Description
This Perfect Cheesecake Recipe delivers a smooth, creamy cheesecake with a buttery graham cracker crust. Baked in a water bath for a silky texture and even cooking, this classic dessert is ideal for any occasion. The recipe guides you through making a graham cracker crust, a rich cream cheese batter, and the essential water bath baking technique to achieve a flawless cheesecake every time.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
Cheesecake Filling
- 2 1/4 lb cream cheese, room temperature (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
- Prepare the Cheesecake Crust: Crush the graham crackers into fine crumbs. In a medium bowl, mix the crumbs with melted butter and 1 tablespoon of sugar until the mixture is evenly moistened.
- Form and Bake the Crust: Press the crumb mixture firmly onto the bottom and slightly up the sides of a 9-inch springform pan. Bake in a preheated conventional oven at 350°F (175°C) for 8 minutes. Remove and let the crust cool to room temperature.
- Wrap the Pan for Water Bath: Place two large sheets of extra-wide heavy-duty foil on your countertop. Set the springform pan in the center and carefully fold the foil up the sides, ensuring there are no holes or gaps to prevent water from seeping in. Fan the foil out at the top so it doesn’t interfere with the rising cheesecake.
- Make the Cheesecake Batter: Preheat your oven to 450°F (230°C). Using a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and 1 1/4 cups sugar on medium-high speed for about 5 minutes until completely smooth. Scrape down the bowl and paddle as needed to ensure even mixing.
- Add Eggs: Reduce the mixer speed to medium and add the six eggs one at a time. Allow each egg to fully incorporate before adding the next. Continue scraping the bowl between additions for uniform texture.
- Finish the Batter: Lower the mixer speed to low, then add the sour cream and vanilla extract. Mix just until combined to keep a smooth batter. Pour the prepared batter evenly over the cooled crust in the foil-wrapped pan.
- Prepare the Water Bath: Boil a large pot of water, ensuring you have enough to fill a roasting pan to about 1 1/2 to 2 inches high. Place the cheesecake pan in a deep roasting pan and carefully pour the hot water around the sides of the springform pan, taking care not to splash water into the cheesecake.
- Bake the Cheesecake: Place the roasting pan with the cheesecake on the center oven rack. Bake at 450°F (230°C) for 15 minutes, then reduce the oven temperature to 225°F (107°C) without opening the door. Continue baking for an additional 60 to 75 minutes, or until the center of the cheesecake slightly wobbles when gently tapped.
- Cool and Chill: Remove the cheesecake from the oven and let it rest in the water bath for 45 minutes. Carefully transfer the springform pan to a wire rack and allow it to cool completely at room temperature. Cover the pan with plastic wrap, making sure it does not touch the cheesecake surface, and refrigerate overnight to set thoroughly before slicing and serving.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- The water bath is critical for preventing cracks and achieving a silky texture.
- Be careful to seal the springform pan well with foil to prevent water from leaking in.
- Do not open the oven door during the low-temperature baking phase to avoid temperature fluctuations.
- Letting the cheesecake chill overnight improves flavor and firmness for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, classic cheesecake, creamy cheesecake, graham cracker crust, water bath cheesecake, baked cheesecake, dessert recipe
