Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This creamy cheesecake recipe, baked in a classic pie crust, is the perfect balance of rich and tangy, with a satisfyingly crunchy base. It’s a delicious dish perfect for any occasion, from a casual weeknight treat to a sophisticated dinner party dessert. Forget complicated recipes and expensive ingredients – this homemade cheesecake is easier than you think and uses readily available items. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). This ensures your crust bakes perfectly.
- In a medium bowl, combine graham cracker crumbs and sugar.
- Gradually add melted butter, mixing until evenly moistened. The mixture should be crumbly but hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup to create an even layer.
- Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely. This prevents the filling from cracking.
Now for the creamy filling:
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Make sure your cream cheese is softened for a smoother texture.
- Beat in flour and vanilla extract until just combined.
- Add eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in sour cream until just combined.
- Pour the cheesecake filling into the cooled pie crust.
- Place the pie plate in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie plate. This creates a water bath, which helps prevent cracking and ensures even baking.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for the Best Cheesecake:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water bath: The water bath is crucial for preventing cracks and ensuring even baking.
- Cooling slowly: Cooling the cheesecake slowly helps prevent it from cracking.
Variations:
- Chocolate Cheesecake: Add ½ cup unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries after chilling.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 30g
- Sugar: 25g
- Protein: 5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this easy and delicious homemade cheesecake recipe! It's a delightful dessert that's sure to impress your friends and family. Perfect for those searching for quick dinner ideas or simply a healthy and satisfying treat. Try it out and let me know what you think!