Perfect Cheesecake Recipe

Name: Perfect Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 Tbsp unsalted butter, melted; 1 Tbsp granulated sugar; 2 1/4 lb cream cheese, room temperature; 1 1/4 cups granulated sugar; 6 large eggs, room temperature; 1/4 cup sour cream; 1/2 Tbsp vanilla extract

Cheesecake is the quintessential dessert, known for its creamy, rich texture and a sweet, subtle tang that leaves your palate craving more. This Perfect Cheesecake Recipe is an invitation to experience dessert the way it should be—smooth, decadent, and absolutely satisfying. Each bite melts in your mouth, featuring a buttery graham cracker crust that provides the perfect crunch. It is ideal for various occasions, whether it’s a holiday feast, a summer gathering, or simply a weekend treat. With its delightful aroma wafting from the oven, your guests will be drawn to the kitchen, eager to indulge in a slice of this creamy delight. So grab your ingredients and let’s create a cheesecake that becomes a cherished family favorite.

Ingredients

1 1/2 cups graham cracker crumbs: These provide the crumbly foundation for your cheesecake, adding a touch of sweetness.
6 Tbsp unsalted butter, melted: Used to bind the crust together, it adds richness and flavor.
1 Tbsp granulated sugar: Enhances the sweetness of the crust and balances the flavors.
2 1/4 lb cream cheese, room temperature: The star ingredient, giving the cheesecake its creamy texture and rich taste.
1 1/4 cups granulated sugar: Sweetens the cheesecake, creating a delightful contrast with the tanginess of the cream cheese.
6 large eggs, room temperature: These act as a binder that provides the cheesecake with its structure and creaminess.
1/4 cup sour cream: Adds moisture and a subtle tang, making the cheesecake even more luscious.
1/2 Tbsp vanilla extract: Introduces a warm, inviting flavor that enhances the overall profile of the cheesecake.

Step-by-Step Instructions

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar until everything is evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of granulated sugar with an electric mixer until smooth and creamy, about 3-5 minutes.
Add the eggs one at a time, mixing on low speed just until combined.
Stir in the sour cream and vanilla extract until well incorporated.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Prepare a water bath by placing a pan filled with hot water on the bottom oven rack.
Bake the cheesecake on the middle rack for 55-70 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, cool to room temperature and refrigerate for at least 4 hours or overnight before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 55-70 minutes
Total Time: 5 hours (including cooling time)
Servings: 12 slices
Calories: Approximately 480 per slice

Tips, Storage & Variations

Tips: Ensure the cream cheese is at room temperature to achieve a smooth batter without lumps. For best results, mix the cheesecake batter on low speed to prevent incorporating too much air.
Storage: Store leftover cheesecake in the refrigerator, wrapped tightly in plastic wrap or stored in an airtight container, for up to 5 days.
Freezing: Cheesecake can be frozen for up to 3 months. Wrap tightly and place in an airtight container. Thaw overnight in the refrigerator before serving.
Variations: For a flavored variation, consider adding lemon zest for a citrus twist or a swirl of raspberry sauce into the batter before baking.

Frequently Asked Questions

Can I use a different type of crust?
Yes, you can use cookie crumbs, like Oreos, or even a shortbread crust for a different flavor.
How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when you gently shake the pan.
How long does the cheesecake need to cool before serving?
It should cool to room temperature and then be refrigerated for at least 4 hours, preferably overnight.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day or two in advance for ease of serving.
What can I serve with cheesecake?
Fresh fruit, chocolate sauce, or caramel are popular toppings that enhance the cheesecake flavor.
Can I use low-fat cream cheese?
While it is possible, using full-fat cream cheese will yield the best flavor and texture.

Perfect Cheesecake Recipe

Print Recipe

Experience dessert at its finest with this smooth and decadent Perfect Cheesecake, featuring a buttery graham cracker crust and a creamy filling that melts in your mouth.

Author: hannah-reed
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 300 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
2 1/4 lb cream cheese, room temperature
1 1/4 cups granulated sugar
6 large eggs, room temperature
1/4 cup sour cream
1/2 Tbsp vanilla extract

Instructions

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar until everything is evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of granulated sugar with an electric mixer until smooth and creamy, about 3-5 minutes.
Add the eggs one at a time, mixing on low speed just until combined.
Stir in the sour cream and vanilla extract until well incorporated.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Prepare a water bath by placing a pan filled with hot water on the bottom oven rack.
Bake the cheesecake on the middle rack for 55-70 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, cool to room temperature and refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure the cream cheese is at room temperature for a smooth batter. Store leftover cheesecake in the fridge for up to 5 days or freeze for up to 3 months.