Classic cheesecake with a homemade graham cracker crust is smooth and creamy. Tips for making the perfect cheesecake!
INGREDIENTS
SERVINGS: 10 SLICESFOR THE GRAHAM CRACKER CRUST:– 1 and 1/2 cups (180 grams) crushed graham cracker crumb– 1/3 cup (65 grams) granulated sugar– 5 tablespoons (70 grams) unsalted butter, meltedFOR THE CHEESECAKE FILLING:– 32 ounces brick-style cream cheese softened to room temperature– 1 cup (230 grams) full-fat sour cream room temperature– 1 cup (200 grams) granulated sugar– 2 teaspoons pure vanilla extract– 4 large egg
INSTRUCTIONS
Preheat oven to 325°F (163°C). Stir crushed graham cracker crumbs and granulated sugar in a medium bowl until combined. Mix in melted butter until all crumbs are moistened.
1
Place the mixture in a 9-inch springform pan and press it into an even layer. After baking at 325°F (163°C) for 10 minutes, let cool while making the filling.
2
Before filling, boil a large pot of water for the water bath. Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low-medium speed until smooth. Mix in sour cream, scraping bowl sides as needed.
3
Beat eggs lightly in a small bowl. Pour the beaten eggs into the cheesecake filling bowl and mix on low speed until just combined. Stir thoroughly with a rubber spatula. Set aside.
4
Wrap the springform pan with pre-baked graham cracker crust in aluminum foil and place in a large oven bag. Fold the oven bag down springform pan sides.
5
Pour cheesecake filling into the springform pan and smooth. Tap the pan twice on the counter to bring air bubbles to the top, then remove and smooth large ones with a toothpick or skewer.
6
Fill a large roasting pan with boiling water from before filling to make it 1-inch deep. Carefully place the wrapped springform pan in the roasting pan.
7
Bake the cheesecake at 325°F (163°C) for 60–65 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the warm oven for 1 hour.
8
Let the cheesecake cool on a wire rack after 1 hour. Cover tightly and refrigerate overnight or 5-6 hours after cooling. Use a thin knife to release the springform pan and slice, serve, and enjoy the cheesecake!