Ultimate Cheesecake

Why Make This Recipe

This cheesecake recipe is a classic that balances creamy richness with just the right amount of sweetness. Whether you’re celebrating a special occasion or simply want a delicious dessert, this cheesecake is sure to impress your family and friends. Its smooth texture and delectable flavor make it a favorite for many, and it can easily be dressed up with your favorite toppings. Plus, making cheesecake from scratch is easier than you might think!

How to Make the Best Cheesecake

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons melted butter
• 40 ounces cream cheese (at room temperature; five 8 oz. packages; 2 1/2 lbs total)
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream (at room temperature)
• 2 teaspoons vanilla extract
• 4 large eggs (at room temperature)
• Any desired cheesecake toppings

Directions:

1. Place oven racks in the center of the oven. Preheat oven to 350° F.
2. In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well mixed and the mixture looks like damp sand. Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then remove from the oven and set aside.
3. Reduce the oven temperature to 325° F.
4. In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add in granulated sugar, sour cream, and vanilla. Mix again until all ingredients are incorporated. Scrape the sides and bottom of the bowl again and mix briefly.
5. Crack the eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture, stopping once the eggs are fully incorporated. Remove the bowl from the mixer and scrape the sides and bottom again to ensure the mixture is smooth. If there are small lumps, try to fold in using a rubber scraper.
6. Once the batter is smooth, tap the bowl on the counter for 30-45 seconds to remove air bubbles. You should see bubbles popping on the surface as you tap.
7. Pour the filling into the center of the graham cracker crust, gently smoothing the top. The pan will be very full!
8. Bake for 30 minutes at 325° F. Then, reduce the temperature to 250° F and continue cooking for 45 minutes more.
9. Once the cooking time is up, turn off the oven but keep the cheesecake inside for another 30 minutes without opening the door. After this, crack the oven door to let the cheesecake cool slowly for one hour.
10. At this point, the cheesecake should be slightly warm. Bring it to room temperature on the counter (this takes about 3-4 hours) before covering with plastic wrap and transferring to the fridge.
11. Refrigerate until chilled completely (6 hours to overnight).
12. To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess, and slice. It’s best to dip the knife in water between each slice for clean-looking pieces.

How to Serve the Best Cheesecake

Cheesecake is versatile and can be enjoyed in many ways. You can serve it plain or top it with fresh fruits, chocolate sauce, caramel drizzle, or whipped cream. For a special touch, consider adding a fruit compote or a layer of chocolate ganache on top. Each slice can be garnished with mint leaves for a pop of color.

How to Store the Best Cheesecake

The cheesecake should be stored in the refrigerator. Cover it tightly with plastic wrap to prevent it from absorbing odors or flavors from other items in the fridge. A properly stored cheesecake can last for up to one week. If you wish to keep it longer, consider freezing individual slices wrapped in plastic wrap and then placing them in an airtight container. Frozen cheesecake can last up to three months.

Tips to Make the Best Cheesecake

1. Ensure all ingredients are at room temperature before starting; this helps create a smooth batter.
2. Avoid overmixing once you add the eggs to prevent cracks in the cheesecake.
3. Tap the bowl on the counter to release air bubbles; this helps maintain the smooth texture.
4. Use a sharp, warm knife when slicing for clean cuts.
5. Let the cheesecake cool slowly in the oven to avoid sudden temperature changes that can cause cracks.

Variation

Feel free to customize this cheesecake! You can add flavors such as lemon zest or chocolate chips into the batter. For a fun twist, consider making a pumpkin cheesecake by adding pumpkin puree and spices during the mixing process.

FAQs

1. Can I use a different crust for my cheesecake?
Yes! You can use different types of crusts like Oreos, vanilla wafers, or even a nut-based crust for a gluten-free option.

2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you are ready to serve it.

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