Description
This Best Easy Cheesecake recipe features a creamy, smooth cream cheese filling atop a buttery graham cracker crust. Baked to perfection, this classic dessert is simple to prepare yet impressive in taste and texture, perfect for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Set aside.
- Make the Filling: Using a hand mixer, beat the softened cream cheese until it becomes smooth and creamy. Add sugar and vanilla extract, mixing thoroughly until combined. Add eggs one at a time, mixing on low speed just until incorporated to avoid overbeating. Finally, fold in the sour cream and heavy cream gently until the batter is smooth.
- Assemble and Bake: Pour the cream cheese filling over the crust in your springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 60 to 70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle when gently shaken.
- Cool: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake cool gradually in the oven for 1 hour to prevent cracking. Afterward, allow it to cool completely to room temperature outside the oven.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to let it set fully and develop maximum flavor and texture.
- Serve: Carefully release the cheesecake from the springform pan. Slice into 12 servings and garnish with fresh berries, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce as desired.
Notes
- Using room temperature eggs and cream cheese helps avoid lumps in the batter.
- Do not overmix the batter once eggs are added to prevent cracks.
- Cooling the cheesecake slowly in the oven helps prevent top cracking.
- Chilling overnight improves the texture and flavor.
- You can substitute the sour cream with Greek yogurt for a slight tang.
- Optional toppings like fresh fruit, whipped cream, or sauces add extra flavor and presentation appeal.
