The Best Cheesecake Ever Recipe
Introduction
This cheesecake is creamy, rich, and perfectly balanced with a buttery graham cracker crust. It’s easy to make and sure to impress at any gathering. Let’s dive into creating the best cheesecake ever!
Ingredients
- 1 and 3/4 cup graham cracker crumbs (can be gluten free if you wish)
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 4 tbsp butter, melted
- 32 oz cream cheese, room temperature and soft
- 1 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 4 large eggs, room temperature
Instructions
- Step 1: Preheat the oven to 325°F. Prepare a 9-inch springform pan by oiling the sides and bottom with butter or oil, then line the bottom with parchment paper.
- Step 2: Make the crust by blending the graham crackers in a food processor until crumbly. In a bowl, mix the crumbs with sugar, salt, and melted butter until the mixture feels like wet sand. Press firmly into the bottom of the springform pan and freeze while preparing the filling.
- Step 3: In a mixing bowl or stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy, scraping the sides as needed. Add sugar and mix again until creamy. Stir in the sour cream and vanilla extract until smooth.
- Step 4: On low speed, add eggs one at a time, fully incorporating each before adding the next. Stop mixing once the batter is smooth.
- Step 5: Pour the filling over the crust in the springform pan and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles.
- Step 6: Bake for 75 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Step 7: Let the cheesecake cool on the counter for one hour, then refrigerate for 5 to 6 hours to fully set. Slice and serve chilled.
Tips & Variations
- Use full-fat cream cheese and sour cream for the creamiest texture.
- To prevent cracking, avoid overmixing and do not open the oven during the first hour of baking.
- Add fresh fruit or a fruit compote topping for extra flavor.
- For a gluten-free crust, use gluten-free graham crackers or crushed nuts.
- Room temperature ingredients mix more evenly, ensuring a smooth batter.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To serve, let it sit at room temperature for 15-20 minutes. You can also freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from chilling. Prepare it a day ahead to allow it to set fully and develop deeper flavor.
How do I prevent the cheesecake from cracking?
Mix ingredients gently and avoid overmixing. Bake at a low temperature and do not open the oven door during baking. Cooling gradually at room temperature before refrigerating also helps prevent cracks.
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The Best Cheesecake Ever Recipe
- Total Time: 95 mins
- Yield: 8 servings 1x
Description
This classic cheesecake recipe features a buttery graham cracker crust and a rich, creamy filling made with cream cheese, sugar, sour cream, and eggs. Baked to perfection, this cheesecake is smooth with just the right amount of tang and sweetness, perfect for any special occasion or dessert craving.
Ingredients
Crust Ingredients:
- 1 3/4 cup graham cracker crumbs (can be gluten free if you wish)
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 4 tbsp butter, melted
Cheesecake Filling:
- 32 oz cream cheese, room temperature and softened
- 1 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 4 large eggs, room temperature
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F. Grease a 9-inch springform pan with butter or oil, then line the bottom with parchment paper for easy removal.
- Make the crust: In a food processor, blend the graham crackers to fine crumbs. In a bowl, combine these crumbs with sugar, salt, and melted butter until you have a wet sand texture. Press this mixture firmly into the bottom of the prepared pan. Freeze the crust while preparing the filling.
- Prepare the filling: Using a mixing bowl or stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy, scraping the sides as needed. Add sugar and mix again until creamy. Add sour cream and vanilla extract, mixing to incorporate fully.
- Add the eggs: Lower the mixer speed and add eggs one at a time, mixing each until fully combined before adding the next. Mix until the filling is smooth and homogenous.
- Assemble and smooth the filling: Pour the cheesecake batter over the crust in the springform pan and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake the cheesecake: Bake for 75 minutes, or until the edges are set and the center still jiggles slightly when moved.
- Cool and chill: Let the cheesecake cool on the counter for 1 hour. Then refrigerate it for 5-6 hours to fully set. Slice and serve chilled.
Notes
- Using room temperature ingredients helps achieve a smooth, lump-free cheesecake filling.
- Line the pan bottom with parchment paper to ensure easy removal of the cheesecake.
- Do not overbake the cheesecake; the center should remain slightly jiggly to prevent cracks and dryness.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- You can use gluten-free graham crackers to make this recipe gluten-free.
- For a more even bake, you can bake the cheesecake in a water bath, although this recipe does not require it.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: classic cheesecake, cream cheese dessert, graham cracker crust, creamy cheesecake, baked cheesecake
