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The BEST Cheesecake Recipe

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★★★★★

4.5 from 61 reviews

This classic cheesecake recipe features a rich and creamy filling atop a buttery graham cracker crust. Baked to perfection at a low temperature, the result is a velvety dessert with a slight jiggle at the center and a golden edge, ideal for any occasion or celebration.

Ingredients

Scale

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white)
  • 7 Tablespoons butter (melted)

Cheesecake Filling

  • 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

  1. Preheat the oven: Set your oven to 325°F (160°C) to ensure it reaches the ideal temperature by the time your cheesecake batter is ready.
  2. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and brown sugar. Stir well to blend the dry ingredients uniformly. Add melted butter and use a fork to mix thoroughly until the mixture is evenly moistened.
  3. Form the crust: Transfer the crumb mixture into a 9-inch springform pan. Press the crumbs firmly into the bottom and slightly up the sides to create a solid base. Set aside this crust while you prepare the filling.
  4. Mix cream cheese: Using a stand mixer or hand mixer, blend the softened cream cheese until smooth and creamy. Avoid over-mixing to prevent too much air from entering the batter.
  5. Add sugar: Gradually add the sugar to the cream cheese and continue to mix until the texture is creamy and uniform.
  6. Incorporate sour cream and flavorings: Stir in the sour cream, vanilla extract, and salt. If using a stand mixer, pause occasionally to scrape down the sides and bottom of the bowl ensuring all ingredients are well combined.
  7. Add eggs carefully: With the mixer on low speed, slowly add the lightly beaten eggs one at a time, mixing just until each egg is incorporated. Scrape the sides and bottom again afterward to fully blend the batter.
  8. Pour batter and prepare to bake: Pour the cheesecake batter over the prepared crust in the springform pan. To prevent leaks, place the pan on a foil-lined cookie sheet.
  9. Bake: Bake in the center rack of the preheated oven at 325°F (160°C) for 50-60 minutes. Check for doneness by ensuring the edges are puffed and slightly golden while the center remains jiggly but springs back when touched.
  10. Cool initial stage: Remove the cheesecake from the oven and let it cool on top of the oven for 10 minutes. Use a knife to gently loosen the edges from the pan to prevent cracking as it shrinks.
  11. Final cooling: Let the cheesecake cool for another 1-2 hours until near room temperature. Then refrigerate for at least 6 hours or overnight to fully set.
  12. Serve: Just before serving, remove the springform pan ring. After serving, you may return the ring to store any leftovers in the refrigerator.

Notes

  • Room temperature ingredients ensure a smooth batter without lumps.
  • Do not overbeat the cream cheese or eggs to avoid incorporating too much air, which can cause cracking.
  • Baking times may vary; if the center wobbles excessively after 60 minutes, bake in 5-minute increments.
  • Loosening the crust after baking prevents cracks by allowing the cheesecake to contract during cooling without sticking to the pan.
  • Chilling overnight enhances the flavor and texture for the best cheesecake experience.

Keywords: cheesecake classic dessert creamy graham cracker crust baked cheesecake

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