Description
This classic cheesecake recipe features a creamy, smooth filling atop a crisp graham cracker crust. Baked to perfection with a two-stage baking process, it results in a rich and velvety dessert that’s perfect for any occasion. The cheesecake is finished with your favorite toppings and chilled to set for the best texture and flavor.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
Filling
- 40 ounces cream cheese (room temperature, five 8 oz. packages)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream (room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
Toppings (optional)
- Any desired cheesecake toppings
Instructions
- Prepare the 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 this crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then remove and set aside.
- Reduce Oven Temperature: Lower the oven temperature to 325°F in preparation for baking the filling.
- Mix the Cream Cheese: In a large bowl or stand mixer, beat the cream cheese for about 30 seconds until smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Sugar, Sour Cream, and Vanilla: Add the sugar, sour cream, and vanilla extract to the cream cheese. Mix until fully incorporated, scraping the bowl again to remove any lumps.
- Incorporate Eggs: In a separate bowl, whisk the eggs until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are fully incorporated to avoid overmixing. Scrape the bowl again and fold gently to smooth out any small lumps.
- Remove Air Bubbles and Pour Filling: Tap the bowl on the counter for 30-45 seconds to release air bubbles, visible as they pop on the surface. Pour the filling into the prepared crust, smoothing the top gently. The pan will be very full.
- Bake the Cheesecake: Bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F and continue baking for an additional 45 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to allow carryover cooking.
- Cool Slowly: Crack the oven door open and let the cheesecake cool slowly for 1 hour. Remove from the oven when slightly warm and bring to room temperature on the counter for 3-4 hours.
- Refrigerate and Serve: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set fully. Before serving, remove the springform collar, decorate with desired toppings, and slice with a sharp knife dipped in hot water for clean cuts.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps and a grainy texture in the filling.
- Do not overmix the batter after adding eggs to maintain a smooth texture and prevent cracking.
- Slow cooling inside the oven helps prevent cracks on the cheesecake surface.
- Use a 9-inch springform pan for best results.
- Dipping the knife in hot water between slices helps create cleaner, neater cuts.
- Chilling the cheesecake overnight improves the flavor and firmness.
