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The BEST Cheesecake Recipe

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 5 hours
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic cheesecake recipe is creamy, rich, and smooth with a buttery graham cracker crust. Perfect for any occasion, it’s simple to make and always a crowd-pleaser. Customize it with your favorite toppings for the ultimate dessert experience!

Ingredients

Units Scale
  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
    • 4 (8 oz) packages cream cheese, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs
    • 1 cup sour cream
    • 1 tablespoon vanilla extract
    • 1/4 cup all-purpose flour

Optional Toppings:

  • Fresh fruit or fruit compote
  • Whipped cream
  • Chocolate ganache
  • Crushed cookies or candy

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Make the Crust:
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
    • Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
  3. Prepare the Filling:
    • In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 2–3 minutes.
    • Add the eggs, one at a time, mixing well after each addition.
    • Mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
  4. Assemble and Bake:
    • Pour the cheesecake batter over the cooled crust and spread it evenly.
    • Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
  5. Cool the Cheesecake:
    • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
    • Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
  6. Serve:
    • Remove the springform pan and transfer the cheesecake to a serving plate. Add your favorite toppings and slice to serve.

Notes

  • For a water bath, wrap the bottom of the springform pan in foil and place it in a roasting pan. Fill the roasting pan with 1 inch of hot water before baking.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Find it online: https://recipe.ukfinda.com/the-best-cheesecake-recipe.htm