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Best Ever Cheesecake

Makes: A 9-inch cheesecake
5 from 1 vote
Course: Dessert
Author: Sugar Spun Run
Servings: 12
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling Time 5 hours
Total Time 6 hours 30 minutes
Print Recipe

Ingredients  

Crust:

  • 1 ½ cups graham cracker crumbs
  • 7 Tbsp butter (melted)
  • 3 Tbsp white sugar (more or less to taste)

Batter:

  • 16 oz cream cheese (softened)
  • ½ cup white sugar
  • ⅓ cup sour cream
  • ¾ tsp vanilla
  • ⅛ tsp salt
  • 2 large eggs (very lightly beaten)

Instructions: 

  • Preheat the oven to 325°.

Crust:

  • Crush the graham crackers into crumbs and melt the butter.
  • In a bowl, combine the graham cracker crumbs, melted butter, and 3 Tbsp white sugar.
  • Pour the crust into a 9-inch springform pan (preferable, but you could use a pie pan too) and press firmly into the bottom and up the sides of the pan. Set aside.

Batter:

  • In a large bowl, soften the cream cheese just enough to be able to stir easily.
  • Using an electric mixer, stir the softened cream cheese until smooth and creamy (don't overbeat or it will incorporate too much air).
  • Add 1 cup of white sugar and stir again until creamy.
  • Add the sour cream, vanilla, and salt and stir until well-combined - scraping the sides and bottom so there are no lumps.
  • Break the eggs into a bowl and very, very lightly beat them.
  • With the mixer on the lowest speed or with a spoon, gradually add the lightly beaten eggs, a few Tbsp at a time. Stir just until the eggs are incorporated. Scrape the sides and bottom one more time so that all the ingredients are evenly combined.
  • Pour the batter into the prepared pan. To insure against leaks, place the pan on a cookie sheet that's been lined with foil.
  • Bake on the center rack in the oven for about 75 minutes. Edges will likely have very slightly puffed and may have just begun to turn a light, light golden and the center should spring back to the touch but still be Jello-jiggly. *Don't overbake or it will be mealy.
  • Remove from the oven and allow to cool on top of the oven for 10 minutes. After those 10 minutes, use a knife to gently loosen the crust from the pan.
  • Allow the cake to cool on the counter until completely cooled (1-2 hours) then transfer to the fridge for at least 6 hours or overnight.

Notes:

Make Ahead: This can be kept, covered, in the fridge for 1-2 days or frozen for up to a month. If you freeze it, just thaw them in the fridge overnight before serving. You can also slice it, place the slices on parchment paper, then freeze the slices. Once frozen completely, wrap tightly in plastic wrap.
 
Optional Toppings: Whipped cream, blueberry sauce, chocolate sauce, or caramel sauce.
 
Tips for a moist, tender cheesecake:
  • Use room temperature ingredients – this prevents lumps and helps everything to blend properly.
  • Do not overmix the eggs.
  • Do not open the oven door while it’s baking.
  • Do not over-bake: The edges may be slightly puffed and just begun to turn light golden. The center should spring back to the touch but still be Jello-jiggly.
  • Allow to cool slowly: when it’s finished baking, cool for 10 minutes on top of the stove (where it’s warm from the oven). After those 10 minutes, slide a knife between the crust and pan sides to loosen the crust – this will help it to not crack when the cake shrinks as it cools. Then cool it on the counter for 1-2 hours or until near room temperature. Then cool in the fridge for another 6 hours or overnight