This Perfect Cheesecake recipe is creamy and just the right amount of sweet!
Background: We have found the Perfect Cheesecake and this recipe is it. The filling is creamy and sweetened just right. The simple graham cracker crust is an excellent base for this classic dessert. Utilizing a 9” springform pan and the water bath method for baking this cheesecake will yield a superb result. You will need to let your cheesecake chill overnight in the refrigerator, so you’ll want to make it the day prior to your event or when you’d like to serve it. This cheesecake is amazing on its own or can be served with raspberry sauce, strawberries, or chocolate.
- heavy-duty extra-wide foil
- 9″ springform pan
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 2 ¼ pounds cream cheese, room temperature (4 ½ packages, 8 ounces each)
- 1 ¼ cup granulated sugar
- 6 large eggs, room temperature
- ¼ cup sour cream
- 1 tablespoon pure vanilla extract
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Stir until combined.
- Press crumbs into a 9” springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350 degrees for 8-10 minutes, then cool to room temperature.
- Place two large sheets of extra-wide, heavy-duty foil on the counter, making an X. Set the springform pan in the middle of the foil. Fold the foil up the sides of the pan without ripping or tearing the foil. The foil will create a barrier between the cheesecake and the water bath.
- Preheat oven to 450 degrees.
- In a large bowl, combine cream cheese and sugar, using a mixer on medium/high speed until completely smooth, scraping down the sides as needed.
- Reduce mixer to medium speed and add eggs one at a time, letting them incorporate between each addition.
- While reducing your mixer speed to low, add the sour cream and vanilla extract. Mix until just incorporated. Pour batter into the foil-wrapped springform pan.
- Place your cheesecake into a large roasting pan (large enough that your cheesecake has clearance around all sides).
- Boil a large pot of water. You’ll need enough boiling water to pour into the roasting pan that will come up halfway around your foil wrapped, springform pan.
- Carefully pour boiling water into roasting pan. I like to transfer the water to a large bowl with a spout for easier, more precise pouring.
- Carefully transfer cheesecake to the center rack of the oven and bake at 450 degrees for 15 minutes, then reduce heat to 225 degrees without opening the oven door. Bake an additional 60-80 minutes or until the center of the cheesecake wobbles slightly when you tap the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 1 hour, then transfer to a cooling rack to cool completely. Cover the pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.
- For best results, use a hot knife (I soak it in hot water) to cleanly slice your cheesecake. Clean the knife and re-soak between each cut.
For more delicious dessert recipes check out our County Fair Orange Cake and Kitchen Sink Cookies!
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