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Perfect Cheesecake Recipe

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4 from 3 reviews

This Perfect Cheesecake Recipe delivers a rich, creamy, and smooth dessert with a classic graham cracker crust. Baked in a water bath to ensure a silky texture and prevent cracking, this cheesecake is an ideal make-ahead treat that promises to impress with its velvety filling and buttery crust.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
  • 6 Tbsp unsalted butter (melted)
  • 1 Tbsp granulated sugar

Filling

  • 2 1/4 lb cream cheese (room temperature, 4 1/2 packages, 8-oz each)
  • 1 1/4 cups granulated sugar
  • 6 large eggs (room temperature)
  • 1/4 cup sour cream
  • 1/2 Tbsp vanilla extract

Instructions

  1. Prepare the Cheesecake Crust: Crush the graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs with the melted butter and 1 tablespoon of granulated sugar. Stir well until the mixture is evenly moistened.
  2. Form the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust in a preheated conventional oven at 350˚F (175˚C) for 8 minutes. After baking, allow the crust to cool completely to room temperature.
  3. Prepare the Pan for Water Bath: Place two large sheets of extra-wide heavy-duty aluminum foil on the counter. Set the springform pan with the crust in the center of the foil and fold the foil up around the sides, ensuring there are no holes or tears. Fan out the foil at the top to prevent interference with the pan’s rim and allow the cheesecake to rise.
  4. Make the Cheesecake Batter: Preheat the oven to 450˚F (232˚C). Using a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese with 1 1/4 cups of granulated sugar on medium-high speed for 5 minutes until completely smooth. Scrape the bowl and paddle as needed to ensure even mixing.
  5. Add the Eggs: Reduce the mixer speed to medium and add eggs one at a time, beating well after each addition and scraping the bowl as necessary to fully incorporate the eggs without overmixing.
  6. Incorporate Remaining Ingredients: Lower the speed to low and add the sour cream and vanilla extract. Mix just until these ingredients are combined into the batter. Pour the cheesecake batter over the cooled crust in the foil-wrapped springform pan.
  7. Prepare the Water Bath: Bring a pot of water to a boil, ensuring you have plenty for the water bath. Set the springform pan inside a deep roasting pan and carefully pour the hot water around the edges of the cheesecake pan until it reaches about halfway up the sides (approximately 1 1/2″ to 2″ of water).
  8. Bake the Cheesecake: Transfer the roasting pan with the cheesecake to the center rack of the oven. Bake at 450˚F (232˚C) for 15 minutes, then reduce the temperature to 225˚F (107˚C). Without opening the oven door, continue baking for an additional 60 to 75 minutes, until the center of the cheesecake slightly wobbles when the pan is gently tapped.
  9. Cool the Cheesecake: Remove the cheesecake from the oven and let it rest in the water bath for 45 minutes. Then transfer the springform pan to a wire rack to cool completely to room temperature.
  10. Chill Overnight: Cover the cheesecake loosely with plastic wrap, taking care not to let the wrap touch the surface. Refrigerate the cheesecake overnight to fully set before slicing and serving.

Notes

  • Using room temperature ingredients prevents lumps and promotes a smooth batter.
  • Be sure the aluminum foil has no holes to prevent water from leaking into the cheesecake during the water bath.
  • Do not open the oven door during the reduced temperature baking to avoid cracking the cheesecake.
  • Allowing the cheesecake to rest in the water bath after baking helps to avoid cracking and improves texture.
  • Chilling overnight is essential for the cheesecake to fully set and develop flavor.

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