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Best Cheesecake Recipe

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4.1 from 8 reviews

This classic cheesecake recipe delivers a rich, creamy, and smooth dessert with a buttery graham cracker crust. Perfectly baked to achieve a silky texture and topped with your favorite toppings, it’s ideal for celebrations or an indulgent treat any time.

Ingredients

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. Prepare oven and crust: Place oven racks in the center position and preheat the oven to 350° F. In a medium bowl, combine the graham cracker crumbs, 4 tablespoons of sugar, and melted butter until the mixture resembles damp sand. Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake the crust for 7 minutes, then remove and set aside.
  2. Adjust oven temperature: Reduce the oven temperature to 325° F in preparation for baking the filling.
  3. Make cheesecake filling: In a large bowl or stand mixer, beat the cream cheese for about 30 seconds until smooth. Scrape the bowl sides and bottom. Add 1 1/4 cups sugar, sour cream, and vanilla extract, then mix until well incorporated. Scrape again, then mix briefly once more for even blending.
  4. Add eggs: Crack the eggs into a separate bowl and whisk well. With the mixer on low speed, slowly pour the eggs into the cream cheese mixture. Stop mixing once the eggs are fully incorporated. Remove the bowl from the mixer and scrape down the sides and bottom again, folding any small lumps gently with a rubber spatula to achieve a smooth batter.
  5. Remove air bubbles and pour filling: Tap the bowl firmly on the countertop for 30–45 seconds to release air bubbles, observing them burst on the surface. Pour the batter into the prepared crust, smoothing the top gently; the pan will be very full.
  6. Bake cheesecake: Bake at 325° F for 30 minutes, then reduce the oven temperature to 250° F and bake an additional 45 minutes. When baking time is complete, turn off the oven and leave the cheesecake inside for 30 minutes to finish cooking with residual heat, ensuring not to open the door.
  7. Cool cheesecake: Crack the oven door open slightly to allow slow cooling for 1 hour, then remove the cheesecake from the oven; it should be slightly warm. Allow it to come to room temperature on the counter for 3–4 hours before covering with plastic wrap and refrigerating.
  8. Chill and serve: Refrigerate the cheesecake for at least 6 hours or overnight until fully chilled. When ready to serve, remove the springform pan collar and decorate as desired. For clean slices, dip a sharp knife in hot water, wipe it dry, and slice the cheesecake, dipping and wiping the knife between slices.

Notes

  • Use room temperature ingredients to ensure a smooth batter and prevent lumps.
  • Gently folding eggs into the batter prevents overmixing and cracking during baking.
  • Tapping out air bubbles helps avoid holes and tunnels in the cheesecake texture.
  • Slow cooling prevents cracking and keeps the surface smooth.
  • Chilling the cheesecake for several hours or overnight helps it to set properly for clean slicing.
  • Use a springform pan for easy release of the cheesecake without damaging the sides.

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