The Best Cheesecake Recipe
Making the best cheesecake at home is super easy when you know the right steps. This cheesecake recipe gives you a creamy, smooth filling with a crunchy graham cracker bottom. Perfect for birthdays, holidays, or any time you want a tasty dessert. The trick is using good ingredients and being patient while it bakes and cools. Follow these simple steps and you’ll make an amazing cheesecake every single time.
Ingredients
Get everything ready before you start. This makes baking much easier and faster.
For the crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
For the filling:
- 32 oz cream cheese (4 blocks)
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 3 tbsp flour
Make sure your cream cheese and eggs sit out for one hour before mixing. Room temperature ingredients mix better and create a smoother cheesecake without lumps.
Instructions
Preheat the oven to 325°F. Wrap a 9-inch springform pan with foil and grease it.
Mix crust ingredients and press into pan bottom. Bake for 10 minutes, then cool.
Beat cream cheese for 3 minutes until fluffy. Add sugar and beat for 2 minutes. Mix in sour cream, vanilla, and flour. Add eggs one at a time on low speed, mixing just until combined.
Pour filling over the crust. Place the pan in a roasting pan with hot water halfway up the sides. Bake for 75 minutes until the edges set but the center jiggles slightly. Turn off the oven, crack the door, and let sit for 1 hour. Cool at room temperature 1 hour, then refrigerate 4 hours or overnight.
How to Store Cheesecake
Cover your cheesecake with plastic wrap after it cools completely. Don’t let the wrap touch the top or it might stick. Keep it in the fridge for up to 5 days. Always use a clean knife when cutting slices. Cheesecake tastes even better the next day after all the flavors mix together.
Can I Freeze Cheesecake?
Yes, you can freeze cheesecake for up to 2 months. Wrap it really well in plastic wrap first, then cover it with foil. This keeps it fresh and stops freezer burn. Write the date on it so you remember when you froze it. When you want to eat it, move it to the fridge and let it thaw overnight. Never thaw it on the counter because that makes it watery.
More Instructions
Make your cheesecake look fancy with toppings. Fresh strawberries, blueberries, chocolate sauce, or caramel all taste great. Wait until the cheesecake is cold before adding anything on top. This keeps the toppings in place and makes everything look pretty. You can arrange berries in a circle or drizzle chocolate in fun patterns.
Notes
These tips help you understand why each step matters and how to fix problems.
1) Graham Cracker Crust
The crust gives you a nice crunch with the smooth filling. You can buy crumbs already crushed or smash whole crackers yourself. Put them in a bag and roll over them with a rolling pin. Baking the crust first keeps it crunchy even after you add the wet filling. Try chocolate cookies or vanilla wafers instead of graham crackers for different flavors.
2) Cream Cheese
Always use regular full-fat cream cheese. Low-fat cream cheese has too much water and makes runny cheesecake. Let the cream cheese get soft before you mix it. If you forgot to take it out early, cut it into small chunks so it warms up faster. Good quality cream cheese makes a big difference in taste.
3) Bake Time
Every oven is different, so start checking at one hour. The sides should look done but the middle should still jiggle like jello. It’s better to slightly underbake than overbake. Your cheesecake keeps cooking while it cools in the oven. It will get firm in the fridge, so don’t worry if it seems a little soft.
4) Cooling Cheesecake
Cooling slowly is super important for a pretty cheesecake without cracks. When cheesecake cools too fast, it shrinks quickly and the top cracks. That’s why you leave it in the warm oven first, then let it sit on the counter, then put it in the fridge. Be patient and you’ll get a beautiful smooth top.
Nutrition
Nutrition Facts (Per Slice)
| Nutrient | Amount |
| Calories | 450 |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Cholesterol | 145mg |
| Sodium | 320mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 0g |
| Sugars | 24g |
| Protein | 8g |
| Calcium | 120mg |
Based on 12 servings per cheesecake
Cheesecake is a special treat, not something to eat every day. The cream cheese gives you some calcium. If you want fewer calories, cut smaller pieces or share with someone.
Conclusion
This easy cheesecake recipe works perfectly every time. Just remember to use room temperature ingredients, bake it in a water bath, and let it cool slowly. This cheesecake recipe delivers creamy, crack-free results. Use room temperature ingredients, bake with a water bath, and cool gradually for best results. Keep your finished cheesecake in the fridge for up to 5 days or freeze it for 2 months. After you make it a few times, you’ll feel like a pro baker. Your family and friends will love this delicious homemade dessert. If you enjoy baking delicious desserts like this, you’ll also love trying the Best Chocolate Cupcake Recipe for your next sweet treat.
FAQs
Why did my cheesecake crack on top?
Cracks happen when you bake it too long or cool it too fast. Use a water bath while baking and cool it slowly in the oven to stop cracks.
Do I have to use a water bath?
No, but it really helps prevent cracks and bakes everything evenly. You can skip it but might get some cracks on top.
Can I make this without a springform pan?
Yes, but it’s hard to get the cheesecake out of a regular pan. Springform pans make it super easy. If using a regular pan, line it with parchment paper.
How do I know when my cheesecake is done?
The edges should look firm and the center should wiggle just a little. It gets firmer as it cools and chills in the fridge.
Why is my cheesecake watery?
This means it didn’t bake long enough or you didn’t chill it enough. Bake until the edges are firm and put it in the fridge for at least 4 hours.
