The BEST Cheesecake Recipe
User Reviews
5
The BEST Cheesecake Recipe
Description
This cheesecake starts with a homemade graham cracker crust formed from graham cracker crumbs, sugar, and melted butter, pressed firmly into a springform pan. The cheesecake layer blends softened cream cheese with sugar, sour cream, vanilla, and salt, then incorporates beaten eggs gradually to maintain a dense but creamy texture. Baking at a moderate 325°F helps set the filling evenly without cracks.
The sour cream adds mild tanginess and moisture, balancing the richness of the cream cheese and sweetness. The crust provides a crisp and slightly sweet base that contrasts the smooth filling's richness. The gentle baking method protects the structure and prevents over-rising or cracking on the surface.
This cheesecake suits special occasions or desserts where a classic, dense, creamy cheesecake is desired. Its texture is smooth and velvety, with a subtle tang and buttery crust for a satisfying bite.
Bake times may vary between 50 to 75 minutes depending on oven and pan type. Monitoring the cheesecake starting at 50 minutes helps avoid overbaking. Using room temperature ingredients aids smooth mixing and even baking.
Ingredients
Graham Cracker Crust¹
- 1 ½ cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 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 egg room temperature, lightly beaten, large
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
Notes
- Use brick-style cream cheese, not tub-style spreadable cream cheese, for proper texture.
- Check baking progress starting at 50 minutes; some cheesecakes may need up to 75 minutes depending on oven and pan.
- Using room temperature ingredients helps achieve a smooth cheesecake filling.
- Refer to the Graham Cracker Crust recipe for details on making or substituting the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 500kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 179mg | 60% |
| Sodium | 450mg | 19% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1200IU | 24% |
| Calcium | 80mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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