There’s something truly magical about a creamy cheesecake that just hits the spot. Whether it’s a special occasion or a simple family dinner, this Best Cheesecake Recipe is sure to impress. With its rich, velvety texture and buttery graham cracker crust, it brings warmth and joy to any gathering. I’ve enjoyed making this recipe for years, often with my loved ones gathered around the kitchen, eagerly waiting for that first slice to be served.
Why Make This Recipe
This cheesecake is not just another dessert; it’s a family favorite that brings happiness with every bite. It’s perfect for birthdays, holidays, or even a cozy weeknight treat. The creamy filling paired with the crunchy crust creates a delightful contrast that everyone loves. Plus, it’s an excellent way to showcase seasonal toppings like fresh berries or whipped cream, making it ideal for any time of year.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
Making cheesecake at home also allows you to control the ingredients and flavors, ensuring it’s just how you like it. Whether for a potluck or a simple weeknight dessert, this cheesecake is a comforting classic that can turn any meal into a celebration.
How to Make Best Cheesecake Recipe
Creating this cheesecake is a straightforward process that produces impressive results. It starts with preparing a buttery graham cracker crust that sets the stage for the rich filling. After mixing the cream cheese to a velvety smoothness, you’ll gradually incorporate eggs for that perfect texture. Tapping the bowl helps release any air bubbles, resulting in a dense and creamy cake. The baking time is key: start high, then lower the temperature to ensure even cooking without cracking. After baking, a slow cooling ensures the cheesecake remains smooth and creamy.
Ingredients
To create the perfect cheesecake, gather these items:
1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
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)
Any desired cheesecake toppings
For a twist on the crust, consider using crushed Oreos or adding some spices like cinnamon for warmth. If you’re looking to lighten up the recipe, you can substitute some cream cheese with Greek yogurt.
Directions
Place oven racks in the center of the oven. Preheat oven to 350° F. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.
In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold them in using a rubber scraper.
Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. It will be very full!
Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack the oven door to let cheesecake cool slowly for one hour before removing. At this point, the cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
How to Serve Best Cheesecake Recipe
When it comes to serving, the possibilities are endless! A simple dollop of whipped cream on each slice turns this cheesecake into an elegant treat. Fresh fruits like strawberries, blueberries, or a berry compote bring a burst of color and flavor, making it even more inviting. If you’re hosting a gathering, consider setting up a toppings bar where guests can choose their own toppings. Chocolate shavings or caramel drizzle can elevate the dessert, making it a hit with both kids and adults.
How to Store
Storing your cheesecake properly ensures you’ll enjoy every bite. After chilling, cover the cheesecake in the springform pan with plastic wrap and keep it in the fridge. It can stay fresh for about 5 to 7 days. If you want to keep it longer, you can freeze it! Just wrap the cheesecake tightly in plastic wrap followed by aluminum foil and it will be good in the freezer for about 2 to 3 months. Just remember to thaw it in the fridge before serving.
Tips to Make
Here are some practical tips to enhance your cheesecake-making experience. Make sure all of your ingredients are at room temperature before you begin, as this helps achieve that smooth texture. Avoid overmixing once the eggs are added, as this can introduce air bubbles into the batter, which may cause cracks during baking. When cooling the cheesecake, be patient—allowing it to cool gradually in the oven will greatly improve the final texture. Lastly, don’t hesitate to personalize with your favorite flavors, whether it’s adding lemon zest to the batter or a hint of espresso for a mocha cheesecake.
Variations
Get creative with your cheesecake! You can make a chocolate version by adding cocoa powder to the batter or layering melted chocolate for a rich contrast. Consider incorporating seasonal flavors like pumpkin puree in the fall or peppermint extract during the holidays. If you’re feeling adventurous, why not try adding crumbled cookies or fruit into the filling for unexpected flavors and textures? There are endless ways to put your spin on this classic recipe.
FAQs
What’s the best way to prevent cracks in my cheesecake?
To minimize cracks, avoid overmixing, use room-temperature ingredients, and let the cheesecake cool gradually in the oven.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is actually best made a day in advance to allow the flavors to meld and the texture to set beautifully.
How long does cheesecake last in the fridge?
When stored properly, cheesecake can last 5 to 7 days in the refrigerator.
For More Recipe Inspiration
If you’re looking for more delicious treats, be sure to check out my protein-packed muffin recipe or discover the fun of mini bento cakes. Each recipe offers its unique twist on your favorite flavors and is perfect for family fun.
Visit our social pages for more delicious recipes and inspiration:
https://www.pinterest.com/quickcakes/
Best Cheesecake
Ingredients
Method
- Place oven racks in the center of the oven and preheat to 350°F.
- In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 7 minutes, then remove from the oven and set aside.
- Reduce oven temperature to 325°F.
- In a large bowl or using a stand mixer, mix cream cheese for 30 seconds until smooth.
- Scrape the sides and bottom, then add granulated sugar, sour cream, and vanilla. Mix until well combined.
- In a separate bowl, whisk eggs until well beaten.
- With the mixer on low, gradually add the eggs to the cream cheese mixture until just incorporated.
- Tap the bowl on the counter for 30-45 seconds to release air bubbles.
- Pour the filling into the crust and smooth the top.
- Bake for 30 minutes at 325°F, then reduce temperature to 250°F and bake for an additional 45 minutes.
- Turn off the oven and leave the cheesecake inside for another 30 minutes.
- Crack the oven door and let the cheesecake cool slowly for one hour before removing.
- Bring to room temperature (3-4 hours), cover with plastic wrap, and refrigerate until chilled completely (6 hours to overnight).
- To serve, open the springform pan and remove the collar.
- Decorate as desired, slice with a hydrophilic knife dipped in hot water for clean cuts.