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A slice of delicious cheesecake on a white plate, ready to be enjoyed.

Best way to grow Cheesecake

This recipe provides instructions on how to metaphorically "grow" a delicious cheesecake from scratch, focusing on baking and chilling for the best results.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 0.25 cups sugar
Filling
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
Topping (Optional)
  • 1 cup fresh berries
  • 1 cup whipped cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

Crust
  1. Preheat oven to 350°F (175°C) and combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes, then let it cool.
Filling
  1. Beat softened cream cheese and sugar until smooth and creamy.
  2. Gradually beat in eggs one at a time, then mix in sour cream and vanilla extract.
  3. Pour the filling over the cooled crust.
Baking
  1. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
  2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, then remove and cool completely on a wire rack.
Chilling
  1. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
Serving
  1. Remove the cheesecake from the springform pan and garnish with fresh berries and whipped cream if desired, then serve chilled.

Notes

For best results, use full-fat cream cheese. Avoid overmixing the filling, which can introduce too much air and cause cracks. A water bath can help prevent cracking, but slow cooling in the oven is often sufficient for a smooth top.