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.
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.