Best Cheesecake Recipe
Cheesecake is one of those timeless desserts that never fail to impress. With its rich and creamy texture, combined with a deliciously sweet crust, cheesecake can elevate any gathering. Whether it’s a special occasion or just a night in, this best cheesecake recipe is sure to win hearts at your table.
Why Make This Recipe
Making this cheesecake recipe not only satisfies your sweet cravings but also offers a canvas for creativity. The simplicity of the ingredients allows for an indulgent treat that can be personalized with toppings and flavor variations. Plus, the process of creating a cheesecake can be quite therapeutic, making it a fulfilling endeavor for bakers of all skill levels.
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 the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add granulated sugar, sour cream, and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl again and mix briefly.
- 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, stopping once the eggs have been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again to ensure the mixture is smooth. If there are a few small lumps, 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 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. The pan will be very full!
- Bake for 30 minutes at 325° F. Reduce the temperature to 250° F and continue cooking for 45 more minutes. 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 it to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until completely chilled (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 recommended to dip your knife in the water between each slice to get clean-looking pieces.
How to Serve Best Cheesecake
Cheesecake can be served in a variety of ways. You can top it with fresh fruit, chocolate sauce, caramel, or whipped cream for an extra indulgent treat. If you’re serving for a special occasion, consider garnishing with chocolate shavings or edible flowers for an elegant touch.
How to Store Best Cheesecake
To store your cheesecake, cover it with plastic wrap or place it in an airtight container to keep it fresh. It can be kept in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices; just wrap them well in plastic wrap and foil, and they can last up to three months in the freezer.
Tips to Make Best Cheesecake
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before you start. This helps create a smooth batter without lumps.
- Don’t over-mix the batter once the eggs are added, as this can incorporate too much air and lead to cracks in your cheesecake.
- For even more flavor, consider adding a bit of lemon zest to the batter or infusing the cheesecake with espresso for a mocha twist.
Variation
Feel free to experiment with this recipe! You can create flavored cheesecakes by mixing in pureed fruits like strawberries, raspberries, or pumpkin puree for a seasonal twist. Additionally, consider using different types of crusts, such as Oreos or cookie crumbs, for a unique flavor.
FAQs
- Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be less rich and creamy. - How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools. - Can I make this cheesecake ahead of time?
Absolutely! Cheesecake often tastes better when made a day in advance, allowing the flavors to meld beautifully while chilling in the fridge.
Enjoy creating your Best Cheesecake – a delicious dessert that never goes out of style!
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
- 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
- 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. Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and set aside.
Making the filling
- 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, then add granulated sugar, sour cream, and vanilla. Mix 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, stopping once the eggs have been incorporated. Ensure the mixture is 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 smooth the top.
Baking
- Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue cooking for 45 more minutes.
- Turn the oven off and keep the cheesecake inside for another 30 minutes. Crack the oven door to cool slowly for one hour.
- Bring to room temperature (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until completely chilled (6 hours to overnight).
Serving
- Open the springform pan and remove the collar. Decorate as desired and slice with a hot knife.
