Description
This classic cheesecake recipe features a buttery graham cracker crust and a creamy, smooth filling made with cream cheese, sour cream, and a hint of vanilla. Baked to perfection, it’s a timeless dessert that’s rich yet light, perfect for special occasions or any time you crave a decadent treat.
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 Filling
- 32 oz cream cheese (softened to room temperature, 910g)
- 1 cup sugar (200g)
- ⅔ cups sour cream (160g)
- 1 ½ teaspoons vanilla bean paste
- ⅛ teaspoon salt
- 4 large eggs (room temperature, lightly beaten)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine graham cracker crumbs, sugar, and brown sugar. Stir until well mixed. Add melted butter and use a fork to thoroughly combine until mixture holds together.
- Press Crust: Pour the crumb mixture into a 9-inch springform pan. Press firmly to spread the crust evenly across the bottom and partially up the sides. Set the pan aside.
- Mix Cream Cheese: In a stand mixer bowl or large mixing bowl, add softened cream cheese. Mix on medium speed until smooth and creamy, taking care not to over-beat to avoid incorporating excess air.
- Add Sugar: Add sugar to the cream cheese and continue stirring until fully combined and creamy.
- Add Sour Cream, Vanilla, and Salt: Mix in sour cream, vanilla bean paste, and salt until the mixture is uniformly combined. Pause occasionally to scrape down the sides and bottom of the bowl for even mixing.
- Incorporate Eggs: With the mixer on low speed, gradually add the lightly beaten eggs one at a time. Stir gently after each addition until just incorporated. Use a spatula to scrape the bowl and ensure everything is mixed evenly.
- Transfer Batter to Pan: Pour the cheesecake batter into the prepared springform pan. Place the pan on a foil-lined cookie sheet to catch any potential leaks.
- Bake: Bake the cheesecake in the preheated oven for 50-60 minutes. The edges should be lightly puffed and beginning to turn golden brown, while the center remains jiggly but springs back slightly when touched. Avoid over-baking to maintain the perfect texture.
- Initial Cooling: Remove the cheesecake from the oven and let it cool on top of the oven for 10 minutes. Carefully run a knife around the inside edge of the springform pan to loosen the crust, preventing cracks during cooling. Do not remove the springform ring yet.
- Cool to Room Temperature: Allow the cheesecake to cool for an additional 1-2 hours until it reaches near room temperature.
- Refrigerate: Transfer the cheesecake to the refrigerator and chill overnight or for at least 6 hours. Just before serving, remove the springform ring. For storage, you can return the ring to keep the cheesecake intact.
Notes
- Use room temperature ingredients, especially eggs and cream cheese, for the smoothest batter and even baking.
- Do not over-beat the cream cheese mixture to avoid excess air, which can cause cracks.
- Baking time can vary based on your oven. The cheesecake is done when the edges are set and lightly golden, but the center still jiggles slightly.
- Loosening the edges after baking prevents cracking as the cheesecake cools and shrinks.
- Chilling the cheesecake overnight improves texture and flavor development.
