Are you ready to unlock the secret to the most mouthwatering, silky-smooth cheesecake you've ever tasted? Get ready to impress your friends and family with this foolproof classic American dessert that's so easy, even beginner bakers can create a bakery-worthy masterpiece! This isn't just any cheesecake - it's a creamy, dreamy slice of pure indulgence that will have everyone begging for your recipe.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and have a sand-like texture.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure an even surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, with no visible lumps.
- Gradually add granulated sugar to the cream cheese, continuing to mix until the mixture is well combined and slightly fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Pour in vanilla extract and sour cream, mixing on low speed until just combined. Be careful not to overmix, as this can cause the cheesecake to crack.
- Carefully pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform pan's sides.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a light dusting of powdered sugar.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter - this can incorporate too much air and cause cracking during baking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even more insurance against cracks and a perfectly creamy texture.
- Allow the cheesecake to cool slowly in the oven with the door slightly open to prevent sudden temperature changes that can cause cracking.
- Chill the cheesecake for at least 4 hours, but overnight is even better for the most incredible texture and flavor development.
- Use a hot, clean knife and wipe between slices for perfectly clean cuts when serving.
Nutrition Facts
Calories: 475kcal
Carbohydrates: 35g
Protein: 9g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 140mg
