The BEST Cheesecake Recipe

455 mins
Serves 12
https://sugarspunrun.com/best-cheesecake-recipe/

Directions

  1. 1Preheat oven to 325F (160C).
  2. 2Preheat oven to 325F (160C).
  3. 3Preheat oven to 325F (160C).
  4. 4Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
  5. 5Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
  6. 6Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
  7. 7Add melted butter and use a fork to combine ingredients well.
  8. 8Add melted butter and use a fork to combine ingredients well.
  9. 9Add melted butter and use a fork to combine ingredients well.
  10. 10Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan.
  11. 11Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan.
  12. 12Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan.
  13. 13Set the crust aside.
  14. 14Set the crust aside.
  15. 15Set the crust aside.
  16. 16In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy, avoiding over-beating to prevent incorporating too much air.
  17. 17In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy, avoiding over-beating to prevent incorporating too much air.
  18. 18In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy, avoiding over-beating to prevent incorporating too much air.
  19. 19Add sugar and stir again until creamy.
  20. 20Add sugar and stir again until creamy.
  21. 21Add sugar and stir again until creamy.
  22. 22Add sour cream, vanilla extract, and salt, and stir until well-combined.
  23. 23Add sour cream, vanilla extract, and salt, and stir until well-combined.
  24. 24Add sour cream, vanilla extract, and salt, and stir until well-combined.
  25. 25If using a stand mixer, pause periodically to scrape the sides and bottom of the bowl with a spatula for even incorporation.
  26. 26If using a stand mixer, pause periodically to scrape the sides and bottom of the bowl with a spatula for even incorporation.
  27. 27If using a stand mixer, pause periodically to scrape the sides and bottom of the bowl with a spatula for even incorporation.
  28. 28With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
  29. 29With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
  30. 30With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
  31. 31Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
  32. 32Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
  33. 33Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
  34. 34Pour cheesecake batter into the prepared springform pan.
  35. 35Pour cheesecake batter into the prepared springform pan.
  36. 36Pour cheesecake batter into the prepared springform pan.
  37. 37To insure against leaks, place the pan on a cookie sheet that’s been lined with foil.
  38. 38To insure against leaks, place the pan on a cookie sheet that’s been lined with foil.
  39. 39To insure against leaks, place the pan on a cookie sheet that’s been lined with foil.
  40. 40Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed).
  41. 41Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed).
  42. 42Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed).
  43. 43Edges should be slightly puffed and may have just begun to turn a light golden brown, and the center should spring back to the touch but will still be Jello-jiggly; avoid over-baking.
  44. 44Edges should be slightly puffed and may have just begun to turn a light golden brown, and the center should spring back to the touch but will still be Jello-jiggly; avoid over-baking.
  45. 45Edges should be slightly puffed and may have just begun to turn a light golden brown, and the center should spring back to the touch but will still be Jello-jiggly; avoid over-baking.
  46. 46Remove from oven and allow to cool on top of the oven for 10 minutes.
  47. 47Remove from oven and allow to cool on top of the oven for 10 minutes.
  48. 48Remove from oven and allow to cool on top of the oven for 10 minutes.
  49. 49Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake cools and shrinks.
  50. 50Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake cools and shrinks.
  51. 51Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake cools and shrinks.
  52. 52Do not remove the ring of the springform pan at this stage.
  53. 53Do not remove the ring of the springform pan at this stage.
  54. 54Do not remove the ring of the springform pan at this stage.
  55. 55Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to the refrigerator.
  56. 56Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to the refrigerator.
  57. 57Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to the refrigerator.
  58. 58Allow cheesecake to cool overnight or at least 6 hours in the refrigerator.
  59. 59Allow cheesecake to cool overnight or at least 6 hours in the refrigerator.
  60. 60Allow cheesecake to cool overnight or at least 6 hours in the refrigerator.
  61. 61Remove the ring of the springform pan just before serving then return it to the pan to store.
  62. 62Remove the ring of the springform pan just before serving then return it to the pan to store.
  63. 63Remove the ring of the springform pan just before serving then return it to the pan to store.
  64. 64Enjoy!
  65. 65Enjoy!
  66. 66Enjoy!

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 2 Tablespoons sugar
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white)
  • 1 Tablespoon brown sugar (can substitute white)
  • 1 Tablespoon brown sugar (can substitute white)
  • 7 Tablespoons butter melted
  • 7 Tablespoons butter melted
  • 7 Tablespoons butter melted
  • 32 oz cream cheese softened to room temperature
  • 32 oz cream cheese softened to room temperature
  • 32 oz cream cheese softened to room temperature
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 0.66 cups sour cream
  • 0.66 cups sour cream
  • 0.66 cups sour cream
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons vanilla extract
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 4 large eggs room temperature, lightly beaten
  • 4 large eggs room temperature, lightly beaten
  • 4 large eggs room temperature, lightly beaten

Equipment

9" Springform panMixing bowlsstand mixerhand mixerforkspatulacookie sheetfoilknife

Tips

  • Use room temperature ingredients to prevent lumps and ensure a smooth, creamy texture.
  • Avoid over-beating eggs to prevent ruining the texture and causing cracks; add them gradually on low speed.
  • Minimize opening the oven door during baking to maintain temperature and prevent sinking or cracking.
  • After baking, cool for 10 minutes then run a knife around the springform pan to loosen the crust, preventing cracks as the cheesecake shrinks.
  • Allow the cheesecake to cool to room temperature gradually before chilling in the refrigerator to avoid cracks.
  • Cheesecake should be stored chilled in the refrigerator, covered.
  • Cheesecake can be frozen by wrapping in plastic wrap and then foil, and thawed overnight in the fridge.
The BEST Cheesecake Recipe | Clip Recipe