Best Cheesecake
Indulge in rich, creamy, and perfectly balanced cheesecake with a buttery graham cracker crust. A nostalgic dessert that can be customized to your taste.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs Opt for a good quality brand for the best flavor.
- 4 tablespoons granulated sugar For sweetness in the crust.
- 5 tablespoons melted butter Unsalted is preferred; it enhances the overall flavor without adding saltiness.
For the Filling
- 40 ounces cream cheese (at room temperature) That’s five 8 oz. packages! Make sure it’s soft for easy mixing.
- 1 1/4 cups granulated sugar Sweetens the filling just right.
- 1/2 cup sour cream (at room temperature) Adds creaminess and tang.
- 2 teaspoons vanilla extract Go for pure vanilla for a more robust flavor.
- 4 large eggs (at room temperature) Room temperature eggs incorporate better and create a smoother filling.
Cheesecake Toppings
- Fresh fruit, chocolate ganache, or caramel drizzle For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the graham cracker crumbs, 4 tablespoons of sugar, and melted butter. Mix until it resembles damp sand.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 325°F (163°C).
- In a large bowl or stand mixer, blend the cream cheese on low speed for about 30 seconds until smooth. Scrape the bowl’s sides and bottom.
- Add in 1 1/4 cups of sugar, sour cream, and vanilla extract. Blend until well combined.
- Whisk the eggs in a separate bowl until well-beaten. Slowly pour the eggs into the cream cheese mixture on low speed. Stop mixing once they’re just incorporated.
- Tap the bowl on the counter for 30-45 seconds to release air bubbles.
- Pour the filling into the prepared crust.
- Bake at 325°F (163°C) for 30 minutes. Then reduce the temperature to 250°F (121°C) for another 45 minutes.
- Once baking is done, turn off the oven and let the cheesecake cool inside for another 30 minutes without opening the door.
- Crack the oven door for an hour before removing.
- Let the cheesecake cool to room temperature for 3-4 hours. Cover with plastic wrap and refrigerate until completely chilled (at least 6 hours, preferably overnight).
- Release the springform pan and serve with your desired toppings.
Notes
Ensure all dairy products are at room temperature for a smooth batter. You can use a fine strainer to remove lumps in the filling for an ultra-smooth texture.