Why Make This Recipe
If you’re craving something rich, creamy, and utterly delicious, this best cheesecake recipe is for you! Perfect for any occasion, whether it’s a birthday, holiday, or just because you deserve a treat, this cheesecake offers a classic flavor that is loved by many. Its creamy texture combined with a crunchy graham cracker crust makes it simply irresistible. Plus, it’s easy to make!
How to Make Best Cheesecake
Ingredients:
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 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)
- any desired cheesecake toppings
Directions:
- Place oven racks in the center of the oven. Preheat the oven to 350° F.
- In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated. The mixture should look like damp sand.
- Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add granulated sugar, sour cream, and vanilla. Mix again until everything is incorporated. Scrape the bowl again and mix briefly.
- Crack the eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop stirring once the eggs are incorporated.
- Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture. If there are a few small lumps, try to fold them in using a rubber scraper.
- Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove air bubbles. You should see them popping on the surface as you tap the bowl.
- Pour the filling into the center of the graham cracker crust and gently smooth the top. It will be very full!
- Bake for 30 minutes at 325° F. Then, reduce the temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes without opening the oven door.
- Crack the oven door to let the cheesecake cool slowly for one hour before removing it. At this point, the cheesecake should be slightly warm.
- Bring the cheesecake to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.
- Refrigerate until chilled completely (6 hours to overnight).
- To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess, and slice. Dipping the knife in water between each slice will give you clean-looking pieces.
How to Serve Best Cheesecake
Serve your best cheesecake plain or dress it up with your favorite toppings. Fresh fruits like strawberries, blueberries, or raspberries are great for a fresh touch. You can also add chocolate sauce, caramel, or whipped cream for extra sweetness.
How to Store Best Cheesecake
Store your cheesecake in the fridge covered with plastic wrap. It will stay fresh for about 5 to 7 days. If you’ve topped it with fruits or sauces, it’s best to consume it within a couple of days for optimal freshness.
Tips to Make Best Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature. This helps create a smoother batter.
- Avoid Overmixing: Mix just until incorporated to prevent incorporating too much air, which can cause cracks during baking.
- Cool Gradually: Let the cheesecake cool slowly in the oven and at room temperature to help prevent cracks.
Variation
Add flavor variations to your cheesecake by mixing in different ingredients. Adding lemon zest creates a refreshing lemon cheesecake. Mixing in a peanut butter swirl can give your cheesecake a nutty flavor.
FAQs
Q: Can I use a different type of crust?
A: Yes! You can substitute the graham cracker crumbs with digestive biscuits or Oreo cookies for a different flavor.
Q: Can I freeze cheesecake?
A: Yes! You can freeze cheesecake for up to 2 months. Make sure to wrap it well in plastic wrap and aluminum foil to prevent freezer burn.
Q: How can I tell when the cheesecake is done baking?
A: The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.
Best Cheesecake
- Total Time: 97 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and creamy cheesecake with a crunchy graham cracker crust that’s perfect for any occasion.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 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)
- Any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven. Preheat the oven to 350° F.
- In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated.
- Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth.
- Add granulated sugar, sour cream, and vanilla. Mix again until everything is incorporated.
- Crack the eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture.
- Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture.
- Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove air bubbles.
- Pour the filling into the center of the graham cracker crust and gently smooth the top.
- Bake for 30 minutes at 325° F. Then, reduce the temperature to 250° F and continue cooking for 45 minutes more.
- Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes without opening the oven door.
- Crack the oven door to let the cheesecake cool slowly for one hour before removing it.
- Bring the cheesecake to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.
- Refrigerate until chilled completely for 6 hours to overnight.
- To serve, open the springform pan and remove the collar. Decorate as desired and slice with a hot knife for clean pieces.
Notes
Serve with fresh fruits or toppings of your choice. Store in the fridge for 5 to 7 days.
- Prep Time: 15 minutes
- Cook Time: 82 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American