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The Best Cheesecake Recipe

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★★★★★

5 from 98 reviews

This classic cheesecake recipe features a rich and creamy filling atop a buttery graham cracker crust. Baked to perfection at a low temperature, this cheesecake has a smooth texture with a slight jiggle in the center, offering the perfect balance of sweetness and tang from sour cream. Ideal for dessert lovers looking for an indulgent yet simple-to-make treat.

Ingredients

Scale

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white sugar)
  • 7 Tablespoons butter, melted

Cheesecake Filling

  • 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

Instructions

  1. Preheat the Oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
  2. Prepare Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and brown sugar. Stir well to blend. Add melted butter and use a fork to thoroughly combine until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom and up the sides of a 9″ springform pan to form an even crust. Set aside.
  3. Mix Cream Cheese: In a stand mixer bowl or a large bowl using a hand mixer, beat the softened cream cheese until smooth and creamy. Take care not to overbeat to avoid incorporating excess air.
  4. Add Sugar: Add sugar to the cream cheese and mix again until creamy and fully integrated.
  5. Combine Sour Cream, Vanilla, and Salt: Stir in sour cream, vanilla extract, and salt. Pause to scrape the bowl with a spatula frequently ensuring even mixing.
  6. Incorporate Eggs: With the mixer on low speed, gradually add the lightly beaten eggs one at a time, stirring just until each is incorporated. Avoid overmixing. Scrape the sides and bottom of the bowl again to fully combine all ingredients.
  7. Assemble Cheesecake: Pour the cheesecake batter evenly over the prepared graham cracker crust in the springform pan. Place the pan on a foil-lined cookie sheet to catch any leaks during baking.
  8. Bake: Transfer to the center rack of the preheated oven and bake for 50-60 minutes. The cheesecake edges will puff slightly and may turn a light golden brown. The center should be jiggly but spring back when touched. Avoid overbaking to maintain a creamy texture.
  9. Cool Initial: Remove the cheesecake from the oven and allow it to cool on top of the oven for 10 minutes. Run a knife around the pan edges to loosen the crust to prevent cracking as it cools and contracts. Do not remove the springform ring yet.
  10. Cool to Room Temperature: Let the cheesecake cool on the counter for 1-2 hours until close to room temperature.
  11. Refrigerate: Cover and chill the cheesecake in the refrigerator overnight or for at least 6 hours to fully set.
  12. Serve: Just before serving, remove the springform ring, slice, and enjoy. Replace the ring to store leftovers in the fridge.

Notes

  • For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
  • Do not overbeat the batter to keep the cheesecake creamy and avoid cracks.
  • Baking times may vary depending on your oven; check the cheesecake starting at 50 minutes.
  • Loosening the cheesecake from the pan edges when warm helps to prevent cracks as it cools.
  • Chilling the cheesecake overnight improves flavor and texture.

Keywords: cheesecake, classic cheesecake, cream cheese dessert, baked cheesecake, graham cracker crust

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