Description
Discover the secret to the best cheesecake: creamy, crack-free, and foolproof! This recipe uses 4 simple tricks for a velvety dessert that’s cheaper (and tastier) than bakery versions. Perfect for celebrations or cozy nights!
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
Filling
- 24 oz full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs (room temperature)
- ½ cup sour cream
Instructions
- Prep Crust: Mix graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes. Cool.
- Make Filling: Beat cream cheese until smooth. Add sugar, vanilla, then eggs one at a time. Fold in sour cream.
- Bake: Pour filling over crust. Bake 45–55 minutes until edges set (center should jiggle slightly). Cool in oven with door ajar for 1 hour, then chill 6+ hours.
Notes
- Room Temp Matters: Cold ingredients cause lumps!
- No Water Bath Needed: Bake low and slow for crack-free results.
- Storage: Keep refrigerated for up to 5 days or freeze slices for 3 months.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 135mg
Keywords: best cheesecake recipe, creamy cheesecake, no-crack cheesecake, homemade dessert