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

Cook Time 1

Rest Time 3

Total Time 4 20

Servings 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°F (163°C). Line or lightly grease a 9-inch springform pan with parchment or baking spray. Set aside.
In a small bowl, combine the crushed graham crackers, cinnamon, and melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or flat glass. Set aside.
In a large mixing bowl, or the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and milk on medium speed until smooth and slightly fluffy, about 2 minutes.
Switch to a hand whisk and add the eggs one at a time, mixing gently by hand after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Gently fold in the sour cream, vanilla extract, and flour using a silicone spatula or whisk. Stir only until combined, being careful not to overmix.
Pour the batter into the prepared crust. Bake for 1 hour. Without opening the oven, turn off the heat and let the cheesecake rest inside until it reaches room temperature.
Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight.
Run a knife around the edge of the cheesecake before releasing the sides of the springform pan. Slice with a sharp knife, wiping between cuts for clean slices, and serve plain or with your favorite toppings.

Video

Notes

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.
Some stores sell graham cracker crumbs. If you can't find them, add graham crackers into a blender and pulse until smooth.

Nutrition