The Best Cheesecake!

Ingredients

• 1.5 cup graham cracker crumbs (finely ground)
• 6 tbsp unsalted butter (melted)
• 0.25 cup granulated sugar (for the crust)
• 32 oz cream cheese (room temperature, 4 blocks)
• 1 cup granulated sugar (for the filling)
• 1 cup sour cream (room temperature)
• 1 tbsp vanilla extract
• 4 eggs (room temperature)
• whipped cream (for topping)
• fresh berries (for topping)

Steps

1. 1

   Preheat your oven to 300°F (150°C). Prepare a springform pan by lightly greasing the sides.

2. 2

   In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of melted butter, and 1/4 cup of granulated sugar. Stir until the mixture resembles wet sand.

3. 3

   Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool.

4. 4

   In a large bowl or stand mixer, beat the room temperature cream cheese and 1 cup of granulated sugar together until smooth and creamy. Ensure there are no lumps.

5. 5

   Add the room temperature sour cream and vanilla extract to the cream cheese mixture. Mix until just combined, being careful not to over-mix.

6. 6

   Add the room temperature eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Do not over-mix the filling to avoid incorporating too much air.

7. 7

   Pour the cheesecake filling into the cooled graham cracker crust. Smooth the top with a spatula.

8. 8

   Bake the cheesecake at 300°F (150°C) for 65-75 minutes. The edges should be set but the center should still have a slight jiggle.

9. 9

   Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

10. 10

    Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

11. 11

    Top with whipped cream and fresh berries before serving.

Notes

The secret to a smooth, lump-free cheesecake is ensuring all ingredients (cream cheese, eggs, sour cream) are at room temperature before starting. Avoid over-mixing the batter once the eggs are added to prevent air bubbles that cause cracking. No water bath is required for this low-temperature baking method.

Nutrition per serving

• dessert
• cheesecake
• baking
• vegetarian
• holiday
• classic