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Best Cheesecake Recipe

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★★★★★

4.5 from 115 reviews

This classic cheesecake recipe features a rich and creamy filling with a crunchy graham cracker crust. Perfectly baked to a smooth finish, this dessert can be topped with your favorite fruits, sauces, or toppings. It’s ideal for celebrations or any occasion where you want to impress with a timeless dessert.

Ingredients

Scale

For the Crust

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons melted butter

For the 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)

Optional Toppings

  • Any desired cheesecake toppings (fresh fruit, chocolate sauce, whipped cream, etc.)

Instructions

  1. 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 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 the oven and set aside.
  2. Lower the Oven Temperature: Reduce the oven temperature to 325° F to prepare for baking the filling.
  3. Make the Filling: In a large bowl or the bowl of a stand mixer, beat the cream cheese on medium speed for 30 seconds until smooth. Scrape down the sides and bottom of the bowl. Add granulated sugar, sour cream, and vanilla extract, then mix again until all ingredients are incorporated. Scrape the bowl again and briefly mix to ensure smoothness.
  4. Add the Eggs: Whisk the eggs in a separate bowl until well beaten. With the mixer on low speed, slowly pour the eggs into the cream cheese mixture. Once combined, stop mixing. Remove the bowl from the mixer and gently scrape the sides and bottom again. Fold in any small lumps with a rubber spatula until the batter is smooth.
  5. Remove Air Bubbles: Tap the bowl firmly on the counter for 30-45 seconds to release as many air bubbles as possible. Bubbles should pop on the surface. Pour the filling into the prepared crust and smooth the top gently; the pan will be very full.
  6. Bake the Cheesecake: Bake at 325° F for 30 minutes. Then reduce the oven temperature to 250° F and bake for an additional 45 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes to finish cooking through residual heat without opening the door.
  7. Cool the Cheesecake: Crack the oven door open and allow the cheesecake to cool slowly for 1 hour inside the oven. Remove from the oven when slightly warm. Let it come to room temperature on the counter for 3-4 hours before covering it with plastic wrap.
  8. Chill and Serve: Refrigerate the cheesecake for at least 6 hours or overnight to chill completely. To serve, loosen the collar of the springform pan and remove it. Decorate the cheesecake as desired. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut between portions, wiping the knife after each cut.

Notes

  • For best results, ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing to achieve a smooth batter.
  • Do not overmix once eggs are added to prevent cracks in the cheesecake.
  • Tap the batter to release air bubbles that can cause cracking or imperfections on the surface.
  • Slow cooling, by leaving the cheesecake in the oven after turning it off, helps prevent cracking.
  • Use a water bath or a pan of water under the rack to maintain moisture during baking if desired, though this recipe does not specify it.
  • Vary toppings according to preference: fresh berries, fruit compotes, chocolate ganache, or whipped cream are excellent choices.

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, dessert recipe, easy cheesecake

Find it online: https://foodbylina.com/best-cheesecake-recipe/