Description
This easy cheesecake recipe delivers a creamy, rich dessert with a classic graham cracker crust. Perfectly smooth and luscious, this cheesecake balances tangy cream cheese with sweet vanilla and a hint of sour cream, making it an ideal treat for any occasion.
Ingredients
Scale
Crust
- 14 graham cracker sheets (221 grams, crushed)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
Filling
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup granulated sugar (200 grams)
- 1 cup heavy cream (227 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract (4 grams)
- 3 large eggs (150 grams, room temperature)
- â…› teaspoon kosher salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers, ¼ cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
- Make the filling: In a large bowl, beat the cream cheese with 1 cup sugar using a hand mixer until smooth and creamy, about 3-5 minutes. Add the heavy cream, sour cream, vanilla extract, and kosher salt, mixing until everything is well incorporated. One by one, add the eggs, beating gently after each addition to avoid incorporating excess air.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake in the preheated oven at 325°F (163°C) for approximately 60 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid over-baking to prevent cracks.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it set fully and develop flavor.
- Serve: Before serving, run a knife around the edges of the pan to loosen the cheesecake, then unlock and remove the springform rim. Slice into 8 or 9 pieces and enjoy the rich, creamy cheesecake.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling without lumps.
- Do not overbeat the eggs to prevent cracks in the cheesecake.
- Use full-fat dairy for the best texture and taste.
- Let the cheesecake chill thoroughly; this improves flavor and firmness.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
