Description
This classic cheesecake recipe delivers a creamy, smooth, and rich dessert with a perfectly baked graham cracker crust. Ideal for celebrations or indulgent treats, it features a luscious cream cheese filling enhanced by sour cream and vanilla, baked gently to achieve the perfect texture. The cheesecake benefits from slow cooling techniques for a dense, yet silky slice that pairs beautifully with your choice of toppings.
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
- Prepare the oven and crust: Place oven racks in the center of the oven and preheat to 350°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press this firmly 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 and set aside.
- Adjust oven temperature: Lower oven temperature to 325°F to prepare for baking the filling.
- Mix cream cheese and sugar: In a large bowl or stand mixer, beat the room temperature cream cheese for 30 seconds until smooth. Scrape the sides and bottom, then add granulated sugar, sour cream, and vanilla extract. Mix again until well combined, scrapping the bowl a second time to ensure even mixing.
- Incorporate eggs: Crack eggs into a separate bowl and whisk 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 to avoid adding air. Remove the bowl from the mixer and scrape down the sides and bottom thoroughly. Fold in any stubborn lumps carefully using a rubber spatula until smooth.
- Remove air bubbles and fill crust: Tap the filling bowl on the counter for 30-45 seconds to release trapped air bubbles, which should pop on the surface. Pour the batter into the prepared graham cracker crust and gently smooth the top. The pan will be quite full.
- Bake cheesecake: Bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F and continue baking for an additional 45 minutes. After baking, turn off the oven but leave the cheesecake inside for 30 minutes to continue cooking gently without opening the door.
- Cool cheesecake slowly: Crack the oven door open and let the cheesecake cool for 1 hour gradually. Remove and allow to come to room temperature on the counter for 3-4 hours before covering with plastic wrap.
- Chill and serve: Refrigerate the covered cheesecake for at least 6 hours or overnight to fully chill and set. To serve, release and remove the springform collar. Use a sharp knife dipped in hot water and wiped dry to cut clean slices, re-dipping the knife between slices to maintain neat edges. Add your favorite toppings before slicing, if desired.
Notes
- Room temperature ingredients ensure a smooth, lump-free batter.
- Slow and gradual cooling helps prevent cracks on the cheesecake surface.
- Using a springform pan is essential for easy removal.
- Dipping the knife in hot water between slices creates clean cuts.
- You can customize this cheesecake with fruit, chocolate sauce, or nuts as toppings.
