For an extra smooth cheesecake, ensure your cream cheese is fully softened to room temperature. Avoid overmixing the batter once the eggs are added to prevent cracks. Cooling the cheesecake slowly helps prevent cracking. Serve chilled with your favorite fruit topping, such as fresh berries or a homemade compote.
Basic Cheesecake
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PREP TIME30 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS1.0K
Indulge in the timeless elegance of a classic cheesecake. This recipe delivers a rich, velvety texture with a delightful crust, perfect as a blank canvas for your favorite seasonal fruit or decadent sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol117 mg
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Fiber1 g
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Protein6 g
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Saturated Fat17 g
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Sodium209 mg
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Sugar17 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a medium bowl, combine graham cracker crumbs, melted butter, chopped walnuts, brown sugar, cinnamon, and nutmeg. Press firmly into the bottom of a 9-inch springform pan to create an even crust. (5 minutes)
03 Step
Recipe View Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely. (15 minutes)
04 Step
Recipe View In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. (5 minutes)
05 Step
Recipe View Gradually beat in the sour cream and heavy cream until well combined. Then, beat in the flour and vanilla extract. (3 minutes)
06 Step
Recipe View With the mixer on low speed, add the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix. (3 minutes)
07 Step
Recipe View Gently pour the batter over the cooled crust in the springform pan. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle. (70 minutes)
09 Step
Recipe View Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)
10 Step
Recipe View Remove the cheesecake from the oven and let it cool completely at room temperature. (60 minutes)
11 Step
Recipe View Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before removing it from the springform pan and serving. (360 minutes)
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RECIPE REVIEWS
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Please Rate
Nestor Moore
Jan 14, 2025I substituted Greek yogurt for the sour cream, and it was still fantastic and slightly tangier.
Tillman Heller
Jan 6, 2025The nutmeg adds a lovely warmth to the cheesecake. I will definitely make this again.
Harry Champlin
May 27, 2024Easy to follow recipe, even for a beginner like me! Thank you!
Adele Emmerich
Mar 9, 2024This cheesecake was amazing! The crust was perfect and the filling was so creamy.
Carlos Hessel
May 13, 2023My cheesecake cracked a little, but it still tasted delicious. I will try the oven-cooling tip next time.
Lawson Kirlingoyette
May 9, 2023I added a raspberry swirl to the top before baking, and it turned out beautifully!