PERFECT CHEESECAKE RECIPE
This Perfect Cheesecake recipe creates a creamy, smooth, and rich cheesecake with a golden graham cracker crust. It’s a classic dessert that’s easy to make and perfect for any special occasion.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter melted
For the filling:
- 4 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tablespoon all-purpose flour optional, for added structure
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth, about 2 minutes. Add sugar and vanilla extract, and continue to beat until creamy and well combined.
- Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
- Stir in sour cream, heavy cream, and flour (if using) until smooth and combined.
- Pour the cheesecake filling into the cooled crust and smooth the top.
- Bake for 1 hour 10-15 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to set completely.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving platter.
- Optionally, top with fresh berries, whipped cream, or your favorite fruit topping before serving.
Notes
- Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- If you don’t have a springform pan, you can use a regular 9-inch round pan, but it will be harder to remove the cheesecake.
- You can substitute the graham cracker crust with any other cookie crust (e.g., Oreo, digestive biscuits).
- For extra creaminess, you can replace the heavy cream with full-fat cream cheese.
- You can freeze the cheesecake (before adding any toppings) for up to 1 month. Just wrap it tightly and thaw in the fridge overnight before serving.
- To prevent cracking, avoid opening the oven door while the cheesecake is baking. The slow cooling process in the oven helps minimize cracks.
- You can also add flavored extracts, like almond or lemon, to the filling for a unique twist.