Perfect Cheesecake
This Perfect Cheesecake features a rich and creamy filling on a buttery graham cracker crust, making it a nostalgic dessert perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs Opt for finely crushed for an even texture.
- 1/2 cup sugar This sweetens the crust.
- 1/2 cup butter, melted Ensure it’s unsalted for a cleaner flavor.
For the filling
- 4 packages (8 ounces) cream cheese, softened Full-fat cream cheese is key for richness.
- 1 cup sugar Sweetens the filling.
- 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
- 4 large eggs Bring to room temperature for easier incorporation.
- 1 cup sour cream Adds creaminess and a subtle tang.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan until packed tightly.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing well after each addition until just combined.
- Gently fold in the sour cream until just combined.
- Pour the cheesecake batter over the prepared crust in the springform pan.
Baking
- Place in the preheated oven and bake for 60-70 minutes, until the center is set but still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
Notes
For an ultra-creamy texture, use the water bath method. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.