The BEST Cheesecake Recipe
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!
- 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
Ingredients
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
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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://ukfinda.com/the-best-cheesecake-recipe/