The Best Cheesecake

Name: The Best Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 380 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 4 packages cream cheese (225g each, softened); 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs (room temperature); 3/4 cup sour cream (room temperature); 1/4 cup all-purpose flour

380 min 12 slices Medium

All Recipes

The Best Cheesecake

Indulge in the ultimate creamy and rich cheesecake that melts in your mouth.

Prep

20 min

Cook

60 min

Total

380 min

Servings

Difficulty

Medium

Cheesecake is a timeless dessert adored by many for its rich, creamy texture and delightful taste. Originating from ancient Greece, it has evolved into countless variations across the globe, with New York-style cheesecake being one of the most popular. This recipe will guide you through creating a classic cheesecake with a smooth, velvety filling and a buttery graham cracker crust, ensuring a perfect slice every time. Whether you're a seasoned baker or trying this for the first time, this recipe promises delicious results.

Ingredients

Servings

Crust

Filling

Instructions

Preheat oven

Preheat your oven to 325°F (160°C).

Prepare the crust

Mix graham cracker crumbs, sugar, and melted butter together. Press the mixture into the bottom of a 23 cm (9-inch) springform pan. Bake for 10 minutes, then let it cool.

Pro tip: Use the bottom of a flat glass to press the crust evenly.

Make the filling

In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla and mix. One by one, add the eggs, beating just until combined. Mix in sour cream and flour.

Pro tip: Avoid over-mixing to prevent air bubbles.

Pour filling

Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake in a water bath

Place the springform pan inside a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan. Bake for 50-60 minutes until the centre is just set.

Pro tip: The cheesecake should slightly jiggle in the centre when done.

Chill the cheesecake

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove from the oven and refrigerate for at least 5 hours or overnight.

Serve

Remove the cheesecake from the pan, slice, and serve with your choice of toppings.

Pro tip: Run a knife around the edge before releasing the springform pan to avoid cracks.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature for a smooth batter.</li><li>Bake in a water bath to avoid cracks on the surface.</li><li>Chill the cheesecake overnight for best texture and flavour.</li></ul>

Serving Suggestions

Serve your cheesecake plain or with a variety of toppings like fresh berries, chocolate sauce, or caramel for an added touch of sweetness. This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days, making it a convenient dessert for entertaining. For freezing, wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.