Best Cheesecake
This classic cheesecake recipe delivers an indulgent and creamy dessert that is perfect for any occasion, featuring a buttery graham cracker crust and velvety filling.
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.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Avoid over-mixing the batter after adding eggs to prevent cracks. Gradual cooling in the oven helps avoid cracks caused by temperature changes.