Description
This Best Cheesecake Recipe delivers a rich, creamy, and smooth dessert with a buttery graham cracker crust. Perfectly baked with a balance of tangy cream cheese and sour cream, it is finished with a delicate vanilla flavor and can be topped with your favorite fruits or sauces. Ideal for celebrations or an indulgent treat, this cheesecake recipe yields twelve satisfying slices.
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 (fresh fruit, sauces, nuts, etc.)
Instructions
- Preheat Oven and Prepare Crust: Place oven racks in the center of the oven and preheat to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles damp sand. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust for 7 minutes, then remove and set aside.
- Adjust Oven Temperature: Lower the oven temperature to 325°F to prepare for baking the filling.
- Mix Cream Cheese and Sugar: In a large bowl or a stand mixer bowl, beat cream cheese on medium speed for about 30 seconds until smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add granulated sugar, sour cream, and vanilla extract, then mix again until fully incorporated. Scrape the bowl once more.
- Add Eggs to Mixture: Crack eggs into a separate bowl and whisk them until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Mix just until fully incorporated, then stop. Remove the bowl and scrape the sides and bottom again to ensure a smooth batter. Fold in any small lumps gently with a rubber scraper.
- Remove Air Bubbles and Pour Batter: Tap the bowl on the counter for 30 to 45 seconds to help remove air bubbles; you should see bubbles popping on the surface. Pour the batter carefully into the prepared graham cracker crust, smoothing the top gently. The pan will be 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 and leave the cheesecake inside with the oven door closed for 30 minutes for carryover cooking.
- Cool Cheesecake Slowly: Crack the oven door open and allow the cheesecake to cool slowly for one hour. Afterward, remove the pan and let it sit at room temperature for 3 to 4 hours before covering with plastic wrap.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours or overnight to chill completely. Before serving, release and remove the springform collar. Decorate the cheesecake as desired. Use a sharp knife dipped in hot water and wiped dry to slice clean pieces, dipping the knife between slices for the best presentation.
Notes
- Ensure cream cheese, sour cream, and eggs are at room temperature before mixing to prevent lumps.
- Gently tap the batter to remove air bubbles, which helps avoid cracks during baking.
- Slow cooling in the oven and at room temperature prevents sudden temperature changes that can cause cracks.
- Use a water bath if desired for an even gentler baking environment to further reduce cracking.
- Dip your knife in hot water between slices for clean, neat cuts.
