Description
This Perfect Cheesecake Recipe delivers a smooth, creamy dessert with a buttery graham cracker crust. Baked in a water bath for moisture and even cooking, this classic cheesecake is rich yet light, making it a timeless favorite for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter (melted)
- 1 Tbsp granulated sugar
Cheesecake Filling
- 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
- Prepare Cheesecake Crust: Crush graham crackers into fine crumbs. In a medium bowl, combine the crumbs with melted unsalted butter and 1 tablespoon granulated sugar, stirring until the mixture is fully moistened.
- Form and Bake the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in a preheated conventional oven at 350˚F (177˚C) for 8 minutes. Remove from oven and let cool to room temperature.
- Wrap Pan in Foil: Lay two large sheets of extra-wide heavy-duty foil on the counter. Place the springform pan in the center and fold the foil up around the sides, ensuring there are no holes or gaps to prevent water seepage during baking. Fan the foil tops out to keep the pan rim clear for the cheesecake to rise.
- Make the Cheesecake Batter: Preheat the oven to 450˚F (232˚C). Using a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese and 1 1/4 cups granulated sugar on medium-high speed for 5 minutes until smooth and creamy. Scrape down the bowl and paddle as needed for even mixing.
- Add Eggs: Reduce mixer speed to medium and add eggs one at a time, incorporating fully after each addition. Scrape the bowl as necessary to maintain smooth texture.
- Incorporate Remaining Ingredients: Lower the mixer speed to low. Add 1/4 cup sour cream and 1/2 tablespoon vanilla extract, mixing just until combined. Avoid over-mixing to maintain cheesecake’s creamy texture.
- Pour Batter into Crust: Pour the cheesecake batter evenly over the cooled crust in the foil-wrapped springform pan.
- Prepare Water Bath: Boil a large pot of water, preparing more water than you think you’ll need. Place the springform pan inside a deep roasting pan. Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan, approximately 1 1/2 to 2 inches of water.
- Bake Cheesecake: Place the roasting pan with the cheesecake and water bath on the oven’s center rack. Bake at 450˚F (232˚C) for 15 minutes, then reduce the oven temperature to 225˚F (107˚C) without opening the door. Continue baking for an additional 60 to 75 minutes, or until the cheesecake center wobbles slightly when tapped.
- Cool and Chill: Remove the cheesecake from the oven and let it rest in the water bath inside the roasting pan for 45 minutes. Then transfer the pan to a wire rack and cool completely. Cover the cheesecake with plastic wrap, taking care that it does not touch the surface of the cake. Refrigerate overnight to allow the cheesecake to fully set before slicing.
Notes
- Make sure cream cheese and eggs are at room temperature to prevent lumps and cracking.
- Wrapping the pan tightly in foil is essential to prevent water from leaking into the crust during the water bath baking.
- The water bath ensures gentle and even heat distribution to avoid cracks and deliver a creamy texture.
- Do not open the oven door during the long low-temp baking stage to maintain steady temperature and prevent cracking.
- Chilling the cheesecake overnight improves texture and flavor, making slicing easier.
- Prep Time: 30 minutes
- Cook Time: 1 hour 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
