Description
This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Perfectly baked and chilled for hours to create a rich, luscious dessert, it serves 12 and can be topped with your favorite fruits or sauces for a delightful treat.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
Filling
- 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)
Toppings (Optional)
- Any desired cheesecake toppings
Instructions
- Preheat oven and prepare crust: Place oven racks in the center of the oven and preheat to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles damp sand. Press the crust firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then remove and set aside.
- Reduce oven temperature: Lower the oven temperature to 325°F in preparation for baking the filling.
- Prepare filling base: In a large bowl or stand mixer, beat the cream cheese on medium speed for 30 seconds until smooth. Scrape sides and bottom of bowl and add granulated sugar, sour cream, and vanilla extract. Mix again until fully incorporated, scraping the bowl once more to ensure even mixing.
- Add eggs: In a separate bowl, whisk the eggs until well beaten. With the mixer on low, gradually add the eggs to the cream cheese mixture, stopping once just combined. Scrape down the bowl thoroughly and fold any small lumps with a rubber scraper to maintain a smooth batter.
- Remove air bubbles: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles; you should see bubbles popping on the surface. Pour the filling into the prepared crust and smooth the top gently. The pan will be very full.
- Bake cheesecake: Bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F and bake for an additional 45 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to allow carryover cooking.
- Cool cheesecake slowly: Crack the oven door open slightly and let the cheesecake cool slowly for one hour. Then remove from oven; the cheesecake should still be slightly warm. Bring it to room temperature on the counter for 3-4 hours before covering with plastic wrap and refrigerating.
- Chill and serve: Refrigerate the cheesecake for at least 6 hours or overnight until fully chilled. To serve, remove the springform collar and decorate with desired toppings. For clean slices, dip a sharp knife in hot water, wipe it dry, and slice, repeating between each cut.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter.
- Do not overmix once eggs are added to prevent cracking during baking.
- Tapping the batter removes air bubbles that can cause surface cracks.
- Slow cooling in the oven prevents sudden temperature changes that might cause cracks.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Customize with toppings such as fresh berries, fruit compotes, chocolate ganache, or caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
