Description
This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked to perfection for a rich and indulgent dessert. With simple ingredients and straightforward steps, it’s perfect for any occasion, allowing customization with your favorite toppings.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
Filling
- 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)
Toppings
- Any desired cheesecake toppings
Instructions
- Prepare Oven and Crust: Place oven racks in the center of the oven and preheat to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake crust for 7 minutes, then remove and set aside.
- Reduce Oven Heat: Lower oven temperature to 325°F to prepare for baking the filling.
- Mix Cream Cheese: In a large bowl or stand mixer bowl, beat the cream cheese for about 30 seconds until smooth. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add Sugar, Sour Cream, and Vanilla: Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix again until fully incorporated, scraping the bowl as needed to keep the mixture smooth.
- Incorporate Eggs: Beat eggs in a separate bowl until well combined. With the mixer on low speed, slowly add eggs into the cream cheese mixture. Stop mixing immediately after eggs are incorporated to avoid overmixing. Scrape the bowl again and gently fold with a rubber spatula to smooth the batter, leaving a few tiny lumps if necessary.
- Remove Air Bubbles: Tap the mixing bowl firmly on the counter for 30-45 seconds to release trapped air bubbles; you should see bubbles popping on the surface. Pour the batter into the prepared crust, smoothing the top gently. The pan will be very full.
- Bake Cheesecake: Bake at 325°F for 30 minutes. Then reduce oven temperature to 250°F and continue baking for 45 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes to finish cooking gently without opening the door.
- Cool Cheesecake: Crack the oven door and let cheesecake cool slowly for 1 hour. Then remove from oven and bring cheesecake to room temperature on the counter for 3-4 hours. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or overnight to chill completely.
- Serve: Remove springform pan collar carefully. Decorate with desired toppings. Use a sharp knife dipped in hot water and wiped dry to slice cleanly. Dip between slices to maintain neat presentation.
Notes
- Room temperature ingredients help achieve a smooth batter and avoid lumps.
- Pressing crust halfway up the sides ensures a sturdy base that holds filling well.
- Slowly mixing in eggs prevents over-incorporation of air, which can cause cracking.
- Tapping out air bubbles reduces chances of large cracks forming during baking.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
- Refrigerate cheesecake for at least 6 hours or overnight for best texture and flavor development.
- Use fresh berries, fruit compote, or chocolate ganache as toppings for variety.
