Description
This best cheesecake recipe features a rich and creamy filling atop a buttery graham cracker crust, baked to perfection without the need for a water bath. The method ensures a smooth texture with minimal cracking, and the cheesecake is perfectly set with a slight wobble in the center, delivering a classic, indulgent dessert perfect for any occasion.
Ingredients
Scale
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs (about 1½ sleeves graham crackers, 198g)
- 3 Tablespoons granulated sugar
- 6 Tablespoons salted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1⅓ cups granulated sugar (267g)
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs, room temperature
Instructions
- Preheat and Prep Pan: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with a circle of parchment paper to enable easy removal of the cheesecake later.
- Make Graham Cracker Crust: Pulse graham crackers in a food processor until fine crumbs form. Add sugar and melted butter and pulse again to combine well.
- Press and Bake Crust: Press the crumb mixture evenly into the bottom and up the sides of the springform pan, compacting with a flat-bottomed glass or measuring cup. Bake for 10 minutes to set the crust, then remove from oven.
- Mix Cream Cheese: Beat the softened cream cheese in a large bowl with a mixer on medium speed until creamy and smooth, taking care not to overmix.
- Add Sugar: Add granulated sugar to the cream cheese and mix just until combined. Scrape the bowl frequently to ensure even mixing.
- Incorporate Sour Cream and Flavorings: Add sour cream, vanilla extract, and salt. Mix just until incorporated, scraping the bowl often to prevent overmixing and air from being whipped into the batter.
- Add Eggs: Lightly beat eggs in a separate bowl, then add to the batter. Mix just until combined, scraping the bowl to ensure uniform mixture.
- Pour and Bake Filling: Pour the batter over the pre-baked crust. Bake for 70 to 80 minutes until edges are light golden brown and center has a slight wobble when gently shaken.
- Cool in Oven: Turn off the oven and open the door wide. Let cheesecake cool inside the oven for 10 minutes in this warm environment.
- Release from Pan and Cool Further: Run a thin knife around the edges to loosen the cheesecake from the pan. Allow to cool at room temperature for 1 to 2 hours before refrigerating.
- Chill: Refrigerate the cheesecake for 4 to 6 hours to fully set before serving.
- Serve: Remove from springform pan and slice with a sharp knife. Optionally add desired toppings before serving.
Notes
- Storage: Keep the cheesecake refrigerated for up to 7 days. You can pre-top it or add toppings fresh before serving.
- Freezing: Freeze cheesecake in the springform pan after loosening the edges. Freeze for 4 hours, then remove from pan, wrap tightly with two layers of plastic wrap, and store up to 3 months. Thaw in the refrigerator before serving.
- Do Not Overmix: Overmixing can incorporate air and cause cracks in the cheesecake.
- No Water Bath Needed: This recipe achieves a smooth, crack-free cheesecake without the traditional water bath technique.
