Description
This Perfect Cheesecake Recipe delivers a creamy, velvety texture with a rich, buttery graham cracker crust. Baked in a water bath to prevent cracking, this classic dessert is smooth and luscious, ideal for special occasions or anytime you crave a decadent sweet treat.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter (melted)
- 1 Tbsp granulated sugar
Cheesecake Filling Ingredients
- 2 1/4 lb cream cheese (room temperature, about 4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 large eggs (room temperature)
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
- Make the Cheesecake Crust: Crush the graham crackers into fine crumbs. In a medium bowl, mix the crumbs with melted butter and 1 tablespoon of granulated sugar until the mixture is fully moistened.
- Press and Bake the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust in a preheated 350˚F oven for 8 minutes, then remove and let cool to room temperature.
- Prepare the Pan for Water Bath: Lay two large sheets of extra-wide heavy-duty foil on the counter. Place the springform pan in the center and wrap the foil up the sides, ensuring there are no gaps or holes. This protects the cheesecake from water during baking. Fan out the foil at the top so it does not block the pan’s rim and rising batter.
- Make the Cheesecake Filling: Preheat the oven to 450˚F. In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese with 1 1/4 cups sugar on medium-high speed for about 5 minutes until completely smooth, scraping sides as needed.
- Add Eggs: Reduce the mixer speed to medium and add eggs one at a time, incorporating fully between each addition and scraping down the bowl to maintain smoothness.
- Incorporate Sour Cream and Vanilla: On low speed, mix in sour cream and vanilla extract just until evenly combined. Pour the filling over the cooled crust in the foil-wrapped springform pan.
- Prepare the Water Bath: Boil a large pot of water (more than needed to ensure enough). Place the springform pan inside a deep roasting pan and carefully pour the hot water around it, filling halfway up the sides of the springform pan (approximately 1 1/2 to 2 inches).
- Bake the Cheesecake: Transfer the roasting pan with the cheesecake to the oven’s center rack. Bake at 450˚F for 15 minutes, then reduce the oven temperature to 225˚F and continue baking, without opening the door, for an additional 60 to 75 minutes. The cheesecake is done when the center slightly wobbles when the pan is gently tapped.
- Cool and Chill: Remove the cheesecake from the oven and leave it in the water bath for 45 minutes to cool slowly. Transfer the pan to a wire rack and let it cool completely. Cover loosely with plastic wrap without touching the surface of the cake and refrigerate overnight to fully set before slicing.
Notes
- Using room temperature cream cheese and eggs ensures a smooth, lump-free batter.
- Wrapping the pan in foil prevents water from seeping in during the water bath, a crucial step for a crack-free cheesecake.
- Slow cooling in the water bath helps prevent temperature shocks that cause cracking.
- Do not open the oven door during the long bake time after reducing heat to 225˚F to maintain steady temperature.
- Allow the cheesecake to chill overnight for the best texture and flavor development before slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, classic cheesecake, graham cracker crust, cream cheese dessert, water bath cheesecake, creamy dessert
