturated fats
Sour cream: also high in saturated fats
Heavy whipping cream: contributes additional saturated fats
Sugar: added in significant amounts to the crust, filling, and toppings

Consuming excessive amounts of saturated fats can lead to increased risk of heart disease and other health issues. The added sugars also contribute to the overall calorie count without providing significant nutritional value.

To make this recipe healthier, several modifications can be made:

Replace some of the cream cheese with Greek yogurt, which is lower in fat and higher in protein
Use low-fat sour cream instead of regular sour cream
Substitute heavy whipping cream with milk or a plant-based alternative, such as almond milk
Reduce the amount of sugar in the crust, filling, and toppings, or use natural sweeteners like stevia or monk fruit extract
Incorporate more fruit into the topping, such as a mixed berry compote, to increase the nutritional value and fiber content
Serve smaller portions to control calorie intake

By making these adjustments, you can create a more balanced and nutritious version of the classic cheesecake while still enjoying its indulgent flavor and texture.

Editor's Opinion on This Classic Cheesecake Recipe

The recipe for homemade classic cheesecake is a delightful and indulgent treat. The detailed instructions ensure a smooth and creamy texture, while the addition of sour cream topping and raspberry sauce adds a burst of tangy sweetness. The triple-wrapped pan and water bath technique promise a perfectly baked cheesecake without any cracks. The balance of flavors and textures in this recipe makes it a classic and elegant dessert that is sure to impress.

Enhance Your Homemade Classic Cheesecake Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with garlic and chives

Grilled Vegetables: Colorful and flavorful grilled vegetable skewers

Fruit Salad: Refreshing fruit salad with a honey-lime dressing

Tomato Soup: Homemade tomato soup with a hint of basil

Chocolate Cake: Decadent chocolate cake with a rich ganache topping

Alternative Recipes Similar to Classic Cheesecake

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes and fresh basil creates a rich and aromatic soup that will warm you up from the inside out.

Grilled Lemon Herb Chicken: This grilled lemon herb chicken is a light and refreshing dish that is perfect for a summer barbecue. The zesty lemon and fragrant herbs infuse the chicken with bright flavors, making it a crowd-pleaser at any outdoor gathering.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a tropical and healthy dessert option that is both satisfying and refreshing. The sweet mango and creamy coconut milk create a luscious pudding that is perfect for a guilt-free indulgence.

Appetizers and Main Courses to Serve with Classic Cheesecake

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a delicious blend of cheeses, herbs, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in a creamy and flavorful spinach and artichoke dip, served with warm tortilla chips for dipping. A crowd-pleasing appetizer that will leave everyone coming back for more.

Main Courses:

Chicken Alfredo: Indulge in a creamy and rich pasta dish featuring tender chicken and al dente fettuccine, all coated in a luscious Alfredo sauce. The perfect comfort food for any occasion.

Beef Stroganoff: Savor the flavors of tender beef strips and savory mushrooms in a velvety sour cream sauce, served over a bed of buttery egg noodles. A classic and comforting dish that never fails to satisfy.

Why trust this Homemade Classic Cheesecake Recipe:

This homemade classic cheesecake recipe has been meticulously crafted by a culinary genius with years of experience in the kitchen. The use of fresh raspberries and sour cream ensures a burst of fruity flavor and a creamy, luscious texture. The careful instructions for creating the perfect graham cracker crust and the precise measurements for the creamy filling guarantee a decadent and indulgent dessert experience. Trust in the expertise behind this recipe, and you'll be rewarded with a dessert that will impress and delight your taste buds.

Want to share your experience making this classic cheesecake recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum and let's talk about this timeless Homemade Classic Cheesecake Recipe!

FAQ:

How long does it take to make the cheesecake?

Making the cheesecake takes about 30 minutes for preparation and assembly, followed by 1 1/2 hours of baking time, and a minimum of 4 hours for chilling in the refrigerator.

Can I make the cheesecake ahead of time?

Yes, you can make the cheesecake ahead of time. It's actually recommended to chill the cheesecake in the refrigerator for a minimum of 4 hours, or overnight, before serving. This allows the flavors to meld and the texture to set properly.

Can I use frozen raspberries for the raspberry sauce?

Yes, you can use frozen raspberries for the raspberry sauce if fresh raspberries are not available. Simply thaw the frozen raspberries before using them in the sauce.

Can I substitute the sour cream topping with whipped cream?

While the sour cream topping adds a tangy and creamy element to the cheesecake, you can certainly substitute it with whipped cream if you prefer. Just keep in mind that the flavor and texture will be different.

How should I store the leftover cheesecake?

Store the leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It should be consumed within 3-4 days for the best quality.