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The Best Cheesecake

This is the best cheesecake recipe. Smooth, rich, and creamy cheesecake filling is topped on a buttery graham cracker crust. Amazing with or without a fruit topping!
Course Desserts
Cuisine American
Keyword baking, cake, desserts
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 4 hours 20 minutes
Servings 12 servings
Calories 472kcal
Author Jesseca

Equipment

Ingredients

  • 1½ cups graham cracker crumbs
  • 1/4 teaspoon cinnamon
  • 4 tablespoons butter melted
  • 4 8 oz cream cheese packages softened
  • 1½ cups sugar
  • 3/4 cup whole milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
US Customary - Metric

Instructions

  • Preheat the oven to 325 degrees.
  • Line or grease a 9 inch springform pan with parchment or baking spray. Set aside.
  • Combine the graham crackers, cinnamon, and butter in a small bowl. Mix until you get a wet sand like mixture.
  • Press firmly, using the bottom of a measuring cup or bowl, into the bottom of your pan until evenly distributed. Set aside.
  • Combine the cream cheese, sugar and milk in a large mixing bowl, or the bowl of an electric mixer.
  • Beat with a hand mixer, or paddle attachment, on medium speed until fully incorporated and slightly fluffy, about 2 minutes.
  • Stir in the eggs, one at a time, switching to a whisk to mix by hand.
  • Scrape the sides of the bowl and gently mix to incorporate any items that stuck to the side.
  • Fold in the sour cream, vanilla, and flour, using the whisk or a silicone spatula. Try not to over mix and only gently stir until combined.
  • Pour into the prepared baking dish.
  • Bake for 1 hour. Turn off the oven and let the cake rest inside until cooled to room temperature.
  • Transfer the cake to the refrigerator to chill for at least 4 hours, or up to overnight, before removing from the pan.
  • Gently run a knife around the outside of the pan. Release the sides and remove the cheesecake from the dish.
  • Slice and serve.

Notes

  • A water bath can help reduce cracks in your cake.
  • Use room temperature ingredients. Over mixing is one of the main in creating cracked tops. By using room temperature ingredients you are reducing the time needed to fully incorporate the ingredients. 
  • Do not over mix the batter. Like stated above, over mixing will cause big ol’ cracks in your baked cheesecakes. Be sure to mix carefully just until the ingredients are combined. 
  • As tempting as it might be, avoid opening the oven door. Opening and closing the door releases heat causing the oven temperature to fluctuate. This can cause uneven baking and… you guessed it… cause cracking. 
  • If all else fails, and you find yourself faced with a cracked top, top with fruit! The cheesecake will still taste incredible.

HOW TO CREATE A WATER BATH

  1. Start with a large pan, like a roasting pan, that has a bit of a lip or edge. 
  2. Place your spring form pan that is filled with the batter into a larger cake pan. Essentially, you are creating a barrier around you cake to stop water from getting in. So if you have an 8″ spring form pan, place it into an empty 10-12 inch round cake pan.
  3. Place the spring form pan with the extra cake pan into your roasting pan. 
  4. Transfer to the oven. 
  5. Fill the roasting pan with warm water until it reaches halfway up the sides of your cake, but not going over the outer cake pan. 
  6. Bake as normal. 

Nutrition

Serving: 1Servings | Calories: 472kcal | Carbohydrates: 52g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Cholesterol: 161mg | Sodium: 369mg | Fiber: 1g | Sugar: 41g