why make this recipe
Cheesecake is a classic dessert that many people love. This best cheesecake recipe is simple and perfect for any occasion—from holidays to birthdays or just a weekend treat. The creamy texture and rich flavor make it a favorite for family and friends. Plus, you can easily customize it with toppings to make it even more special.
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 the oven to 350° F.
- In a medium bowl, stir graham cracker crumbs, sugar, and melted butter together until the mixture looks like damp sand.
- Press the crust 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 remove from the oven and set aside.
- Reduce the oven temperature to 325° F.
- In a large bowl or a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add granulated sugar, sour cream, and vanilla to the cream cheese. Mix again until everything is well combined. Scrape the bowl again and mix briefly.
- In a separate bowl, crack the eggs and whisk them until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop mixing once the eggs are incorporated. Scrape the sides and bottom of the bowl until the mixture is smooth.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. Pour the filling into the center of the crust and gently smooth the top. The crust will be very full!
- Bake for 30 minutes at 325° F. Reduce the temperature to 250° F and bake for 45 minutes more.
- Turn off the oven and keep the cheesecake inside for another 30 minutes without opening the door. Crack the oven door and let the cheesecake cool for one hour. It should be slightly warm.
- Bring the cheesecake to room temperature on the counter for 3-4 hours. Cover with plastic wrap and transfer to the fridge.
- Refrigerate until completely chilled (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired.
- To slice, dip a sharp knife in hot water, wipe off any excess, and cut the cheesecake. For clean slices, dip the knife in water between each slice.
how to serve Best Cheesecake
You can serve cheesecake plain or with various toppings. Fruits like strawberries, blueberries, or raspberries work well. You can also add chocolate sauce, caramel, or whipped cream for extra sweetness. Each topping adds a unique taste to the cheesecake.
how to store Best Cheesecake
To store cheesecake, cover it well with plastic wrap or aluminum foil to keep it fresh. It can be kept in the refrigerator for about 5-7 days. If you want to keep it longer, you can freeze slices for up to 2-3 months. Just make sure to wrap them well in plastic wrap and place them in an airtight container.
tips to make Best Cheesecake
- Make sure all ingredients are at room temperature for smooth mixing.
- Be gentle when mixing the eggs into the cream cheese to prevent air bubbles.
- Tap the filled springform pan before baking to release any trapped air bubbles.
- Allow the cheesecake to cool slowly to prevent cracking.
- Chill the cheesecake thoroughly for the best texture and flavor.
variation (if any)
You can easily vary this cheesecake recipe by adding different flavors or mix-ins. For example, add lemon juice and zest for a tangy lemon cheesecake. You can also mix in chocolate chips or swirls of caramel or fruit preserves into the batter before baking. Experiment with different toppings and flavors to make it your own!
FAQs
1. Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and flavor may be different.
2. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center when you turn off the oven.
3. Can I make the cheesecake ahead of time?
Yes, cheesecake can be made a day or two in advance. Just make sure to store it properly in the refrigerator.
Best Cheesecake
Ingredients
Method
- Place oven racks in the center of the oven and preheat the oven to 350° F.
- In a medium bowl, stir graham cracker crumbs, sugar, and melted butter together until the mixture looks like damp sand.
- Press the crust 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 remove from the oven and set aside.
- Reduce the oven temperature to 325° F.
- In a large bowl or a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add granulated sugar, sour cream, and vanilla to the cream cheese. Mix again until everything is well combined. Scrape the bowl again and mix briefly.
- In a separate bowl, crack the eggs and whisk them until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop mixing once the eggs are incorporated. Scrape the sides and bottom of the bowl until the mixture is smooth.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles.
- Pour the filling into the center of the crust and gently smooth the top. The crust will be very full!
- Bake for 30 minutes at 325° F. Reduce the temperature to 250° F and bake for 45 minutes more.
- Turn off the oven and keep the cheesecake inside for another 30 minutes without opening the door.
- Crack the oven door and let the cheesecake cool for one hour. It should be slightly warm.
- Bring the cheesecake to room temperature on the counter for 3-4 hours.
- Cover with plastic wrap and transfer to the fridge. Refrigerate until completely chilled (6 hours to overnight).
- To serve, open the springform pan and remove the collar. Decorate as desired.
- To slice, dip a sharp knife in hot water, wipe off any excess, and cut the cheesecake. For clean slices, dip the knife in water between each slice.