There’s nothing quite like the creamy, velvety perfection of a homemade cheesecake, and this recipe delivers just that. With a rich, buttery graham cracker crust and a lusciously smooth filling, every bite is a symphony of textures and flavors. The balance of tangy cream cheese and sweet vanilla creates a dessert that’s indulgent yet perfectly balanced. In just 20 minutes of prep and a little over an hour in the oven, you’ll have a masterpiece that’s worth the wait.
After cooling for six hours, this cheesecake transforms into a slice of heaven—firm yet melt-in-your-mouth tender. Each decadent serving is a treat for the senses, with a golden crust and a creamy center that’s impossible to resist. Whether it’s for a special occasion or a well-deserved treat, this cheesecake is sure to impress. With 12 generous slices, it’s perfect for sharing—or savoring all to yourself!
Ingredients for The Best Cheesecake
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white sugar)
- 7 Tablespoons butter, melted
- Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature (910g)
- 1 cup sugar (200g)
- ⅔ cups sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and brown sugar. Add melted butter and mix well with a fork. Press the mixture firmly into the bottom and sides of a 9-inch springform pan. Set aside.
- Make the filling: In a stand mixer or large bowl (using a hand mixer), beat the cream cheese until smooth and creamy. Add sugar and mix until combined.
- Add sour cream, vanilla extract, and salt. Mix until well combined, scraping the sides and bottom of the bowl with a spatula to ensure even mixing.
- With the mixer on low speed, gradually add the lightly beaten eggs, one at a time, mixing just until each egg is incorporated. Scrape the bowl again to ensure everything is well combined.
- Assemble and bake: Pour the cheesecake batter into the prepared crust. Place the springform pan on a foil-lined cookie sheet to catch any leaks. Bake on the center rack for 50-60 minutes, or until the edges are slightly puffed and lightly golden, and the center is jiggly but springs back to the touch.
- Cool the cheesecake: Remove from the oven and let it cool on top of the oven for 10 minutes. Use a knife to gently loosen the crust from the sides of the pan to prevent cracks. Allow the cheesecake to cool for 1-2 hours at room temperature, then refrigerate for at least 6 hours or overnight.
- Serve: Remove the springform ring just before serving. Enjoy your creamy, delicious cheesecake!
Perfect Pairings: Toppings and Sauces
Elevate your cheesecake with delicious toppings! Try a classic strawberry compote (1 cup strawberries, ¼ cup sugar, simmered until thickened) or a drizzle of caramel sauce for a sweet twist. For a tangy contrast, a lemon curd or raspberry coulis works wonders. Fresh berries, whipped cream, or a dusting of powdered sugar are simple yet elegant options.
Serve It Right: Presentation Tips
For a stunning presentation, slice your cheesecake with a warm knife (dip it in hot water and wipe dry) for clean edges. Pair each slice with a dollop of whipped cream and a mint leaf for a restaurant-worthy look. Serve on a chilled plate to keep it firm and refreshing.
Keep It Fresh: Storage and Reheating
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating to preserve its creamy texture.
Mix It Up: Recipe Variations
Experiment with flavors by adding 1/4 cup cocoa powder for a chocolate cheesecake or swirl in 1/2 cup peanut butter for a nutty twist. For a fruity version, fold in 1 cup mashed berries or top with a fruit glaze. Swap the graham cracker crust for an Oreo or shortbread crust for a fun change.
Time-Saving Hacks
Short on time? Use a pre-made graham cracker crust to skip the crust prep. Soften cream cheese quickly by microwaving it in 10-second intervals until just pliable. Bake the cheesecake a day ahead to allow ample cooling time without stress.
The Best Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 170g
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar can substitute white
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup sugar 200g
- ⅔ cups sour cream 160g
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!