Chantal’s Cheesecake Recipe is a love letter to comfort food with a twist. It blends the classic richness of New York cheesecake with hints of Southern warmth, creating a decadent yet accessible dessert. Inspired by my travels, where I’ve tasted countless regional variations of cheesecake, this recipe brings together the best of both worlds—global flair and local charm.
As a chef, I’ve learned that the secret to a perfect cheesecake lies in balance. The base is soft and buttery; the filling is creamy yet firm. A dash of vanilla and a touch of lemon bring complexity without overshadowing the indulgence.
With roots in Alabama and influences from beyond, this cheesecake can be a sophisticated addition to any meal or a comforting finale to a family gathering. I love how this recipe allows for creative spins—whether you prefer a fruit topping or a simple dusting of powdered sugar.
What Makes This Recipe Special?
- Personal Journey: I’ve perfected this cheesecake over years of experimenting, and it’s become a favorite in my home. The creamy texture and buttery crust never disappoint.
- Adaptability: I’ve modified it to suit different tastes, like adding a swirl of caramel or using a gluten-free crust. It’s easy to make it your own.
- Comforting: There’s something about the indulgent creaminess that brings people together—whether it’s a celebration or a quiet night at home, this dessert never fails.
- Unexpected Benefits: I’ve even found that making this recipe has become a family tradition. The process is as enjoyable as the result.
- Main Benefit: It’s the perfect treat that combines a rich, comforting flavor with a satisfying experience. And yes, it tastes absolutely divine!
Chantal’s Cheesecake Recipe
Equipment
- 9-inch springform pan
- Oven
- Mixing bowls (medium and large)
- Electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup sour cream
- 4 large eggs
- 1½ cups white sugar
- ¾ cup milk
- 1 tbsp vanilla extract
- 2 tbsp butter, melted
- 15 graham crackers, crushed
- ¼ cup vanilla extract
- 4 packages of cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter until fully combined, then press the mixture firmly into the bottom of the prepared pan to create an even crust.
- In a large bowl, beat cream cheese and sugar until smooth, then blend in milk.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in sour cream, flour, and vanilla until the batter is smooth and fully incorporated.
- Pour the filling over the crust and bake for 1 hour.
- After baking, turn the oven off and leave the cheesecake inside with the door closed for 5 to 6 hours to cool slowly and prevent cracking.
- Once cooled, transfer to the refrigerator and chill before serving.
Notes
- Use room-temperature cream cheese for a smoother batter and easier mixing.
- Avoid over-mixing the eggs to prevent incorporating too much air, which can cause cracks.
- Place a pan of hot water on the lower oven rack to create steam and keep the cheesecake moist.
| Nutrition | Value |
| Calories | 533kcal |
| Carbohydrates | 44g |
| Fibre | 1g |
| Fat | 36g |
| Protein | 10g |
| Cholesterol | 159g |
Variations To Help You Customise This Dish!
- Chocolate Lover’s Cheesecake – Mix ½ cup melted chocolate into the batter for a rich, chocolatey twist. You can also swirl in chocolate ganache before baking for a marbled effect.
- Fruit Swirl Cheesecake – Swirl in ½ cup of fruit puree (strawberry, raspberry, or blueberry) before baking for a burst of fruity flavor. Add fresh fruit on top for extra freshness.
- Lemon Cheesecake – Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the batter for a bright, tangy flavor. A lemon glaze on top makes it even more refreshing!
- Cookie Crust Cheesecake – Replace the graham cracker crust with crushed Oreos or Biscoff cookies for a different texture and flavor.
- Nutty Cheesecake – Stir in ½ cup of finely chopped toasted pecans or almonds into the crust or sprinkle them on top for added crunch.
