Cheesecake is a classic dessert loved by many around the world. With its creamy filling and rich flavor, it has a special place at celebrations, family gatherings, and dinner parties. This best cheesecake recipe combines simple ingredients to create a delicious, smooth, and indulgent treat that everyone will enjoy.
Why Make This Recipe
This cheesecake recipe stands out for its simplicity and taste. It uses commonly available ingredients, making it easy for anyone to prepare. The rich cream cheese filling paired with a buttery graham cracker crust is not only delightful but also customizable with your favorite toppings. Whether you’re serving it at a special occasion or just craving something sweet, this cheesecake fits the bill perfectly.
How to Make Best Cheesecake
Follow these easy steps for a stunning cheesecake that will impress your family and friends.
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 and preheat oven to 350°F.
- In a medium bowl, stir together the graham cracker crumbs, 4 tablespoons of sugar, and melted butter until well combined. The mixture should look like damp sand.
- Use the bottom of a measuring cup to press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and then set aside.
- Reduce the oven temperature to 325°F.
- In a large bowl or stand mixer, mix the cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add in the 1 1/4 cups sugar, sour cream, and vanilla. Mix again until everything is incorporated, then scrape the sides and bottom again.
- Crack the eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing once the eggs are incorporated. Scrape the sides and bottom of the bowl again to ensure a smooth consistency.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. You should see them popping on the surface as you tap.
- 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 baking for 45 more minutes.
- Once the baking time is up, turn the oven off and leave the cheesecake inside for another 30 minutes without opening the door. Then, crack the oven door to let the cheesecake cool slowly for one hour.
- Bring the cheesecake to room temperature on the counter for 3-4 hours before covering with plastic wrap and placing it in 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 best to dip the knife in water between each slice for clean-looking pieces.
How to Serve Best Cheesecake
Serve the cheesecake chilled, plain or topped with fresh fruits, chocolate sauce, or whipped cream. It’s perfect as a dessert for any gathering and is sure to satisfy sweet cravings!
How to Store Best Cheesecake
Cover any leftover cheesecake tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator, where it can last for up to a week. For longer storage, you can freeze the cheesecake for up to three months. Just make sure to wrap it well before freezing.
Tips to Make Best Cheesecake
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the filling after adding the eggs to prevent cracking.
- Allow the cheesecake to cool slowly in the oven to help avoid cracks on the top.
Variation
Feel free to vary this recipe by adding flavors like lemon zest, chocolate, or fruit purées into the filling. You can also create different crusts using cookies like Oreos or gingersnaps for a unique twist.
FAQs
- Can I use low-fat cream cheese?
- Yes, you can use low-fat cream cheese. However, the cheesecake may not be as rich and creamy compared to using full-fat cream cheese.
- 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 firm up as it cools.
- Can I add fruit to the cheesecake filling?
- Yes, you can fold in mashed or pureed fruit into the filling before pouring it into the crust for a fruity twist.
Enjoy making this delicious cheesecake recipe; it’s sure to be a favorite!
Cheesecake
Ingredients
Crust ingredients
- 1 ¼ cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
Filling ingredients
- 40 ounces cream cheese (at room temperature) five 8 oz. packages; 2 1/2 lbs total
- 1 ¼ cups granulated sugar
- ½ cup sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs (at room temperature)
- Any desired cheesecake toppings
Instructions
Preparation of crust
- Place oven racks in the center of the oven and preheat oven to 350°F.
- In a medium bowl, stir together the graham cracker crumbs, 4 tablespoons of sugar, and melted butter until well combined. The mixture should look like damp sand.
- Use the bottom of a measuring cup to press the crust into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 7 minutes and then set aside.
Preparing the filling
- Reduce the oven temperature to 325°F.
- In a large bowl or stand mixer, mix the cream cheese for 30 seconds until smooth.
- Scrape the sides and bottom of the bowl, then add in the 1 1/4 cups sugar, sour cream, and vanilla. Mix again until everything is incorporated.
- Scrape the sides and bottom again.
- Crack the eggs into a separate bowl and whisk until well beaten.
- With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing once the eggs are incorporated.
- Scrape the sides and bottom of the bowl again to ensure a smooth consistency.
- 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 gently smooth the top.
Baking
- Bake for 30 minutes at 325°F. Reduce the temperature to 250°F and continue baking for 45 more minutes.
- Once the baking time is up, turn the oven off and leave the cheesecake inside for another 30 minutes without opening the door.
- Then, crack the oven door to let the cheesecake cool slowly for one hour.
- Bring the cheesecake to room temperature on the counter for 3-4 hours before covering with plastic wrap and placing it in the fridge.
- Refrigerate until completely chilled (6 hours to overnight).
Serving
- 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 for clean-looking pieces.
