cheesecake with whipped cream recipe

Written ByJenny Smyth Posted on
cheesecake with whipped cream recipe
Jump to Recipe Jump to Video Print Recipe

The Best cheesecake with whipped cream recipe

I’ve been making this cheesecake with whipped cream recipe for years, and it’s still one of my family’s favorites. The first time I made it, I was a bit skeptical about the graham cracker crust, but it’s become a staple in our household. My kids love helping me mix the batter and adding the whipped cream on top.

It’s a great dessert for any occasion, whether it’s a family dinner or a special event. And the best part is that it’s relatively easy to make and can be adapted to suit different tastes. I’ve even made it for my husband’s birthday and had everyone ask for seconds.

The history of cheesecake dates back to ancient Greece, where it was made with honey and cheese. Over time, it evolved and spread throughout Europe, becoming a popular dessert in many countries. In the United States, cheesecake became a staple in many restaurants and bakeries, often topped with whipped cream or other sweet toppings.

The key to making a great cheesecake is to use high-quality ingredients and to not overmix the batter. I like to use fresh eggs and real cream cheese for the best flavor. And when it comes to the graham cracker crust, I prefer using a mixture of crushed crackers and melted butter for a crunchy texture.

One of the things I love about this recipe is that it can be easily customized to suit different tastes. If you’re not a fan of chocolate, you can leave out the cocoa powder or substitute it with another flavor like vanilla or lemon. And if you’re looking for a healthier option, you can use low-fat cream cheese and reduce the amount of sugar in the recipe.

Making this cheesecake with whipped cream recipe is a fun activity for families or groups of friends. Everyone can help with mixing the batter and adding the whipped cream on top. It’s also a great way to spend quality time together while enjoying delicious food.

Classic Cheesecake with Whipped Cream

Classic Cheesecake with Whipped Cream

4.9 from 1748 votes

This creamy and rich cheesecake features a buttery graham cracker crust and a smooth, tangy filling. It is topped with a light and airy homemade whipped cream for a perfect balance of flavors.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins plus chilling
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

32 oz (4 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
2 tablespoons all-purpose flour

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to create an even layer.
4Bake the crust for 10 minutes, then remove and set aside to cool slightly.
5In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Gradually add 1 cup sugar and 1 teaspoon vanilla, beating until well combined.
7Add the eggs one at a time, beating on low speed after each addition just until incorporated, then mix in the sour cream and flour until the batter is smooth and free of lumps.
8Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
9Place the springform pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
10Bake at 325°F for 50 to 55 minutes, or until the edges are set and the center jiggles slightly when shaken.
11Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
12Remove the cheesecake from the water bath and run a knife around the edges to loosen it.
13Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
14Just before serving, prepare the whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla with an electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
15Spread or pipe the whipped cream over the chilled cheesecake, slice, and serve cold.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoans
Rubber spatula
Wire rack
Large roasting pan (for water bath)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 145mg🧂Sodium: 320mg🌾Total Carbs: 35g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 8g

📝Notes

For best results, ensure all ingredients for the filling are at room temperature to avoid lumps. The water bath helps prevent cracks; wrapping the pan in foil before adding water adds extra protection. Chilling overnight yields the creamiest texture.

Watch Video Of How Classic Cheesecake with Whipped Cream Works

This cheesecake with whipped cream recipe is always a good idea for any occasion, whether it’s a family gathering or a special event.

The best part is that it’s easy to make and can be adapted to suit different tastes.

If you’re looking for storage ideas, consider freezing individual slices or storing them in an airtight container in the refrigerator.

❓ Frequently Asked Questions About Cheesecake with Whipped Cream

Q: What is the origin of cheesecake?

The history of cheesecake dates back to ancient Greece, where it was made with honey and cheese.

Q: How do I prevent my cheesecake from cracking?

To prevent your cheesecake from cracking, make sure to not overmix the batter and bake it at a moderate temperature.

Q: Can I use low-fat cream cheese instead of regular?

Yes, you can use low-fat cream cheese instead of regular cream cheese.

Q: How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze cheesecake?

Yes, you can freeze cheesecake for up to 2 months.

Similar Posts