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The BEST Cheesecake Recipe

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A rich, creamy classic cheesecake with a buttery graham cracker crust and smooth vanilla-sour cream filling. Slow cooling and thorough chilling create the best texture and help prevent cracks.

Ingredients

  • 1 ½ cups graham cracker crumbs ((170g))
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar ((can substitute white))
  • 7 Tablespoons butter (melted)
  • 32 oz cream cheese² (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 to 325F (160C).
  2. Prepare the graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar. Stir well, then add melted butter and use a fork to combine thoroughly.
  3. Pour the crumb mixture into a 9-inch springform pan. Press firmly into the bottom and up the sides of the pan. Set aside.
  4. Add cream cheese to the bowl of a stand mixer or a large bowl with a hand mixer. Mix until smooth and creamy, taking care not to over-beat and incorporate too much air.
  5. Add sugar and mix until creamy.
  6. Add sour cream, vanilla extract, and salt and mix until well combined. Pause periodically to scrape the sides and bottom of the bowl with a spatula.
  7. With the mixer on low speed, gradually add the lightly beaten eggs one at a time, mixing only until each egg is incorporated. Scrape the sides and bottom of the bowl once more and gently mix until evenly combined.
  8. Pour the cheesecake batter into the prepared springform pan. Place the pan on a foil-lined cookie sheet to protect against possible leaks.
  9. Transfer to the center rack of the oven and bake at 325F (160C) for 50-60 minutes, or longer if needed. The edges should be slightly puffed and may be lightly golden, while the center should spring back when gently touched but remain noticeably jiggly.
  10. Remove from the oven and cool on top of the oven for 10 minutes. Run a knife gently around the inside edge of the springform pan to loosen the crust and help prevent cracking. Leave the springform ring in place.
  11. Allow the cheesecake to cool for another 1-2 hours, or until near room temperature.
  12. Transfer to the refrigerator and chill overnight or for at least 6 hours. Remove the springform ring just before serving.

Notes

  • White sugar may be substituted for the brown sugar in the crust.
  • Use softened, room-temperature cream cheese and room-temperature eggs for a smoother filling.
  • Avoid over-beating the cream cheese or eggs, as incorporating excess air can affect the cheesecake texture and contribute to cracking.
  • Do not over-bake. The center should still have a Jello-like jiggle when the cheesecake is removed from the oven.
  • Loosening the crust from the pan after the first 10 minutes of cooling helps prevent cracks as the cheesecake contracts.
  • Chill for at least 6 hours, preferably overnight, before serving for the best texture.
  • Store covered in the refrigerator.

Nutrition

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