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Best Cheesecake Recipe

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3.8 from 21 reviews

This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Perfectly baked and chilled for a rich and velvety dessert, it’s ideal for special occasions or a decadent treat any time. Topped with your favorite cheesecake toppings, this dessert delivers a timeless, crowd-pleasing flavor that is easy to make and sure to impress.

Ingredients

Scale

Crust

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons melted butter

Filling

  • 40 ounces cream cheese (at room temperature, five 8 oz. packages; 2 1/2 lbs total)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream (at room temperature)
  • 2 teaspoons vanilla extract
  • 4 large eggs (at room temperature)

Toppings

  • Any desired cheesecake toppings

Instructions

  1. Preheat and prepare crust: Place oven racks in the center of the oven and preheat to 350° F. In a medium bowl, mix graham cracker crumbs with sugar and melted butter until the mixture looks like damp sand. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from oven and set aside.
  2. Reduce oven temperature: Lower the oven temperature to 325° F for baking the filling.
  3. Prepare cream cheese mixture: In a large bowl or stand mixer, beat the cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add granulated sugar, sour cream, and vanilla extract. Mix again until everything is well incorporated, scraping the bowl once more.
  4. Add eggs carefully: In a separate bowl, whisk the eggs until well beaten. With the mixer on low speed, slowly pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated, then remove the bowl from the mixer and scrape the sides and bottom to ensure a smooth batter. Fold in any small lumps using a rubber spatula.
  5. Remove air bubbles: Gently tap the bowl on the counter for 30-45 seconds to release air bubbles, helping to prevent cracks in the cheesecake. Pour the batter evenly into the prepared crust and smooth the top gently.
  6. Bake the cheesecake: Bake at 325° F for 30 minutes. Then reduce the oven temperature to 250° F and continue baking for 45 more minutes. After baking, turn off the oven and keep the cheesecake inside for an additional 30 minutes without opening the oven door for carryover cooking.
  7. Cool the cheesecake slowly: Crack the oven door open and allow the cheesecake to cool slowly for one hour. It should be slightly warm at this point.
  8. Bring to room temperature and chill: Remove the cheesecake from the oven and let it come to room temperature on the counter for 3-4 hours. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully chilled and set.
  9. Serve: To serve, remove the springform pan collar. Dip a sharp knife in hot water, wipe dry, and slice the cheesecake cleanly, dipping and wiping the knife between slices. Add any desired toppings before serving.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • Slow cooling in the oven helps prevent cracks on the cheesecake surface.
  • Tapping out air bubbles before baking reduces the risk of cracks and uneven texture.
  • Using a water bath is optional but not required in this recipe.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Feel free to customize with fruit toppings, chocolate ganache, or caramel sauce.

Find it online: https://yumfoodusa.com/best-cheesecake-recipe/