Chantal’s Cheesecake is the sort of dessert that makes any occasion feel special. Imagine a rich, creamy cheesecake with a velvety texture that’s both indulgent and comforting. This recipe, which has been a cherished family favorite for years, is all about achieving that perfect balance between a buttery crust and a luscious filling.
I remember the first time I made this cheesecake; I was looking for a show-stopping dessert for a holiday gathering. When it emerged from the oven with a golden-brown crust and a smooth, airy center, it was clear this recipe was a winner. The secret lies in using high-quality cream cheese and a touch of vanilla extract, which together create a flavor that’s both classic and unforgettable.
The aroma alone is enough to make your mouth water—sweet and slightly tangy, with a hint of vanilla that fills the kitchen with warmth. Each bite offers a delightful contrast between the crunchy base and the creamy top, making it a memorable treat for any dessert table.
Pair it with a dollop of fruit salad with whipped cream to elevate the experience even further.
Why I Love This Recipe?
- Perfect for Any Celebration– The creamy texture and rich flavor are perfect for any celebration.
- Simple Yet Impressive– It’s surprisingly easy to make, with simple ingredients that yield impressive results.
- A Refreshing Twist– I’ve found that adding a bit of lemon zest can add a refreshing twist.
- Great Make-Ahead Option– It’s a great make-ahead option, as it tastes even better after chilling overnight.
- Versatile and Customizable– The recipe is versatile so feel free to experiment with different toppings or flavors.
Chantal’s Cheesecake
Equipment
- 9-inch springform pan
- Spatula
- Electric mixer
- Mixing bowl
Ingredients
- 4 eggs
- 1 tbsp vanilla extract
- ¾ cup milk
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- 15 g graham crackers, crushed
- 4 packages cream cheese
- 2 tbsp butter melted
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs with melted butter, stirring until the mixture is fully incorporated.
- Firmly press the mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Gradually add the milk, then incorporate the eggs one at a time, mixing just until each one is blended.
- Pour the cheesecake batter over the crust in the pan.
- Place it in the preheated oven and bake for 1 hour.
- Once the baking time is up, turn off the oven but leave the cheesecake inside to cool with the oven door closed for 5 to 6 hours—this helps prevent cracks from forming on the surface.
- Finally, chill the cheesecake in the refrigerator until it’s ready to be served.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for a smooth batter.
- Mix the batter just until each ingredient is combined to prevent incorporating too much air, which can cause cracks.
- For the best flavor and texture, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 533 kcal |
| Carbohydrates | 44 g |
| Protein | 10 g |
| Iron | 2 mg |
| Sugar | 32 g |
| Calcium | 114 mg |
Must-Try Recipes for Cheesecake Lovers
- Nutter Butter Cheesecake
- Chocolate Chip Brownie Cheesecake
- Greek Yogurt Cheesecake
- Mini Mango Cheesecake
Tip: You can add a bit of lemon zest to the filling for a refreshing twist, or top the cheesecake with fresh fruit, chocolate ganache, or a fruit compote for added flavor.
