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chantals-classic-cheesecake-on-a-white-plate-topped-with-smooth-cream-cheese-and-a-sprinkle-of-cinnamon-sugar

Chantal’s Cheesecake Recipe

Chantal’s Cheesecake is a rich and creamy dessert with a buttery graham cracker crust and a smooth, velvety filling. Baked to perfection and slowly cooled to prevent cracks, this classic cheesecake is a foolproof indulgence that’s perfect for any occasion, from family gatherings to special celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 533 kcal

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.
    preheating-the-oven-and-lining-baking-sheets-with-parchment-paper-for-cheese-danish-preparation
  • 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.
    whipping-together-cream-cheese-sugar-and-vanilla-extract-to-create-a-smooth-danish-filling
  • In a large bowl, beat cream cheese and sugar until smooth, then blend in milk.
    slicing-the-rolled-puff-pastry-into-evenly-sized-squares-for-cheese-danish-preparation
  • Add the eggs one at a time, mixing gently after each addition.
    adding-a-dollop-of-creamy-cheese-filling-to-the-center-of-each-puff-pastry-square
  • Stir in sour cream, flour, and vanilla until the batter is smooth and fully incorporated.
    mixing-in-the-sour-cream-flour-and-vanilla-extract-for-a-perfect-blend-of-flavors
  • Pour the filling over the crust and bake for 1 hour.
    setting-the-filling-into-dish-pan-perfectly-for-all-over-baking
  • 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.
    cooling-the-fresh-baked-cheesecake-to-set-the-cream-and-be-served-for-desserts

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.