Cheesecake has always held a special place in my heart, particularly because it brings back fond memories of my grandmother’s kitchen. Growing up, every family gathering would include her signature cheesecake, a recipe that she had perfected over decades. This American Cheesecake recipe takes me right back to those days, with its rich, creamy filling and perfectly buttery crust. It’s a dessert that feels as much like a celebration as it does a treat, and I’m excited to share it with you.
The process of making cheesecake, while a bit time-consuming, is well worth the effort. From the moment you start mixing the graham cracker crust to when you finally pop the cheesecake in the oven, there’s a certain rhythm to it that I find almost meditative. The water bath, a step not to be skipped, ensures the cheesecake bakes evenly and prevents those dreaded cracks from forming on the surface. It might seem like an extra hassle, but the result is a cheesecake with a smooth, velvety texture that’s just unbeatable.
I’ve found that this recipe is perfect as it is, but if you’re looking to put your own twist on it, there are plenty of variations to explore. For instance, adding a bit of lemon zest to the cream cheese mixture can give the cheesecake a subtle, refreshing tang. Or, if you prefer a more indulgent flavor, try swirling in some melted chocolate before baking. And while the classic topping of fresh berries and mint is always a hit, you could also consider a drizzle of caramel or a dusting of powdered sugar for an added touch of sweetness.
Whether you’re making this cheesecake for a special occasion or just because you’re craving something sweet, I hope it becomes a favorite in your home as well. There’s something undeniably satisfying about slicing into a cheesecake you’ve made from scratch and sharing it with the people you care about most.
Making American Cheesecake
Click here to get printable version
Ingredients
- 1/4 cup white sugar
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 12 graham crackers, crushed
- 1 tablespoon vanilla extract
- 4 large eggs
- Fresh mixed berries for garnish
- Hot water for water bath
- Mint leaves for topping
Directions
- Set your oven to preheat at 350°F. Lightly coat a 9-inch springform pan with nonstick spray.
- In a mixing bowl, combine the crushed graham crackers with the melted butter until fully incorporated.
- Firmly press the graham cracker mixture into the base of the prepared pan, using a dry measuring cup to smooth it out.
- Bake the crust for approximately 20 minutes or until it turns lightly golden. Once done, allow it to cool completely.
- In a separate large bowl, blend the cream cheese and sugar together using an electric mixer until the mixture is smooth.
- Add the eggs one by one, beating well after each addition. Mix in the vanilla extract.
- Securely wrap the base of the springform pan with aluminum foil. Place the pan into a large, high-sided baking dish, lining the bottom with a paper towel.
- Pour the cheesecake filling over the cooled crust. Carefully add hot water to the baking dish until it reaches halfway up the sides of the springform pan, avoiding water splashes on the cheesecake.
- Bake for around 1 hour, until the center of the cheesecake has a slight jiggle while the edges are set. Let it cool fully in the pan.
- Refrigerate the cheesecake for at least 12 hours, or preferably overnight.
- Once chilled, remove the springform ring and transfer the cheesecake to a serving plate. Adorn with fresh berries and mint leaves before slicing and serving.
Storing Suggestions:
To store the cheesecake, cover it loosely with plastic wrap or aluminum foil and refrigerate. It can be stored in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Thaw in the refrigerator before serving.
FAQs:
Can I use a different type of crust for this cheesecake?
Yes, you can use other types of crusts such as crushed digestive biscuits, Oreos, or even a nut-based crust. Just ensure you adjust the butter amount to achieve the right consistency.
What is the purpose of the water bath in this recipe?
The water bath helps to cook the cheesecake evenly and prevents cracks on the surface by maintaining a moist environment and stabilizing the temperature around the cake.
Do I need to bring the cream cheese to room temperature before mixing?
Yes, using softened, room-temperature cream cheese is crucial for achieving a smooth, lump-free cheesecake batter. Cold cream cheese will not blend as easily, leading to a grainy texture.
How do I know when my cheesecake is fully baked?
The cheesecake is done when the edges are set, and the center has a slight wobble. The internal temperature should be around 150°F if you want to use a thermometer for accuracy.
Can I freeze the cheesecake after baking?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight.
What should I do if my cheesecake cracks?
If your cheesecake cracks, you can easily cover it with toppings like fresh berries, whipped cream, or a fruit compote. Also, ensure the water bath and gradual cooling process are followed next time to minimize cracking.
American Cheesecake
Ingredients
- 12 crushed graham crackers
- 1/2 cup melted butter
- 24 oz softened cream cheese
- 1/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- Hot water for the water bath
- Fresh mixed berries for topping
- Mint leaves for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch springform pan with nonstick spray.
- In a bowl, mix the crushed graham crackers with the melted butter until fully blended.
- Press the graham cracker mixture evenly into the prepared pan, using a dry measuring cup to flatten it.
- Bake the crust for about 20 minutes, or until it starts to brown lightly. Let it cool completely once out of the oven.
- In another large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.
- Add the eggs one at a time, beating after each addition until combined. Then, mix in the vanilla extract.
- Wrap the base of the springform pan securely with aluminum foil. Place the pan in a large, high-sided baking dish, placing a paper towel at the bottom of the dish.
- Pour the cheesecake mixture over the cooled crust. Carefully pour hot water into the baking dish until it comes halfway up the sides of the springform pan, avoiding any water splashes on the cheesecake.
- Bake for about 1 hour, or until the center has a slight jiggle but the edges are set. Let it cool completely in the pan.
- Refrigerate the cheesecake for at least 12 hours or overnight.
- Remove the springform ring and carefully place the cheesecake on a serving plate. Decorate with fresh berries and mint before slicing and serving.
