Cheesecake is a rich and creamy dessert with a smooth, velvety texture. It typically consists of a buttery graham cracker or cookie crust at the bottom and a thick, indulgent layer of sweetened cream cheese filling on top. The crust serves as a sturdy and flavorful base for the cheesecake. It is made by combining crushed graham crackers or cookies with melted butter and a touch of sugar. The mixture is pressed into the bottom of a baking pan and baked until golden and crisp. The filling is the star of the cheesecake, known for its luscious and dense consistency. Cream cheese is the main ingredient, which is typically blended with sugar, eggs, and vanilla extract. The cream cheese provides a tangy and slightly savory taste, while the sugar adds sweetness and helps to balance the flavors. The eggs act as a binder and contribute to the smoothness of the filling. Sour cream is often incorporated as well, adding a subtle tang and extra creaminess.
For the crust:
- 1 ½ cups (180 grams) of graham cracker crumbs
- ⅓ cup (75 grams) of melted butter
- ¼ cup (50 grams) of granulated sugar
For the filling:
- 4 packages (32 ounces/900 grams) of cream cheese, softened
- 1 ½ cups (300 grams) of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- Optional: Lemon zest or other flavorings for additional taste
For the topping:
- Any desired toppings such as fruit compote, chocolate sauce, or whipped cream
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix well until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of a greased 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to create an even and compact crust.
- In a separate large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Stir in the vanilla extract and any optional flavorings, such as lemon zest.
- Pour the filling over the crust in the springform pan, spreading it evenly.
- Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the center is set and the edges are slightly golden.
- Once baked, remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it from the pan.
- Allow the cheesecake to cool completely before refrigerating it for at least 4 hours, preferably overnight.
- Once chilled and firm, remove the cheesecake from the springform pan. Serve it plain or add desired toppings, such as fruit compote, chocolate sauce, or whipped cream.
