THE BEST CHEESECAKE RECIPE
This creamy and rich cheesecake has a buttery graham cracker crust, perfect for any occasion or dessert craving.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
- Make the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream and heavy cream until fully combined.
- Bake the Cheesecake: Pour the cheesecake filling over the crust. Tap the pan on the counter to release any air bubbles. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, chill in the refrigerator for at least 4 hours, preferably overnight.
- Serve: Before serving, carefully remove the cheesecake from the springform pan. Slice and serve with your favorite toppings.
Notes
- Make Ahead: This cheesecake can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
- Customizing the Flavor: Add fruit toppings like berries, or swirl in chocolate or caramel for extra flavor. You can also add a touch of lemon zest to the filling.
- Serving Suggestions: Serve chilled with a dollop of whipped cream, fresh fruit, or a drizzle of chocolate or caramel sauce for an extra indulgent treat.
- Storage Tips: Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage. Thaw before serving.