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Perfect Cheesecake

5 from 2 reviews

Let’s talk cheesecake. About how it’s, like, the best dessert ever?! This classic cheesecake recipe makes a foolproof dreamy cheesecake every single time!

Let’s talk cheesecake. About how it’s, like, the best dessert ever?! This classic cheesecake recipe makes a foolproof dreamy cheesecake every single time!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/2 cup salted butter, melted
  • 5 tablespoons granulated sugar
  • Pinch salt

For the Cheesecake

  • 3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
  • 8 ounces sour cream, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.
  2. Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
  3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
  4. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
    Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
  5. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
  6. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
  7. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
  8. When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with a berry compote, whipped cream, or leave plain! Slice into 16 servings and enjoy!

Keywords: perfect cheesecake, easy, the best