Homemade Cheesecake Recipe

Homemade Cheesecake Recipe that yields a lusciously creamy filling atop a perfectly crunchy graham cracker crust. This classic dessert is surprisingly simple to prepare yet delivers show-stopping results every time you slice into its silky center.

Why You’ll Love Homemade Cheesecake Recipe

• Creamy, velvety filling balanced by a sweet, buttery crust
• Foolproof water-bath baking method prevents cracks
• Simple ingredient list with pantry staples
• Make-ahead friendly—perfect for parties and holidays

Ingredients

• Graham Cracker Crust¹
• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake

• 32 oz cream cheese² softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g)
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature, lightly beaten

Directions

1. Preheat your oven to 350°F (177°C). Position a rack in the center.

2. Prepare your pan: Line the bottom of a 9-inch springform pan with parchment or wax paper and lightly grease the sides. If you plan to use a water bath, wrap the outside of the pan tightly in two layers of heavy-duty foil, covering the bottom and sides.

3. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, and 1 Tablespoon brown sugar. Pour in the 7 Tablespoons melted butter and stir until all crumbs are moistened.

4. Press the mixture firmly into the bottom (and about 1 inch up the sides, if desired) of the prepared pan. Use the bottom of a measuring cup to compact it evenly.

5. Bake crust for 10 minutes at 350°F. Remove from oven and set aside, leaving the oven on.

6. Reduce oven temperature to 300°F (149°C) while you prepare the filling.

7. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 32 oz softened cream cheese on medium speed for 2 minutes, scraping down the sides as needed until completely smooth.

8. Add 1 cup sugar and ⅔ cup sour cream. Mix on low speed until just combined, then increase to medium for 30 seconds.

9. Stir in 1 ½ teaspoons vanilla extract and ⅛ teaspoon salt, mixing until fully incorporated.

10. With the mixer on low, add the 4 lightly beaten eggs one at a time, pausing after each just until no streaks remain. Do not overmix—stop as soon as the yolk disappears to prevent excess air.

11. Pour the batter over the warm crust, smoothing the top with a spatula.

12. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan (this water bath will keep the baking environment moist and steady).

13. Bake at 300°F for 50–60 minutes. The edges should be set and lightly golden, and the center will still have a slight jiggle.

14. Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour undisturbed.

15. Remove the cheesecake from the water bath and peel away the foil. Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight for the best texture.

16. Release and remove the springform ring. Slice with a knife warmed under hot water—wipe clean between cuts—to achieve clean edges.

Pro Tips and Variations

• Room-temperature ingredients combine more smoothly—plan ahead.
• Avoid over-beating eggs to reduce air bubbles and cracks.
• Swap graham crackers for Oreo crumbs for a chocolate crust.
• Stir in citrus zest, melted chocolate, or fruit puree for flavor twists.
• For a swirl effect, drop spoonfuls of fruit jam or caramel on top before baking and use a knife to swirl.

Serving Suggestions

• Top with fresh berries and whipped cream for a classic finish.
• Drizzle warm chocolate ganache or salted caramel sauce over each slice.
• Serve alongside espresso or dessert wines for an elegant touch.
• Add a dusting of powdered sugar or a sprinkle of toasted nuts for texture.

Storage/Reheating

• Cover leftover cheesecake tightly and refrigerate for up to 5 days.
• To freeze, wrap whole or sliced pieces in plastic wrap and foil; freeze up to 1 month. Thaw in the refrigerator overnight before serving.
• Bring chilled slices to room temperature for 15–20 minutes before enjoying for the best flavor and texture.

FAQs

Why do I wrap the pan in foil?
The foil keeps water from seeping into the pan during the water bath, ensuring a smooth, crack-free surface.

Can I skip the water bath?
You can, but the water bath helps regulate oven temperature and humidity for the creamiest cheesecake with fewer cracks.

How do I fix cracks if they appear?
Spread a thin layer of sour cream mixed with a little sugar and vanilla over the cooled cheesecake to conceal cracks.

Can I make this cheesecake ahead of time?
Yes—bake it a day in advance, chill overnight, and it’ll be even more flavorful the next day.

What pan size works best?
A 9-inch springform pan is ideal for the quantities listed; a 10-inch pan will yield a slightly thinner cheesecake.

Conclusion

With these detailed steps and insider tips, you’re all set to bake the best Homemade Cheesecake Recipe right at home—creamy, crack-free, and irresistibly delicious!

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