The Best Cheesecake Recipe

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The Best Cheesecake Recipe

Indulge in the luxurious simplicity of our Creamy Cheesecake! Silky smooth and irresistibly rich, this classic dessert is a symphony of cream cheese, and vanilla, all nestled on a buttery graham cracker crust. Whether enjoyed plain or topped with your favorite fruit compote, each decadent bite is pure bliss. Treat yourself to a slice of creamy perfection today

Servings: 12
Prep:30 minutes
Cook:1 hour 30 minutes
Resting:9 hours 30 minutes
Ready in: 11 hours 30 minutes

Ingredients

For the Crust:

  • 2 cups (240gram) graham cracker crumbs (from about 16 sheets)
  • 6 Tbsp (85gram) unsalted butter, melted
  • 3 Tbsp (40gram) granulated sugar

For the Cheesecake Filling:

  • 4 (8 oz) pkg. cream cheese softened through or at room temperature
  • 4 large eggs, at room temperature
  • 1 1/4 cups (250gram) granulated sugar
  • 2 tsp vanilla extract
  • 3/4 cup (176gram) sour cream
  • 1/2 cup (120ml) heavy cream

Instructions

  • Preheat the oven to 350 degrees.

Make the crust:

  1. In a medium mixing bowl, combine the graham crackers and the granulated sugar. Stir in the butter until evenly moistened.
  2. In a 9-inch springform pan, press the graham cracker mixture into an even layer along the bottom and halfway up the sides.
  3. Bake for about 10 minutes in a preheated oven, then remove and cool on a wire rack. Reduce the oven temperature to 325°.
  4. In a big pot, bring 4 quarts of water to a boil; it’ll be used later for the water bath to bake the cheesecake.

Make the cheesecake filling:

  1. In a big mixing bowl, combine the cream cheese and sugar. Blend on medium speed with an electric hand mixer until smooth, approximately 30 – 60 seconds.
  2. Using a rubber spatula, scrape down the bowl.
  3. Mix in the eggs two at a time, just until combined after each addition. Scrape the bowl down.
  4. Blend in the sour cream, heavy cream, and vanilla extract until just combined. To release any large air bubbles, tap the bowl against the countertop just around 20 times.

Prepare pan:

  1. Wrap two layers of heavy-duty aluminium foil snugly around the outside of the springform pan and up to the top (be careful not to tear foil). Coat the inside of the pan with nonstick cooking spray and rub it around with your finger.
  2. Wiggle the pan to level the cheesecake filling over the graham cracker crust. Place the cheesecake in a roasting pan large enough to hold the springform pan with extra room on all sides.
  3. Place the roasting pan in the oven and carefully pour in enough boiling water to fill halfway up the sides of the springform pan.
  4. Bake at 325° for 1 hour 20 minutes to 1 hour 40 minutes, or until the cheesecake still wiggles slightly (this will not appear raw and liquid-like, and the edges should be starting to set.
  5. OFF the oven Keep cheesecake warm in the oven, the door slightly ajar (about 1 inch). (I use an oven mitt between the door and oven), 1 hour.
  6. Pull the cheesecake out of the oven and let it cool for one hour at room temperature before putting it in the fridge to chill for eight hours.
  7. Slice the cake and serve it with whipped cream or another desired topping along with a fresh fruit sauce.

Notes

  • Graham crackers should be processed into very fine crumbs in a food processor. If you may not have a food processor, put the ingredients in a gallon-size sealable bag, close the bag, and roll it to a fine texture. Graham cracker crumbs could also be purchased already crushed.
  • You can put eggs in a bowl, cover with warm water, and let stand for 10 minutes to quickly bring them to room temperature.
  • Reduce the oven rack one level below the centre if you’d like the top of the cheesecake to not brown as much.
  • Cheesecake can be frozen for up to two months or kept for about four days in the refrigerator.

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Creamy cheesecake is a luscious dessert beloved for its smooth texture and rich flavor. Picture a velvety filling made with cream cheese, eggs, sugar, and a touch of vanilla, poured over a buttery graham cracker crust. The cheesecake is baked to perfection until the edges are set and the center remains slightly jiggly. Once chilled, each slice reveals a creamy consistency that melts in your mouth, offering a delightful balance of sweetness and tanginess from the cream cheese. Whether enjoyed plain or topped with fresh berries, fruit compote, or a drizzle of caramel sauce, creamy cheesecake is a timeless classic that satisfies any sweet tooth.