Description
This classic cheesecake recipe features a rich and creamy cream cheese filling atop a buttery graham cracker crust. The cheesecake is baked slowly to achieve a smooth texture with just the right amount of sweetness, perfect for any dessert table. With simple ingredients and straightforward steps, this recipe yields perfectly creamy slices that can be topped with your favorite fruit, chocolate, or other 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 (optional)
- Any desired cheesecake toppings
Instructions
- Preheat Oven and Prepare Racks: Place oven racks in the center of the oven and preheat to 350° F. This ensures even baking of both crust and filling.
- Make and Bake Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press this crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake the crust for 7 minutes, then remove from oven and set aside.
- Reduce Oven Temperature: Lower the oven temperature to 325° F to prepare for baking the cheesecake filling.
- Mix Cream Cheese and Sugars: In a large bowl or stand mixer bowl, beat the cream cheese for about 30 seconds until smooth. Scrape sides and bottom, then add granulated sugar, sour cream, and vanilla extract. Mix again until incorporated, scraping the bowl once more to ensure even blending.
- Add Eggs to Mixture: Crack eggs into a separate bowl and whisk well. With the mixer on low speed, slowly add the eggs to the cream cheese mixture. Stop mixing as soon as eggs are incorporated to avoid overbeating. Remove the bowl and scrape sides and bottom again to fold in any remaining lumps, achieving a smooth batter.
- Remove Air Bubbles and Add Filling: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles from the batter. Pour this filling carefully into the baked crust, smoothing the top gently as it will be full.
- Bake the Cheesecake: Bake at 325° F for 30 minutes, then reduce oven temperature to 250° F and bake for another 45 minutes. Once done, turn off the oven and leave the cheesecake inside for 30 minutes without opening the door for gentle carryover cooking.
- Cool the Cheesecake Slowly: Crack the oven door open and let the cheesecake cool slowly for 1 hour. Then, remove the cheesecake and bring it to room temperature on the counter for 3-4 hours.
- Chill Before Serving: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until completely chilled and set.
- Serve: Run a sharp knife dipped in hot water and wiped clean around the edges to loosen the cake, then remove the springform collar. Slice the cheesecake, dipping the knife in hot water between cuts for clean pieces. Add any desired toppings before serving.
Notes
- Using room temperature ingredients like cream cheese, sour cream, and eggs helps create a smooth, lump-free batter.
- Do not overbeat the eggs into the batter to prevent cracks and air bubbles on the cheesecake surface.
- Slow cooling is important to avoid cracking the cheesecake.
- For best results, chill the cheesecake overnight before serving.
- Use a springform pan to easily remove the cheesecake without damaging its sides.
- Gently tap out air bubbles to help create a smooth texture in the final cheesecake.
- Dipping the knife in warm water between slices ensures clean, neat pieces.
