Perfect Cheesecake Recipe

There’s something extraordinary about a homemade cheesecake that captures the essence of dessert perfection. This perfect cheesecake recipe yields a rich, creamy, and velvety treat with a delightful graham cracker crust that harmonizes beautifully with the luscious filling. The balanced sweetness of the cream cheese combined with a hint of vanilla creates an aroma that fills your kitchen with warmth, making it a wonderful choice for gatherings, special occasions, or simply when you want to indulge yourself. Its smooth texture pairs perfectly with a fresh fruit topping or a drizzle of chocolate, making it versatile for any palate.

Prepare to impress your family and friends with this homemade delight – it’s time to savor every creamy bite!

Ingredients

1 1/2 cups graham cracker crumbs: These create a sturdy, crumbly crust that complements the creamy filling.
6 Tbsp unsalted butter, melted: The butter binds the crumbs together and adds richness.
1 Tbsp granulated sugar: Sweetens the crust slightly, balancing the flavors.
2 1/4 lb cream cheese, room temperature: The main ingredient for a rich and creamy filling. Ensure it is at room temperature for smooth blending.
1 1/4 cups granulated sugar: Provides the necessary sweetness for the cheesecake.
6 large eggs, room temperature: Helps the cheesecake achieve its rich, custardy texture.
1/4 cup sour cream: Adds tanginess and enhances the creaminess of the filling.
1/2 Tbsp vanilla extract: A hint of vanilla adds depth and warmth to the flavor profile.

Step-by-Step Instructions

Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the cream cheese with 1 1/4 cups of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3-5 minutes.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Stir in the sour cream and vanilla extract until well incorporated.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Prepare a water bath by placing a larger baking pan filled with hot water on the bottom oven rack. This helps keep the cheesecake moist.
Place the cheesecake on the middle rack of the oven and bake for 55-70 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to prevent cracking. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 55-70 minutes
Total Time: 4 hours 45 minutes to overnight
Servings: 12 servings
Calories: Approximately 450 per slice

Tips, Storage & Variations

Use a stand mixer for seamless mixing, but a hand mixer works just fine.
For a springform pan, make sure to wrap the outside with foil to prevent water from leaking in during the water bath.
Store leftovers in the refrigerator, covered, for up to 5 days. You can also freeze slices individually for up to 2 months; just thaw in the refrigerator before serving.
Add a fruit topping like strawberries or blueberries for added freshness, or swirl in a bit of chocolate or caramel sauce for extra sweetness.

FAQ Section

Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but the texture may be different and slightly less creamy.

Q: Why is my cheesecake cracking?
A: Cracking often occurs due to a sudden temperature change. Allowing the cheesecake to cool gradually in the oven can help prevent this.

Q: Can I make this cheesecake a day ahead?
A: Yes, this cheesecake is actually best if made a day in advance. It allows the flavors to meld and improves the texture.

Q: What can I use instead of sour cream?
A: You can use Greek yogurt as a substitute for sour cream, which will yield a similar tangy flavor and creaminess.

Q: How long should I let the cheesecake chill?
A: It is recommended to chill for at least 4 hours, but overnight is ideal for the best flavor and texture.

Q: Can I double the recipe for a larger cheesecake?
A: Yes, you can double the ingredients and use a larger pan, but you may need to adjust the baking time accordingly.

Conclusion

This perfect cheesecake recipe is sure to become a beloved favorite in your household. Its creamy texture, delightful flavor, and versatile topping options make it a wonderful treat for any occasion. We encourage you to give this recipe a try and share your delicious results with family and friends. After all, there’s nothing quite like the joy of savoring a homemade cheesecake together. Enjoy the sweet moments!