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Best Cheesecake Recipe

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This classic cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust. Perfectly baked using a two-temperature method to achieve a dense yet velvety texture. Ideal for any occasion, served plain or topped with your favorite fruits or sauces.

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

  • Any desired cheesecake toppings

Instructions

  1. Prepare Oven and 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 firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake crust for 7 minutes. Remove and set aside.
  2. Reduce Oven Temperature: Lower the oven temperature to 325°F to prepare for baking the filling.
  3. Mix Cream Cheese Base: In a large bowl or stand mixer, beat cream cheese for 30 seconds until smooth. Scrape sides and bottom, then add sugar, sour cream, and vanilla extract. Mix until well combined, scraping again.
  4. Add Eggs: In a separate bowl, whisk eggs until well beaten. With mixer on low, slowly add eggs to cream cheese mixture. Stop mixing as soon as eggs are incorporated. Remove bowl and scrape sides and bottom, folding gently to smooth out lumps.
  5. Remove Air Bubbles and Pour Filling: Tap the bowl on the counter for 30-45 seconds to release air bubbles visible popping on the surface. Pour batter into prepared crust and smooth the top carefully; the pan will be very full.
  6. Bake Cheesecake: Bake at 325°F for 30 minutes. Then reduce oven temperature to 250°F and bake an additional 45 minutes. After baking, turn oven off and keep cheesecake inside for 30 minutes with the door closed to finish cooking gently.
  7. Cool Cheesecake: Crack open the oven door slightly and let cheesecake cool slowly inside for 1 hour. Remove and let sit at room temperature for 3-4 hours before covering with plastic wrap and refrigerating.
  8. Chill and Serve: Refrigerate cheesecake for at least 6 hours or overnight until fully chilled. To serve, remove springform collar, add desired toppings, and use a sharp knife dipped in hot water (wiped dry) to slice clean pieces, dipping knife between slices for best results.

Notes

  • Using room temperature ingredients like cream cheese, sour cream, and eggs ensures a smooth, lump-free batter.
  • Tapping the batter removes air bubbles that can cause cracks during baking.
  • Gradual temperature reduction during baking helps prevent cracks and creates a creamy texture.
  • Slow cooling and chilling improve cheesecake texture and flavor development.
  • Don’t open the oven door during baking except when the final slow cool phase is done to maintain stable baking temperature.
  • Adjust toppings to personalize the cheesecake with fruits, sauces, or nuts.

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