Perfect Cheesecake Recipe

There’s nothing quite like the indulgent taste of a perfectly baked cheesecake. Creamy, rich, and velvety smooth, this cheesecake balances sweetness with the slight tang of cream cheese, making each bite melt in your mouth. The golden graham cracker crust adds a delightful crunch, enhancing the overall experience with its buttery flavor. This cheesecake is ideal for special occasions like birthdays, holidays, or simply satisfying your sweet tooth. The aroma that fills your kitchen while it bakes is irresistible, and it’s sure to impress anyone lucky enough to taste it. Get ready to create a dessert that will have everyone asking for seconds!

Ingredients

• 1 1/2 cups graham cracker crumbs (from 12 whole crackers): These form the crust, providing a sweet and crunchy base that contrasts beautifully with the creamy filling.
• 6 Tbsp unsalted butter, melted: This helps bind the crumbs together and adds richness to the crust.
• 1 Tbsp granulated sugar: Enhances the sweetness of the crust just enough for a balanced flavor.
• 2 1/4 lb cream cheese (room temperature, 4 1/2 packages, 8-oz each): The star of the cheesecake, cream cheese lends that signature creamy texture and tangy taste.
• 1 1/4 cups granulated sugar: Sweetens the cream cheese mixture to perfection.
• 6 large eggs (room temperature): These provide structure and richness to the cheesecake, contributing to its smooth consistency.
• 1/4 cup sour cream: Adds a hint of tartness while making the filling incredibly creamy.
• 1/2 Tbsp vanilla extract: Infuses a warm, sweet flavor that complements all the other ingredients beautifully.

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C).

2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until everything is well combined and press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Once done, let it cool completely.

3. Make the Filling: In a large mixing bowl, beat the cream cheese with 1 1/4 cups of granulated sugar on medium speed until the mixture is smooth and creamy, which should take about 3-5 minutes.

4. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

5. Incorporate Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until everything is well blended and creamy.

6. Combine: Pour the cream cheese mixture over the cooled crust in the springform pan.

7. Create a Water Bath: To help the cheesecake bake evenly, place a larger baking pan filled with hot water on the bottom oven rack.

8. Bake the Cheesecake: Bake for 55-70 minutes, or until the edges are set, but the center slightly jiggles when moved. This helps prevent cracking.

9. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This gradual cooling helps maintain the silky texture.

10. Chill: Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes (plus chilling time)
• Servings: 12
• Calories: Approximately 400 calories per slice

Tips, Storage & Variations

• Tips: Ensure your cream cheese is at room temperature for easier mixing and a smoother filling. Avoid overmixing once the eggs are added, which helps prevent cracks.
• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze slices of cheesecake for up to 2 months. Wrap well in plastic wrap and place in a freezer-safe container.
• Flavor Variations: Add lemon zest for a citrusy twist or swirl in raspberry or chocolate ganache before baking for added flavor.

FAQ Section

1. Can I use a different type of crust?
   Yes, you can use crushed cookies, such as Oreo or vanilla wafers, to create a different flavor.

2. What if my cheesecake cracks?
   Avoid overmixing the filling and cooling it gradually in the oven to help prevent cracks.

3. Can I make this cheesecake in advance?
   Absolutely! You can prepare it a day ahead and let it chill overnight for the best flavors.

4. What should I do if the center is too loose?
   If the cheesecake isn’t set after baking, it may need a little more time in the oven. Keep checking every few minutes.

5. How do I know when my cheesecake is done?
   The edges should be set while the center should still jiggle slightly when moved.

6. Can I add toppings?
   Yes! Fresh fruit, whipped cream, or chocolate sauce make excellent toppings.

People Also Ask

1. How long does a cheesecake take to cool?
   It should cool to room temperature for about an hour before refrigerating.

2. Is it necessary to use a water bath for cheesecake?
   While it’s not mandatory, a water bath helps create a moist environment that can prevent cracking and ensure even baking.

3. What is the best way to slice a cheesecake?
   Use a sharp, warm knife and wipe it clean after each slice for neat cuts.

4. Can I use low-fat cream cheese?
   You can, but it may alter the texture and flavor, resulting in a less creamy cheesecake.

5. What temperature should cream cheese be for mixing?
   Room temperature cream cheese is best for achieving a smooth mixture.

6. Can I add chocolate to the cheesecake batter?
   Absolutely, you can melt chocolate and fold it into the batter for a rich chocolate cheesecake.

Conclusion

This perfect cheesecake recipe is sure to become a favorite in your home. Its creamy texture and delightful flavor are hard to resist, and it makes for a stunning dessert at any gathering. I encourage you to give this recipe a try and share it with friends and family. Enjoy every delicious bite of your homemade cheesecake!