The Best Cheesecake EVER
Learn how to make the best cheesecake with this melt in your mouth recipe!
Prep Time1 hr 25 mins
Cook Time1 hr 17 mins
Chill Time4 hrs
Total Time6 hrs 42 mins
Yields: 20 servings
For the Crust
- 2 cups (198 g) graham cracker crumbs About 16 whole crackers
- ¼ cup (50 g) granulated sugar
- 5 tablespoons unsalted butter melted
For the Cheesecake
- 32 ounces (908 g) cream cheese softened
- 1 ⅓ cups (267 g) granulated sugar
- 1 cup (227 g) sour cream room temperature
- 1 tablespoon vanilla extract
- 4 large eggs room temperature, lightly beaten
Make the Crust
Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy duty aluminum foil. SEE NOTE 1.
Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the Cheesecake
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. SEE NOTE 2.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
- You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It's not completely necessary but does make it easier to clean the pan.
- Oven temperatures can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.