Perfect Cheesecake

Ingredients

• 1.5 cup graham cracker crumbs (about 12 full sheets)
• 0.5 cup unsalted butter (melted)
• 0.333 cup granulated sugar (for the crust)
• 0.25 tsp salt (for the crust)
• 3 oz Philadelphia Original Cream Cheese (8 ounces each, at room temperature)
• 8 oz sour cream (at room temperature)
• 1.25 cup granulated sugar (for the filling)
• 4 eggs (large, at room temperature)
• 1 tbsp vanilla extract
• 0.5 tsp salt (for the filling)

Steps

1. 1

   Preheat the oven to 325°F and adjust the oven racks to the lower third and middle of the oven.

2. 2

   Fill a large baking dish (such as a 9 x 13-inch pan) with 2 inches of water and place on the bottom rack of your oven to add moisture and humidity.

3. 3

   Line a 9-inch cheesecake pan with parchment paper, then grease the sides with cooking spray. Set aside.

4. 4

   In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until the mixture is dry and sandy.

5. 5

   Transfer the mixture into the prepared cheesecake pan and press the crust into an even layer along the bottom with your fingers.

6. 6

   Use a measuring cup or a flat-bottomed tool to pack the crust in tightly. Set aside.

7. 7

   In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth and creamy, about 30 seconds.

8. 8

   Use a silicone spatula to scrape down the sides and bottom of the bowl.

9. 9

   Add in the eggs one at a time, followed by the vanilla extract and salt.

10. 10

    Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed to ensure no lumps remain.

11. 11

    Pour the cheesecake batter over the graham cracker crust in the springform pan.

12. 12

    Drop the pan on the counter a few times to release any trapped air bubbles.

13. 13

    Carefully place the cheesecake on the middle rack of the oven and bake for about 55 minutes, until it is puffed up slightly and set around the edges but still a little wobbly in the center.

14. 14

    Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned-off oven for 1 hour to cool gradually.

15. 15

    Remove the cheesecake from the oven and run a knife along the edges to release it from the pan.

16. 16

    Set on a cooling rack for 1 hour to come to room temperature.

17. 17

    Cover the cheesecake with tinfoil and place it in the fridge to set for at least 2 hours or overnight.

18. 18

    When ready to serve, release the springform pan and remove the rim carefully. Top with berry compote or whipped cream if desired, then slice and serve.

Notes

Crucial Tip: Ensure all ingredients (cream cheese, eggs, sour cream) are at true room temperature (leave out for at least 2 hours) to prevent clumps and over-beating. Do not over-beat the eggs, as this introduces air that causes cracks. Using a pan of water on the rack below the cheesecake creates a humid environment that helps prevent fissures.

Nutrition per serving

• dessert
• cheesecake
• baked
• classic
• American
• holiday