The Best Cheesecake Recipe is a classic, rich, and creamy dessert that’s perfectly balanced with a buttery, crunchy graham cracker crust and a smooth, velvety filling. This recipe is simple to follow and guarantees a decadent cheesecake every time—no cracks, just pure indulgence.
Here’s how to make The Best Cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs (room temperature)
- 2/3 cup sour cream (for extra creaminess)
- 2/3 cup heavy cream (for smoothness)
For the Topping (optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Chocolate ganache or caramel sauce (optional)
Instructions:
1. Make the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it down evenly.
- Bake the crust for 10 minutes, then remove it from the oven and set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer (hand mixer or stand mixer) until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract, and beat again until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition. Scrape the sides of the bowl as needed. Be careful not to overmix, as this can incorporate too much air and cause cracks.
- Add the sour cream and heavy cream, and mix on low speed until smooth and fully incorporated.
3. Prepare the Cheesecake for Baking:
- Pour the cheesecake filling onto the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- To help prevent cracking, wrap the bottom of the springform pan with aluminum foil (making sure it’s tightly sealed) to catch any potential leaks from the pan. This will also prevent water from seeping into the cheesecake during the water bath process.
4. Bake the Cheesecake:
- Create a water bath by placing the springform pan in a large roasting pan or deep baking dish. Add hot water to the outer pan until it comes about halfway up the sides of the springform pan (this helps regulate the baking temperature and prevents cracking).
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will continue to set as it cools).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
5. Cool and Refrigerate:
- After the cheesecake has cooled for an hour, remove it from the oven and the water bath. Let it cool to room temperature, then transfer to the refrigerator.
- Refrigerate for at least 4 hours (or overnight) to let the cheesecake fully set.
6. Serve:
- Once the cheesecake has chilled, carefully remove it from the springform pan.
- Optionally, top with fresh berries, whipped cream, or a drizzle of chocolate ganache or caramel sauce before serving.
This cheesecake is rich, smooth, and perfectly sweet. The key to a perfect cheesecake is in the gentle baking and proper cooling, which allows the filling to stay creamy without cracks. The graham cracker crust gives it just the right amount of crunch, while the sour cream and heavy cream in the filling provide a rich, velvety texture.
It’s a versatile dessert, too! You can add flavored extracts, fruit toppings, or even swirl in some caramel or chocolate for extra flair. This cheesecake is guaranteed to be a showstopper for any occasion!
Would you go for the classic berry topping, or maybe try something like a salted caramel drizzle or chocolate ganache for a twist?