Name: The Best Cheesecake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (170g); 2 Tablespoons sugar; 1 Tablespoon brown sugar (can substitute white sugar); 7 Tablespoons butter, melted; 32 oz cream cheese, softened to room temperature (910g); 1 cup sugar (200g); ⅔ cups sour cream (160g); 1 ½ teaspoons vanilla extract; ⅛ teaspoon salt; 4 large eggs, room temperature, lightly beaten

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Introduction

This classic cheesecake recipe offers a perfectly creamy texture with a rich graham cracker crust. It’s simple to make and ideal for any occasion, delivering a timeless dessert everyone will love.

A close-up view of a cheesecake with two main layers: the thick, crumbly golden-brown crust that wraps around the sides, and the smooth, creamy pale yellow top layer. The cheesecake is sitting on a dark metal springform pan base, which rests on a purple textured cloth on a white marbled surface. The top of the cheesecake has a clean, even, matte finish, while the crust has a rough, grainy texture. In the blurred background, part of a black springform pan is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs (170g)
2 tablespoons sugar
1 tablespoon brown sugar (can substitute white)
7 tablespoons butter, melted
32 oz cream cheese, softened to room temperature (910g)
1 cup sugar (200g)
⅔ cup sour cream (160g)
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs, room temperature, lightly beaten

Instructions

Step 1: Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and brown sugar in a bowl, stirring well. Add melted butter and mix with a fork until fully combined.
Step 2: Pour the crumb mixture into a 9-inch springform pan. Press firmly into the bottom and up the sides. Set aside.
Step 3: In a stand mixer bowl or large mixing bowl, beat the cream cheese until smooth and creamy. Avoid over-beating to prevent incorporating excess air.
Step 4: Add sugar and beat again until creamy.
Step 5: Mix in sour cream, vanilla extract, and salt until well combined. If using a stand mixer, pause to scrape the bowl sides and bottom with a spatula periodically.
Step 6: With mixer on low speed, gradually add the beaten eggs one at a time. Stir just until each egg is incorporated. Scrape the bowl again to ensure an even mixture.
Step 7: Pour the batter into the prepared crust. Place the springform pan on a foil-lined cookie sheet to catch any possible leaks.
Step 8: Bake on the center rack for 50-60 minutes. The edges should puff slightly and begin to turn light golden brown. The center will be jiggly but should spring back when gently touched. Avoid over-baking.
Step 9: Remove from oven and let cool on top of the oven for 10 minutes. Then, gently run a knife around the inside edge of the pan to loosen the crust—this helps prevent cracks as it cools.
Step 10: Allow the cheesecake to cool 1-2 hours at room temperature before refrigerating. Chill overnight or at least 6 hours. Remove the springform pan ring just before serving, then replace it to store any leftovers.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter for a subtle citrus note.
Use white sugar instead of brown sugar in the crust if you prefer a less caramelized flavor.
Ensure cream cheese and eggs are at room temperature to prevent lumps in the batter.
To avoid cracks, don’t over-mix and remove the cake from the oven as soon as the center is set but still slightly jiggly.

Storage

Store cheesecake covered in the refrigerator for up to 5 days. For best texture, allow it to come to room temperature for 15-20 minutes before serving. Leftover cheesecake slices can be frozen individually, wrapped well, for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

A single slice of cheesecake sits on a white plate with a scalloped edge, resting on a teal cloth over a white marbled surface. The cheesecake has three visible layers: a crumbly golden-brown crust at the bottom, a thick and creamy off-white cheese filling in the middle, and a smooth pale yellow top layer. Two fresh berries, a bright red raspberry and a dark purple blackberry with a green leaf, sit on the top center of the slice, adding contrasting color and texture. In the blurred background, more cheesecake slices and berries are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits, chocolate cookie crumbs, or even a nut-based crust for a twist on the classic.

How do I prevent cracks on my cheesecake?

Avoid over-beating the batter, bake at a steady low temperature, and loosen the edges with a knife after baking before cooling. Cooling gradually and chilling overnight also helps reduce cracking.