There are desserts that satisfy a sweet tooth—and then there’s cheesecake. Rich, creamy, and indulgently smooth, cheesecake is the crown jewel of baked desserts. I can still remember the first time I attempted to make one from scratch. It was a rainy Sunday, and I was feeling both nostalgic and ambitious. I had always believed cheesecake was a tricky, high-stakes dessert, but once I mastered this recipe, it became my signature dish for holidays, birthdays, and dinner parties. Now, I can confidently say: this is the best cheesecake recipe you’ll ever try.
It combines a buttery graham cracker crust with a velvety filling that bakes to perfection. It’s everything you want in a classic cheesecake—simple, elegant, and utterly delicious.
Why You’ll Love This Recipe
- Unmatched Creaminess: Thanks to the sour cream and perfectly balanced ingredients, the texture is smooth and luscious.
- Foolproof Technique: With a few smart baking tricks, you can avoid cracks and overbaking.
- Make-Ahead Friendly: It needs to chill, making it a perfect dessert to prep the night before.
- Versatile Base: Serve it plain or topped with fresh fruit, chocolate ganache, or caramel drizzle.
- Crowd-Pleaser: It slices beautifully and yields 12 generous servings—perfect for gatherings.
Ingredients You’ll Need
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (170g)
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar (or use white sugar)
- 7 tablespoons unsalted butter, melted
Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature (910g)
- 1 cup granulated sugar (200g)
- ⅔ cup sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks in the water bath. Lightly grease the inside.
2. Make the Graham Cracker Crust
In a mixing bowl, stir together graham cracker crumbs, sugar, and brown sugar. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
3. Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 to 3 minutes. Make sure there are no lumps; this sets the foundation for your filling.
4. Add Sugar and Mix-ins
Gradually add the sugar and beat until fully incorporated. Mix in the sour cream, vanilla extract, and salt until well combined. The mixture should be silky and thick.
5. Add Eggs Gently
With your mixer on low speed, slowly pour in the lightly beaten eggs, mixing just until combined. Avoid overmixing at this stage to prevent excess air from entering the batter, which can cause cracks.
6. Fill the Pan and Smooth
Pour the cheesecake filling over the baked crust. Use a spatula to smooth the top. Gently tap the pan on the counter a few times to release any trapped air bubbles.
7. Bake in a Water Bath
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. This water bath helps regulate the baking temperature and prevents cracking.
8. Bake to Perfection
Bake for 60 to 70 minutes. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan.
9. Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This slow cooling helps avoid sudden temperature changes that can cause cracking.
10. Chill Overnight
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover and refrigerate for at least 6 hours or preferably overnight to allow it to set fully.
Serving and Storage Tips
Serving Suggestions: For a clean slice, dip your knife in warm water and wipe it clean between cuts. Top with fresh strawberries, blueberry compote, or a drizzle of salted caramel for extra flair.
Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
Freezing: You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic and foil, and store for up to 2 months. Thaw overnight in the refrigerator before serving.
Expert Tips for the Perfect Cheesecake
- Use Full-Fat Ingredients: For the creamiest result, don’t substitute low-fat cream cheese or sour cream.
- Room Temperature is Key: Let all ingredients come to room temp before mixing for a smoother batter.
- Avoid Overbaking: Slight jiggle in the center is a good sign! It will firm up as it chills.
- Don’t Skip the Water Bath: It ensures gentle, even cooking and helps eliminate cracks.
- Chill Thoroughly: Refrigeration is what gives cheesecake its signature dense yet creamy texture.
Frequently Asked Questions
1. Why did my cheesecake crack?
Cracks usually form due to overbaking or rapid cooling. Using a water bath and allowing the cake to cool gradually in the oven helps avoid this. Also, don’t overmix your batter, especially after adding the eggs.
2. Can I make this cheesecake without a springform pan?
A springform pan is ideal for easy release, but you can use a deep 9-inch cake pan lined with parchment. Just be cautious when removing it and allow it to chill well for easy slicing.
3. How do I know when the cheesecake is done?
The edges will be set and the center should have a gentle jiggle. If you insert a knife or skewer, it should come out moist but not wet. Don’t wait for the entire cake to be firm—it continues to set as it cools.
4. Can I add flavors to this cheesecake?
Absolutely! You can mix in lemon zest, swirl in chocolate or fruit puree, or add a flavored extract like almond or coconut to switch it up. This recipe is a great base for creative variations.
5. What toppings go best with cheesecake?
Fresh berries, fruit compote, whipped cream, chocolate ganache, crushed toffee, and caramel sauce are all amazing options. Try seasonal toppings to keep it fresh and festive.
Final Thoughts
There’s a reason cheesecake has stood the test of time. It’s rich without being heavy, classic yet endlessly adaptable, and a true crowd-pleaser. Whether you serve it plain or dressed to impress, this recipe delivers a perfect slice every time. With a few simple techniques and a little patience, you can create a stunning dessert that rivals any bakery.
Give it a try and let the compliments roll in. Have a favorite cheesecake variation or a topping combo you love? Share it in the comments—I'd love to hear how you make this classic your own!
The Best Cheesecake Recipe
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs 170g
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar or use white sugar
- 7 tablespoons unsalted butter melted
Cheesecake Filling:
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup granulated sugar 200g
- ⅔ cup sour cream 160g
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 325°F (163°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks in the water bath. Lightly grease the inside.
Make the Graham Cracker Crust
- In a mixing bowl, stir together graham cracker crumbs, sugar, and brown sugar. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
Beat the Cream Cheese
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 to 3 minutes. Make sure there are no lumps; this sets the foundation for your filling.
Add Sugar and Mix-ins
- Gradually add the sugar and beat until fully incorporated. Mix in the sour cream, vanilla extract, and salt until well combined. The mixture should be silky and thick.
Add Eggs Gently
- With your mixer on low speed, slowly pour in the lightly beaten eggs, mixing just until combined. Avoid overmixing at this stage to prevent excess air from entering the batter, which can cause cracks.
Fill the Pan and Smooth
- Pour the cheesecake filling over the baked crust. Use a spatula to smooth the top. Gently tap the pan on the counter a few times to release any trapped air bubbles.
Bake in a Water Bath
- Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. This water bath helps regulate the baking temperature and prevents cracking.
Bake to Perfection
- Bake for 60 to 70 minutes. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan.
Cool Gradually
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This slow cooling helps avoid sudden temperature changes that can cause cracking.
Chill Overnight
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover and refrigerate for at least 6 hours or preferably overnight to allow it to set fully.
Notes
- Use Full-Fat Ingredients: For the creamiest result, don’t substitute low-fat cream cheese or sour cream.
- Room Temperature is Key: Let all ingredients come to room temp before mixing for a smoother batter.
- Avoid Overbaking: Slight jiggle in the center is a good sign! It will firm up as it chills.
- Don’t Skip the Water Bath: It ensures gentle, even cooking and helps eliminate cracks.
- Chill Thoroughly: Refrigeration is what gives cheesecake its signature dense yet creamy texture.
