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The BEST Cheesecake Recipe

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4 from 4 reviews

This classic cheesecake recipe delivers a rich and creamy dessert with a buttery graham cracker crust. Perfectly baked to achieve a smooth, velvety texture with just a slight jiggle in the center, it’s an irresistible crowd-pleaser that’s wonderfully simple to make and ideal for any occasion.

Ingredients

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 Oven: Preheat your oven to 325°F (160°C) to prepare for baking your cheesecake.
  2. Prepare Crust: In a bowl, combine graham cracker crumbs, sugar, and brown sugar, mixing well. Add melted butter and use a fork to thoroughly combine all ingredients.
  3. Form Crust: Pour the crumb mixture into a 9-inch springform pan. Press firmly into the bottom and slightly up the sides to form an even crust. Set aside.
  4. Mix Cream Cheese: In a stand mixer bowl or with a hand mixer, beat the softened cream cheese until smooth and creamy. Avoid over-beating to prevent excess air incorporation.
  5. Add Sugar: Add the cup of sugar and mix again until fully combined and creamy.
  6. Add Sour Cream and Flavorings: Stir in sour cream, vanilla extract, and salt until well combined. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
  7. Incorporate Eggs: Reduce mixer speed to low and slowly add the lightly beaten eggs one at a time, mixing just until each is incorporated. Use a spatula to scrape the bowl again to fully combine ingredients.
  8. Fill Pan: Pour the cheesecake batter into the prepared crust in the springform pan. Place the pan on a foil-lined cookie sheet to catch any potential drips.
  9. Bake: Bake in the preheated oven for 50 to 60 minutes. The edges will puff slightly and turn a light golden brown, while the center will be jiggly but should spring back to the touch. Avoid over-baking to maintain a creamy texture.
  10. Initial Cooling: Remove the cheesecake from the oven and let it cool on top of the oven for 10 minutes. Then, carefully run a knife around the edge of the pan to loosen the crust, helping prevent cracks.
  11. Cool Further: Let the cheesecake cool at room temperature for 1 to 2 hours until near room temperature.
  12. Chill Overnight: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight. Remove the springform pan ring just before serving. Enjoy your perfectly creamy cheesecake!

Notes

  • Use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth batter without lumps.
  • Do not overbeat the cream cheese mixture to avoid incorporating too much air, which can cause cracking.
  • For longer baking times, monitor the cheesecake closely; the center should remain slightly jiggly for optimal texture.
  • Loosening the crust after baking prevents cracks as the cheesecake cools and shrinks.
  • Chilling overnight improves texture and flavor, so plan ahead for best results.

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