Classic Cheesecake is a rich and decadent dessert made with cream cheese, eggs, sugar and vanilla. The crust is usually made of Graham crackers, sugar and melted butter, which gives a nice crunch to the cheesecake. The filling is creamy, smooth, and has a slightly tangy flavour from the cream cheese.
The cake is baked until the centre is almost set, giving it a firm texture while still remaining soft and creamy. Once the cheesecake is cooled and refrigerated, it becomes even firmer and denser, making it easier to slice and serve. Classic Cheesecake is a beloved dessert that has been enjoyed for generations and can be customised with various toppings, such as fresh berries, chocolate sauce or caramel sauce.
Ingredients:
1 1/2 cups Graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1/3 cup heavy cream
Instructions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the Graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and set aside.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add 1 1/4 cups sugar and beat until well combined.
- Add the vanilla extract and beat until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the heavy cream and mix until well combined.
- Pour the mixture into the prepared crust.
- Bake for 55-65 minutes, or until the centre is almost set.
- Remove from the oven and allow the cheesecake to cool completely.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Once chilled, remove from the pan, slice and serve.
