Ingredients

1 ½ cups graham cracker crumbs (170g)

2 tablespoons sugar

1 tablespoon brown sugar (can substitute white sugar)

7 tablespoons butter (melted)

32 oz cream cheese (softened to room temperature, 910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs (room temperature, lightly beaten)

Instructions

Step 1: Preheat your oven to 325°F (160°C).

Step 2: Prepare the graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar in a bowl. Stir well, then add the melted butter and mix with a fork until all ingredients are evenly combined.

Step 3: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set it aside while preparing the filling.

Step 4: In a large bowl or stand mixer, beat the softened cream cheese until smooth and creamy, being careful not to overbeat to avoid incorporating too much air.

Step 5: Add the sugar and continue mixing until the mixture is creamy and smooth.

Step 6: Mix in the sour cream, vanilla extract, and salt until the ingredients are well combined. Stop occasionally to scrape down the sides and bottom of the bowl.

Step 7: With the mixer on low, gradually add the beaten eggs one at a time, mixing just until each egg is incorporated. Scrape the bowl once more to ensure an even mixture.

Step 8: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan on a foil-lined cookie sheet to catch any potential leaks.

Step 9: Bake on the center rack of your oven for 50–60 minutes. The edges should be slightly puffed and lightly golden, while the center remains slightly jiggly and springs back lightly to the touch. Avoid over-baking.

Step 10: Remove the cheesecake from the oven and cool on top of the oven for 10 minutes. Run a knife gently around the edge of the pan to loosen the crust and prevent cracks, but do not remove the springform ring yet.

Step 11: Let the cheesecake cool for another 1–2 hours until near room temperature, then refrigerate for at least 6 hours or overnight.

Step 12: Remove the springform ring just before serving. You can return the ring to the pan to store leftovers.

Tips & Variations

Use room temperature ingredients for a smooth batter and even baking.

To avoid cracks, don’t overbeat and avoid sudden temperature changes while cooling.

Try topping with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for extra flavor.

If preferred, substitute brown sugar with white sugar in the crust for a milder sweetness.

Storage

Store leftover cheesecake in the refrigerator covered tightly for up to 4 days. For longer storage, freeze the cheesecake (without the springform ring) wrapped in plastic and a layer of aluminum foil for up to 1 month. Thaw in the refrigerator overnight before serving. For best texture, avoid reheating; serve chilled or at room temperature.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best because it allows you to remove the sides easily without damaging the delicate cheesecake. If using a regular pan, make sure to line it well and be careful when removing the dessert.

Why did my cheesecake crack?

Cracks often happen when the cheesecake is overbaked, cooled too quickly, or if too much air was incorporated while mixing. Loosening the edges with a knife before cooling and proper baking times help prevent cracking.