Perfect Cheesecake
Learn how to make a simple but perfect cheesecake every time! I am sharing my 10 secrets for the best creamy cheesecake and how to keep it from cracking.
Servings: 10 servings
Calories: 499kcal
Ingredients
for the crust:
- 1 ½ cups finely crushed graham crackers
- 1 Tablespoon granulated sugar
- ½ cup unsalted butter melted
for the filling:
- 24 oz cream cheese softened (3 packages, 8oz. each)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 3 large eggs well beaten
Instructions
prepare the water bath:
- Wrap an 8" springform pan in aluminum foil and set in a roasting pan.
- Boil 2 cups of water. Set aside.
- Preheat oven to 325℉.
to make the crust:
- Place graham crackers in food processor and process until finely crushed.1 ½ cups finely crushed graham crackers
- Add sugar and melted butter and process on low until all comes together.1 Tablespoon granulated sugar, ½ cup unsalted butter
- Press the crust into the springform pan.
- Bake for 7 minutes in preheated oven.
- Set aside.
to make the filling:
- Place cream cheese in a large bowl and beat with a hand mixer for 30 seconds.24 oz cream cheese
- Add sugar and mix until combined.1 cup granulated sugar
- Add flour, sour cream, vanilla and milk and mix until smooth.2 tablespoons all-purpose flour, ½ cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon milk
- Add eggs and mix on low until completely incorporated. Do not overmix.3 large eggs
- Pour the batter over baked crust. Tap the roasting pan on the counter a few times to release any air bubbles from the batter. If they are stubborn, you can poke them with a toothpick.
- Place the roasting pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
- Bake 1 hour and 20 minutes. Replace water after the first 50 minutes of baking.
- When the time is up, turn off the oven and insert a wooden spoon in the door, leaving it slightly ajar. Leave the cheesecake inside for one hour.
- Run the knife around the edges of the pan. Do not release the pan. Cool the cheesecake completely on the counter.
- Place cheesecake in the fridge and chill for at least 4 hours, preferably overnight.
- Top with desired toppings (fresh fruit, sauce, ganache, glaze, frosting, chopped candy, etc.)
Notes
- The total time includes the cooling time. You need to let the cheesecake cool completely and then refrigerate it (preferably overnight) for the best results.
- Refrigerate any leftovers for up to 5 days in a closed container.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition
Calories: 499kcal | Carbohydrates: 47g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 215mg | Potassium: 235mg | Fiber: 2g | Sugar: 34g | Vitamin A: 785IU | Calcium: 79mg | Iron: 2.5mg
