There’s something truly special about a classic homemade cheesecake—that rich, creamy texture, the buttery graham cracker crust, and just the right balance of sweetness.
This Chantal’s Cheesecake recipe is one of those timeless desserts that never fails to impress. It’s smooth, and velvety, and has a subtle tang from sour cream that keeps each bite light and luscious.
What makes this cheesecake stand out? A perfectly balanced filling—not too sweet, not too dense—thanks to a blend of cream cheese, milk, and sour cream.
The addition of vanilla adds warmth, while a touch of flour gives it structure without making it heavy. Baked to perfection with a gentle golden top, this is the kind of dessert that steals the show at any gathering.
And if you really want to elevate it? Shortbread cookies make an excellent crunchy contrast on the side, and a dollop of whipped cream is the perfect finishing touch.
Why You Will Love This Recipe?
- Super creamy texture – every bite is smooth, rich, and melts in your mouth.
- The perfect balance – just the right amount of sweetness and tang.
- Easy to make – simple ingredients, straightforward steps, and no water bath required.
- Great for any occasion – whether it’s a holiday, birthday, or just because.
- Pairs beautifully with extras – try it with shortbread cookies or a swirl of fresh whipped cream!
Chantal’s Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Oven
Ingredients
- 15 graham crackers crushed
- 2 tablespoons butter melted
- 4 8 ounce packages cream cheese
- 1 ½ cups white sugar
- ¾ cup milk
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 350°F and grease a 9-inch springform pan.
- Make the Crust: Mix crushed graham crackers and melted butter. Press into the pan.
- Prepare the Filling: Beat cream cheese and sugar until smooth. Mix in milk, then add eggs one at a time.
- Final Mix: Blend in sour cream, flour, and vanilla until smooth.
- Bake: Pour filling over crust and bake for 1 hour.
- Cool Gradually: Turn oven off and let the cheesecake sit inside for 5-6 hours.
- Chill & Serve: Refrigerate until fully set, then slice and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 533kcal |
| Carbohydrates | 44g |
| Protein | 10g |
| Fat | 36g |
| Sugars | 32g |
| Sodium | 380mg |
Tips that Will Surely Help!
- Avoid Cracks – Bake your cheesecake in a water bath (wrap the pan in foil and set it in a roasting pan with hot water). This keeps moisture in the oven and prevents cracks.
- Don’t Overmix – Beating too much air into the batter can make the cheesecake puff up and sink. Mix just until smooth!
- Room Temperature Ingredients – Let the cream cheese, eggs, and sour cream sit at room temp before mixing for a silky-smooth texture.
- Cool Gradually – The long oven rest (5-6 hours) helps prevent the cheesecake from deflating.
- Flavor Twists – Try adding:
- Lemon zest for a fresh citrusy kick.
- Swirls of raspberry jam before baking for a fruity twist.
- Crushed Oreos in the crust for a cookies-and-cream vibe.
Chill overnight for the best texture—worth the wait!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
