why make this recipe
This cheesecake recipe is the best because it is creamy, rich, and has a delicious graham cracker crust. It is perfect for special occasions or just as a sweet treat. Once you try this recipe, you might never want to get cheesecake from the store again. Plus, it’s simple to make, and you can customize it with your favorite toppings!
how to make Best Cheesecake
Ingredients:
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 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)
- Any desired cheesecake toppings
Directions:
- Place oven racks in the center of the oven and preheat to 350° F.
- In a medium-sized bowl, mix graham cracker crumbs, 4 tablespoons sugar, and melted butter until the mixture looks like damp sand.
- Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then set aside.
- Reduce the oven temperature to 325° F.
- In a large bowl or stand mixer, mix the cream cheese for about 30 seconds until smooth. Scrape the bowl and add in 1 1/4 cups granulated sugar, sour cream, and vanilla. Mix again until well combined.
- In a separate bowl, crack the eggs and whisk until beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated. Scrape the bowl again to ensure a smooth mixture.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. Pour the filling into the graham cracker crust and gently smooth the top.
- Bake for 30 minutes at 325° F. Afterward, reduce the temperature to 250° F and bake for another 45 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes to continue cooking without opening the door. After this, crack the oven door and let the cheesecake cool for one hour.
- Once slightly warm, let the cheesecake sit at room temperature for 3-4 hours before covering it with plastic wrap. Transfer it to the fridge and refrigerate for at least 6 hours or overnight.
- To serve, open the springform pan and remove the collar. Decorate with your favorite toppings. Dip a sharp knife in hot water, wipe it dry, and slice the cheesecake. For clean pieces, dip the knife in water between each slice.
how to serve Best Cheesecake
You can serve the cheesecake plain or top it with your favorite toppings like fresh berries, chocolate sauce, caramel, or whipped cream. It’s great for birthdays, holidays, or any gathering with friends and family.
how to store Best Cheesecake
Store the cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It can last for about 5-7 days chilled in the fridge. If you want to keep it longer, you can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.
tips to make Best Cheesecake
- Make sure your cream cheese is at room temperature for a smooth batter.
- Don’t overmix the eggs; just mix until combined to avoid cracking on the surface.
- Keep the oven door closed while baking to prevent temperature changes.
- Allow the cheesecake to cool slowly to prevent cracks.
- Use a hot knife for slicing to get neat pieces.
variation
You can add different flavors to the filling, like lemon juice or chocolate. You might also try adding crushed cookies or fruit in the batter for a unique twist.
FAQs
Q1: Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture may be different, and it might not be as creamy.
Q2: Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. It tastes even better the next day.
Q3: How do I prevent my cheesecake from cracking?
Make sure you don’t overmix the batter and allow it to cool slowly in the oven. Using a water bath can also help maintain moisture during baking.
Best Cheesecake
Ingredients
Method
- Place oven racks in the center of the oven and preheat to 350° F.
- In a medium-sized bowl, mix graham cracker crumbs, 4 tablespoons sugar, and melted butter until the mixture looks like damp sand.
- Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then set aside.
- Reduce the oven temperature to 325° F.
- In a large bowl or stand mixer, mix the cream cheese for about 30 seconds until smooth. Scrape the bowl and add in 1 1/4 cups granulated sugar, sour cream, and vanilla. Mix again until well combined.
- In a separate bowl, crack the eggs and whisk until beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated. Scrape the bowl again to ensure a smooth mixture.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. Pour the filling into the graham cracker crust and gently smooth the top.
- Bake for 30 minutes at 325° F. Afterward, reduce the temperature to 250° F and bake for another 45 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes to continue cooking without opening the door.
- After this, crack the oven door and let the cheesecake cool for one hour.
- Once slightly warm, let the cheesecake sit at room temperature for 3-4 hours before covering it with plastic wrap.
- Transfer it to the fridge and refrigerate for at least 6 hours or overnight.
- To serve, open the springform pan and remove the collar. Decorate with your favorite toppings. Dip a sharp knife in hot water, wipe it dry, and slice the cheesecake.
- For clean pieces, dip the knife in water between each slice.
