The Best Cheesecake Recipe
A simple, classic, and rich cheesecake with a smooth and creamy texture served over a crisp homemade graham cracker crust. No water bath required!
By Simon Leber
Prep time: 20 minutes
Cook time: 75 minutes
Total time: 95 minutes
Servings: 12
Tags: Dessert, Cake, Vegetarian
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tbsp sugar
- 1 tbsp brown sugar
- 7 tbsp butter
- 32 oz cream cheese
- 1 cup sugar
- 0.67 cup sour cream
- 1.5 tsp vanilla extract
- 0.125 tsp salt
- 4 large eggs
Instructions
- 1. Preheat oven to 325°F (160°C).
- 2. Prepare the crust by combining graham cracker crumbs, sugar, and brown sugar. Add melted butter and use a fork to combine well.
- 3. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides. Set aside.
- 4. In a large bowl, beat the softened cream cheese until smooth and creamy. Do not over-beat.
- 5. Add sugar and stir again until creamy.
- 6. Add sour cream, vanilla extract, and salt. Stir until well-combined, scraping the sides and bottom of the bowl.
- 7. With the mixer on low speed, gradually add lightly beaten eggs one at a time, stirring just until each egg is incorporated.
- 8. Pour the batter into the prepared springform pan. Place the pan on a foil-lined cookie sheet to catch any leaks.
- 9. Bake for 50-60 minutes. The edges should be slightly puffed and golden, while the center should still be jiggly like gelatin.
- 10. Remove from the oven and cool on top of the stove for 10 minutes.
- 11. Run a knife gently around the inside of the pan to loosen the crust (to prevent cracking).
- 12. Allow to cool at room temperature for 1-2 hours, then refrigerate for at least 6 hours or overnight before serving.