Great Traditional Cheesecake Recipe: A Classic Worth Savoring
Few desserts can compete with the timeless elegance of a traditional cheesecake. Smooth, creamy, and just the right amount of sweet, this Great Traditional Cheesecake Recipe is everything you want in a classic dessert—no frills, no fuss, just pure, rich indulgence.
Whether you’re serving it at a dinner party, bringing it to a holiday gathering, or enjoying a quiet slice at home with coffee, this cheesecake never fails to impress. It’s a recipe that has stood the test of time—and once you taste it, you’ll understand why.
Why This Cheesecake Stands Out
🧀 Silky-smooth texture with just the right amount of tang
🥄 Classic graham cracker crust with a buttery crunch
❤️ Simple, time-tested ingredients—nothing artificial or overly complicated
🎂 Perfect for any occasion—from birthdays to everyday cravings
This is the kind of dessert that feels both nostalgic and luxurious—like something your grandmother used to make, only better.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
For the Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Instructions
Preheat & Prepare Pan
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks (especially if using a water bath).
Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then let cool.
Make the Filling
Beat the softened cream cheese until smooth. Add sugar and vanilla; mix until fully incorporated. Add eggs one at a time, mixing slowly to avoid air bubbles. Stir in sour cream and heavy cream until the batter is silky.
Bake the Cheesecake
Pour filling over the crust. Bake for 55–70 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill & Serve
Transfer to the fridge and chill at least 4 hours (preferably overnight). Serve plain or top with fresh fruit, chocolate sauce, or a berry compote.
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