Great Traditional Cheesecake Recipe

**Great Traditional Cheesecake Recipe: A Creamy, Classic Delight**

Cheesecake is one of those timeless desserts that never goes out of style. With its rich, creamy texture and delicate, buttery crust, it’s the perfect dessert for nearly any occasion, whether it’s a birthday celebration, holiday gathering, or just a treat to satisfy your sweet tooth. While there are many variations of cheesecake out there, sometimes the best way to enjoy it is with a classic, traditional recipe that highlights the perfect balance of tangy cream cheese, sweetness, and a golden, crisp crust.

This **Great Traditional Cheesecake Recipe** is just that—simple, yet sophisticated. It creates a dessert that’s smooth, indulgent, and guaranteed to impress. Whether you’re new to baking or an experienced home chef, this recipe is easy to follow and yields a show-stopping result every time.

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### **Ingredients You’ll Need:**

**For the Crust:**
– **1 1/2 cups graham cracker crumbs**
– **1/4 cup sugar**
– **1/2 cup unsalted butter**, melted
– **1/4 teaspoon cinnamon** (optional, but adds a warm flavor)

**For the Filling:**
– **4 (8 oz) packages cream cheese**, softened (make sure it’s full-fat for the best texture)
– **1 1/4 cups granulated sugar**
– **1 teaspoon vanilla extract**
– **4 large eggs**
– **2/3 cup sour cream** (adds a lovely tang)
– **2/3 cup heavy cream** (for extra richness)
– **1 tablespoon all-purpose flour** (optional, helps with texture and stability)

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### **How to Make the Great Traditional Cheesecake:**

#### **1. Prepare the Crust**
– **Preheat the oven** to **325°F (163°C)**.
– In a mixing bowl, combine the **graham cracker crumbs**, **sugar**, and **cinnamon** (if using). Add the melted butter and stir until everything is well combined and the crumbs are evenly moistened.
– Press the crumb mixture into the bottom of a **9-inch springform pan** to form an even layer. Use the back of a spoon to press the crumbs down firmly. This will create a solid base for your cheesecake.
– Place the pan in the oven and bake the crust for about **10 minutes** or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.

#### **2. Make the Filling**
– In a large mixing bowl, beat the **cream cheese** and **sugar** together using a hand mixer or stand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is fully combined.
– Add the **vanilla extract**, **sour cream**, and **heavy cream**. Mix until smooth. If you prefer a firmer texture, you can add **1 tablespoon of flour** at this point to help stabilize the filling.
– Beat in the **eggs**, one at a time, mixing well after each addition. Be careful not to overmix—this will help keep your cheesecake filling light and creamy.

#### **3. Assemble the Cheesecake**
– Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly with a spatula.

**4. Bake the Cheesecake**
– Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
– Bake the cheesecake at **325°F (163°C)** for about **45-55 minutes**. The cheesecake should be set at the edges but slightly wobbly in the center. It will continue to set as it cools.
– To prevent cracking, you can place a shallow pan of water on the lower oven rack during baking, which will create steam and maintain moisture in the oven.

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