Cheesecake Recipe
Here’s the most popular cheesecake recipe ever. It’s simple and delicious, and it’s popular for a reason. Try it yourself today!
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Fat 33
Carbs 39
Protein 8
Yield 8
Ingredients
For the Crust
- 3 cups graham cracker crumbs
- 8 tablespoons butter melted
For the Cheesecake
- 24 oz. cream cheese room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour optional (see notes)
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
For the Crust
- Preheat your oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper. Set aside.
- In a small bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Transfer the mixture into the prepared springform pan and press the crumbs into the bottom and sides to create an even, compact crust.
- Par-bake the crust for 8 minutes. Then, remove it from the oven and allow it cool while you make the filling.
For the Filling
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
- Next, add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined.
- With the mixer on low speed, add the eggs one at a time. Make sure to let each egg incorporate fully before adding the next one.
- Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated.
- Pour the cheesecake filling on top of the crust.
- Bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is no longer wet. It should jiggle slightly when the pan is shaken.
- Turn off the oven and crack the oven door-- allow the cheesecake to cool in the oven for one hour. This will help the cheesecake finish cooking and help prevent large cracks in the center.
- Once the cheesecake has cooled, transfer it to the fridge to chill for at least 6 hours (although overnight is preferred).
- When you’re ready to serve, run a thin, flat-bladed knife under hot water and then wipe it clean with a paper towel. Run the knife around the edge of the springform pan and release the pan’s latch. Remove the sides.
- Transfer the cheesecake to your serving dish. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice.
- Serve with fresh berries, whipped cream, or chocolate sauce.
- Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Tips & Notes
- Graham crackers are a classic cheesecake crust-- although you could also use Oreos, gingersnaps, etc. To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb-- about 30-45 seconds.
- The butter helps hold the crust together.
- The cream cheese is the base of our cheesecake. I used full-fat cream cheese. But the key is to make sure it is fully at room temperature so it incorporates smoothly!
- Granulated sugar is going to sweeten our cheesecake.
- Milk helps create a light and fluffy cheesecake.
- Sour cream adds a nice tang and a little extra softness to our cheesecake.
- The flour helps prevent the cheesecake from cracking in the center.
- The vanilla helps enhance the flavor of the cream cheese-- it also adds a bit more sweetness.
- The eggs are going to help create the smooth custard-like filling we all know and love in cheesecake!
Watch it
Nutrition Facts
Calories: 479kcal | Carbohydrates: 39g | Protein: 8g | Fat: 33g | Fiber: 1g | Sugar: 24g