Introduction

This perfect cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust. Baked in a water bath for a silky texture, it’s an impressive yet approachable dessert that will delight any crowd.

A slice of cheesecake with three visible layers: a crumbly, brown crust at the bottom, a thick and creamy white middle layer with a smooth texture, and a pale yellow, thin top layer. On top, there is a cluster of glossy dark red cherries covered in shiny syrup, with some syrup dripping down the side of the cheesecake. The slice is served on a white plate, next to a silver fork. The scene is set on a white marbled surface with a dark blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (from 12 whole crackers)
6 Tbsp unsalted butter (melted)
1 Tbsp granulated sugar
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

Step 1: Preheat the oven to 350˚F. Crush graham crackers into fine crumbs. In a medium bowl, combine the crumbs with melted butter and 1 tablespoon sugar, stirring until evenly moistened.
Step 2: Press the crumb mixture into the bottom and slightly up the sides of a 9″ springform pan. Bake in the center of the oven for 8 minutes, then remove and cool to room temperature.
Step 3: Wrap the outside of the springform pan with two large sheets of heavy-duty foil to prevent leaks, folding the foil up the sides without holes and fanning the tops to keep the rim clear.
Step 4: Increase oven temperature to 450˚F. In a stand mixer fitted with a paddle attachment, beat cream cheese and 1 1/4 cups sugar on medium-high speed for 5 minutes until smooth, scraping down the sides as needed.
Step 5: Reduce speed to medium, then add eggs one at a time, allowing each to incorporate fully and scraping the bowl between additions.
Step 6: Lower speed to low. Mix in sour cream and vanilla extract just until combined, then pour the batter over the cooled crust in the foil-wrapped pan.
Step 7: Boil a large pot of water. Place the springform pan inside a deep roasting pan and carefully pour the hot water around it until it reaches halfway up (about 1 1/2″ to 2″).
Step 8: Bake the cheesecake at 450˚F for 15 minutes. Without opening the oven door, reduce heat to 225˚F and bake for an additional 60-75 minutes, until the center slightly wobbles when shaken.
Step 9: Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 45 minutes. Transfer to a wire rack to cool completely.
Step 10: Cover the cheesecake loosely with plastic wrap, taking care not to touch the surface. Chill in the refrigerator overnight to fully set before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, lump-free batter.
For a flavored twist, add lemon zest or substitute some sour cream with Greek yogurt.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.
Top the cheesecake with fresh berries or a fruit compote for added color and flavor.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (wrapped well) for up to 2 months. Thaw overnight in the fridge before serving. Reheat is not recommended as it can change the texture.

How to Serve

A cheesecake is shown with two visible layers: a thick, creamy pale yellow top layer and a crumbly light brown crust at the bottom. The cheesecake has one slice cut out, revealing the smooth texture of the creamy top layer and the slightly crumbly crust beneath. It is placed on a white cake stand with a white marbled surface underneath, and some crumbs scattered around the cake's base. The background is dark and blurred, making the cheesecake stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to bake the cheesecake in a water bath?

The water bath helps regulate the temperature around the cheesecake, preventing cracks and promoting even baking for a smooth, creamy texture.

Can I make this cheesecake ahead of time?

Yes, the cheesecake improves in flavor and texture after resting overnight in the fridge, making it a great make-ahead dessert.