Best Cheesecake Recipe
This classic cheesecake recipe delivers an indulgent and creamy dessert that is perfect for any occasion. With its buttery graham cracker crust and velvety filling, it’s no wonder that cheesecake is a favorite among dessert lovers. Whether enjoyed plain or topped with fresh fruit or chocolate drizzle, this cheesecake is sure to impress your family and friends.
Why Make This Recipe
Making your own cheesecake allows you to control the ingredients and flavors. This recipe yields a rich, decadent cheesecake that is both smooth and creamy. Plus, homemade cheesecake is far superior to anything you can buy at a store. The joy of creating this dessert in your own kitchen, along with the satisfying result of a perfect cheesecake, makes it an enticing endeavor. Whether you’re celebrating a special occasion or just want a sweet treat, this cheesecake recipe is a go-to!
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 oven to 350° F.
- In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and the mixture looks 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 bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla. Mix again until incorporated.
- Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once the eggs have been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold them in using a rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. 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. Will be very full!
- Bake for 30 minutes at 325° F. Reduce 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 for some carryover cooking without opening the oven door.
- Crack the oven door to let the cheesecake cool slowly for one hour before removing. At this point, the cheesecake should be slightly warm. Bring the cheesecake to room temperature on the counter (3-4 hours) before covering 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 water, and slice. It’s best to dip the knife in water between each slice to get really clean-looking pieces.
How to Serve Best Cheesecake
Serve your cheesecake plain or elevate it with toppings such as fresh berries, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream. The cheesecake is also delicious when paired with a fruit compote or a sprinkle of chopped nuts for added texture.
How to Store Best Cheesecake
To store your cheesecake, keep it covered in the refrigerator. Ensure it’s well-wrapped with plastic wrap or aluminum foil to prevent it from absorbing any odors from other foods. It can be stored for up to one week. If you need to keep it longer, consider freezing it for up to three months. Just remember to thaw it in the refrigerator before serving.
Tips to Make Best Cheesecake
- Ensure your cream cheese is at room temperature for a smooth batter.
- Take care not to overmix the batter after adding the eggs, which can incorporate too much air and lead to cracks.
- Tapping the bowl to release air bubbles is essential for a smooth top surface.
- Letting the cheesecake cool gradually in the oven prevents cracking caused by rapid temperature changes.
Variation
Feel free to customize this cheesecake by adding flavored extracts, such as almond or lemon, into the batter. You can also mix in chocolate or fruit puree for a unique twist. For a seasonal touch, consider incorporating pumpkin puree and spice for a delightful fall dessert.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, it’s best made a day in advance to allow the flavors to meld and the texture to set perfectly.
Q: Why is my cheesecake cracked?
A: Cracks can occur due to overmixing, baking at too high a temperature, or rapid cooling. Follow baking temperatures and let it cool gradually to minimize cracks.
Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools.
Enjoy creating this delicious cheesecake that is bound to be a hit at your next gathering!
Best Cheesecake
Ingredients
For the crust
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
For the 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)
- Any desired cheesecake toppings
Instructions
Preparation
- Preheat oven to 350°F and place oven racks in the center.
- In a medium bowl, combine graham cracker crumbs, 4 tablespoons of sugar, and melted butter until well mixed.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 7 minutes, then remove from the oven and set aside.
Making the Filling
- Reduce oven temperature to 325°F.
- In a large bowl or stand mixer, mix cream cheese for 30 seconds until smooth.
- Add granulated sugar, sour cream, and vanilla, mixing until incorporated.
- In a separate bowl, whisk the eggs until well beaten, then slowly add to the cream cheese mixture with the mixer running on low.
- Scrape the bowl to ensure a smooth mixture. Tap the bowl to remove air bubbles.
Baking
- Pour the filling into the graham cracker crust and smooth the top.
- Bake for 30 minutes at 325°F, then reduce temperature to 250°F and bake for an additional 45 minutes.
- Turn off the oven and let the cheesecake cool inside for another 30 minutes.
- Crack the oven door and cool for another hour before bringing to room temperature on the counter.
- Refrigerate until completely chilled (6 hours to overnight).
Serving
- Open the springform pan and remove the collar.
- Slice using a sharp knife dipped in hot water for clean cuts.
- Serve plain or with desired toppings such as fruit, sauce, or whipped cream.
