Description
This Best Easy Cheesecake recipe delivers a creamy, rich, and smooth dessert with a buttery graham cracker crust. Perfectly baked to have a slightly jiggly center and set edges, it’s an ideal classic cheesecake that’s simple to prepare and impressively delicious for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Set aside.
- Make the Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform.
- Assemble and Bake: Pour the cream cheese filling over the crust in the springform pan. Smooth the top with a spatula to even out the surface. Place the pan on a baking sheet to catch any drips, then bake in the preheated oven for 60-70 minutes. The cheesecake is done when the edges are set but the center remains slightly jiggly.
- Cool in Oven: Turn off the oven and crack open the oven door. Leave the cheesecake inside to cool gradually for 1 hour; this helps prevent cracks and sets the texture gently.
- Refrigerate: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to fully set and chill.
- Serve: Carefully release the sides of the springform pan. Slice the cheesecake into 12 servings and garnish as desired with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce for added flavor and presentation.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use room temperature eggs for smooth mixing and better texture.
- Baking on a sheet helps catch any drips and makes handling easier.
- Cooling the cheesecake gradually in the oven reduces cracking.
- Refrigerate the cheesecake overnight for best flavor and firmness.
- You can add a water bath (bain-marie) for extra creamy texture if desired, though not required.
