Creamy Dreamy Cheesecake

Why Make This Recipe

Cheesecake is a classic dessert loved by many for its creamy texture and rich flavor. This best cheesecake recipe stands out because it is easy to make and consistently delivers delicious results. Whether it’s for a special occasion or just a treat for yourself, this cheesecake will impress everyone who gets to enjoy a slice.

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:

1. Place oven racks in the center of the oven. Preheat oven to 350° F.
2. In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated. The mixture should look like damp sand.
3. Using the bottom of a measuring cup, press the crust mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
4. Reduce the oven temperature to 325° F.
5. In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
6. Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop stirring once the eggs have been incorporated.
7. Remove the bowl from the mixer and scrape the sides and bottom again to ensure the mixture is smooth. If there are small lumps, fold them in using a rubber scraper.
8. Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove air bubbles. You should see bubbles popping on the surface.
9. Pour the filling into the center of the graham cracker crust. Gently smooth the top; the pan will be very full!
10. Bake for 30 minutes at 325° F. Then, reduce the temperature to 250° F and continue baking for another 45 minutes.
11. Once baking is done, turn the oven off and keep the cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
12. Crack the oven door to let the cheesecake cool slowly for one hour before removing it. The cheesecake should be slightly warm at this point.
13. Bring the cheesecake to room temperature on the counter (3-4 hours) before covering it with plastic wrap and transferring it to the fridge.
14. Refrigerate until completely chilled (6 hours to overnight).
15. To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. It’s best to dip your knife in water between each slice for clean-looking pieces.

How to Serve Best Cheesecake

Serve the cheesecake chilled, topped with your favorite toppings like fresh fruits, whipped cream, or chocolate sauce. A nice cup of coffee or tea goes perfectly with a slice of cheesecake, making it an excellent dessert for gatherings or a cozy night in.

How to Store Best Cheesecake

Keep any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or store it in an airtight container to maintain freshness. It should stay tasty for up to a week, though we doubt it will last that long!

Tips to Make Best Cheesecake

• Ensure your cream cheese and sour cream are at room temperature to avoid lumps.
• Don’t over-mix the batter once you add the eggs; this helps prevent cracks on the top.
• Tap the bowl to remove air bubbles before baking for a smooth surface.
• Chill for sufficient time; overnight is the best for the best flavor and texture.

Variation

For a chocolate version, you can add melted chocolate to the batter or swirl in your favorite chocolate sauce before baking. Seasonal flavors like pumpkin or lemon can also be integrated into the cream cheese mixture for a fun twist.

FAQs

1. Can I use a different type of crust?
Yes, you can use Oreo crumbs, almond flour, or even a cookie crust for a different flavor.

2. How can I prevent cracks in my cheesecake?
Avoid over-mixing the batter and follow the baking temperatures accurately. Cooling it gradually in the oven can also help.

3. Can I freeze cheesecake?
Yes, you can freeze cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It should keep for about 2-3 months. Just thaw in the fridge before serving.

Best Cheesecake

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• Author: recipesforcook
• Total Time: 1 hour 52 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This classic cheesecake features a creamy texture and rich flavor, perfect for any occasion.

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Ingredients

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• 1 1/4 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons melted butter
• 40 ounces cream cheese (at room temperature)
• 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

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Instructions

1. Preheat the oven to 350°F and place oven racks in the center.
2. In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and remove from the oven.
3. Reduce the oven temperature to 325°F.
4. In a large bowl or stand mixer, mix cream cheese for 30 seconds until smooth. Add sugar, sour cream, and vanilla, then mix until incorporated.
5. In a separate bowl, whisk eggs until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop stirring once combined.
6. Ensure the mixture is smooth by scraping the sides and bottom of the bowl. Tap the bowl on the counter to remove air bubbles.
7. Pour the filling into the graham cracker crust and smooth the top. Bake for 30 minutes at 325°F, then reduce temperature to 250°F and bake for an additional 45 minutes.
8. Turn off the oven and let the cheesecake cool inside for 30 minutes; crack the oven door and allow to cool for 1 hour.
9. Bring to room temperature (3-4 hours), then refrigerate for 6 hours or overnight before serving.
10. To serve, remove from the springform pan, decorate, and slice with a hot knife for clean edges.

Notes

For the best flavor and texture, chill overnight. Use room temperature ingredients to avoid lumps, and prevent cracks by not over-mixing the batter.

• Prep Time: 30 minutes
• Cook Time: 1 hour 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg