This classic cheesecake recipe with a graham cracker crust is sure to be a favorite for anyone that you make it for. The creamy cheesecake, delicate sour cream topping, fresh graham cracker crust and topping of fresh sugared berries makes for an decadent dessert. It’s actually a very easy recipe that does not require a water bath to bake.
Here is what you will need:
- 8X8 glass baking dish (double recipe for a 13X9 pan)
- 24 oz. Philadelphia Cream Cheese
- 3/4 cup granulated sugar plus 1/4 cup for sour cream topping
- 1/4 cup powdered milk
- 2 eggs
- vanilla extract (or can use real vanilla beans for richer flavor)
- 1 package graham crackers (or about 2 cups graham cracker crumbs)
- 3 Tablespoons butter, melted
- 1 cup sour cream
- 2 cups of clean, sliced berries for topping (strawberry, blueberry, cherry)
To start, add the Philadelphia cream cheese, eggs, and 3/4 cup sugar to a stand mixer. I have used my Kitchen Stand Mixer for years with the whisk attachment and this will produce a super creamy filling. Put the mixer on medium speed for a few minutes, may have to give it a stir and get the cream cheese out of the whisk then re-start since the ingredients are a bit dense. Once combined, add the powdered milk and vanilla. This will need to mix about 8-10 minutes or until completely smooth with no lumps.
While the cheesecake base is combining the stand mixer, you can pre-heat your over to 350 degrees and make the graham cracker crust. I like to make my own crust rather than buying a pre-made option from the store, it gives the dessert a rustic touch and more of a crispy crunch. I just put a package of graham crackers into a ziplock bag and crush with a rolling pin. Pour the crust into the baking dish and add the melted butter. Give the crust a good mix, coating all of the crumbs with butter and then can press down with a small spatula.. I like to bake the crust about 5 minutes prior to adding the cheesecake base so it can set.
Now you can add the cheesecake to the baking dish, spreading out the creamy goodness evenly. Bake for 30 minutes, you will see the top puff up a bit with very light browning on the sides. You do not want to over-bake this as it will cause the cheesecake to crack and have big splits in it. Remove the cheesecake from the oven and prepare the “secret ingredient” that sets this cheesecake apart from other recipes. Combine 1 cup of sour cream and 1/4 cup sugar, spread evenly over the cheesecake, and bake for additional 8 minutes. The sour cream adds an unexpected bite to the dessert and give it an even creamier texture.
Once you remove the cheesecake from the oven, it needs to cool for a while and then is best if it sets in the refrigerator over-night. To prepare the fresh fruit topping, I like to take fresh strawberries, slice into small pieces, and then sprinkle about a spoonful of sugar over them, cover and keep in the fridge over-night as well. The sugared berries will create a nice juice to spoon over the dessert when served. This work well with fresh blueberries or cherries as well. Try this cheesecake and it will sure to be one of you birthday or holiday favorites and one to keep in your recipe box. Happy Baking!
