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How to make the creamiest, dreamiest, richest vanilla cheesecake with a buttery graham cracker crust. All of the tips and tricks for making the perfect cheesecake!
This is a recipe that has been long in the making. Very long. I have tested more cheesecakes than I would like to count but they just weren’t perfect.
I wanted to experiment with all types of techniques — more cream cheese, less cream cheese, sweeter, not as sweet, baked in a water bath, no water bath, sour cream topping, no sour cream topping, etc. You get the point. I wanted to create the creamiest cheesecake ever!
After much experimenting, I am sharing the best cheesecake recipe ever. It isn’t as hard as you would think but it is all about the techniques.
CHEESECAKE INGREDIENTS:
- Cream cheese: Cream cheese is so important in getting the perfect cheesecake. This soft cheese is rich and tangy, giving cheesecake both its flavor and its texture.
- Sugar: I usually use regular white granulated sugar. It adds the perfect sweetness to balance out the tangy tartness of the cream cheese and sour cream. If you want silky smooth sugar, you can use superfine sugar. It’s easy to buy it online or make your own by pulsing regular granulated sugar in the food processor for about 10 seconds.
- Eggs/ egg yolks: Eggs are what give cheesecake its rich and fluffy texture. Too many eggs, however, can lead to the cheesecake sinking and cracking in the middle. You’ll want to use large eggs (not jumbo) for this recipe and follow it exactly, and you’ll be perfectly fine!
- Vanilla: I suggest using pure vanilla extract and not imitation vanilla flavoring. A good, high-quality vanilla can make a difference in the flavor of baked goods. My go-to vanilla is Nielsen-Massey pure vanilla extract, Mexican Vanilla, or Vanilla Bean Paste.
- Sour cream: Some people may be confused by the addition of sour cream in cheesecake. Not only does it add another layer of tang to the sweet cheesecake, but it also lightens up the heaviness of the cream cheese. This creates a smooth and milky texture, giving you a perfectly soft cheesecake.
- Cornstarch: Just a touch of cornstarch can help to thicken the cheesecake.
SOUR CREAM TOPPING:
- Full-fat sour cream: Sour cream is light enough to help add an extra layer of creaminess to the cheesecake without being heavy.
- Sugar: The sugar keeps the sour cream topping from being too sour or tart.
GRAHAM CRACKER CRUST:
- Butter: This is the connector of the crust. It holds the graham cracker crumbs together and makes it so that the crust isn’t too dry.
- Graham cracker crumbs: The sweet combination of honey, cinnamon, and vanilla are the perfect balance to the tart cheesecake.
- Sugar: Helps to sweeten the crust.
How to make the Best Cheesecake:
- Make the graham cracker crust and bake for about 8 minutes. I suggest using a 9-inch springform pan.
- Start by bringing the cream cheese to room temperature. This allows it to mix well. Beat the cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often.
- Add vanilla, cornstarch, and lemon zest and beat just until combined. We don’t want to overmix this cheesecake batter and allow air bubbles to form.
- Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Bake and then reduce heat and let cook low and slow. Turn off oven and allow the cheesecake to gently still bake.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to setup and solidify.
- Serve with fresh whipped cream and berries.
Why is a water bath important?
A water bath is a pan of hot water that surrounds the springform pan with your cheesecake. It acts as a buffer for heat so your cheesecake filling bakes slowly, gently, and evenly. The steam from the water bath helps to keep the cheesecake from drying out.
If you choose not to cook with a water bath, your cheesecake may have a rubbery or cracked top due to the oven drying it out.
Why is it important to let the cheesecake chill?
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles.
- IMPORTANT! When using a water bath, you want to line the outside of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place the pan in the center of a double layer of foil. Lift the edges of the foil up, wrapping tightly around the sides of the pan and folding the foil under itself as needed.
- Place the filled springform pan inside a roasting pan and transfer it to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
FAQ
The best way to avoid the cheesecake cracking in the center is to cook it low and slow in a water bath. A crack can happen when the cheesecake is baking faster towards the edges, while the center is still liquidy. Also, make sure to keep the oven closed! No peeking! If you need to check on the cheesecake, use the oven light.
Make sure to not overwhip the cheesecake batter and develop air bubbles. I suggest pounding the springform pan on the counter once the batter has been added to release any air bubbles.
After removing from the oven, you want to let the cheesecake come to room temperature before placing in the refrigerator, about 1 hour. Then place in the refrigerator for at least 6-8 hours, preferably overnight. This allows the cheesecake time to solidify and setup.
First off, don’t open and close the oven when you check on the cheesecake! It disrupts the baking and introduces new dry air to the humid oven.
That being said, you can start checking the cheesecake at the end of its bake time. You want to pull it out when the edges are firm and the center still has a slight jiggle to it. It’s hard to see if the cheesecake is done because it doesn’t brown, but you can check the center with a toothpick to help you know for sure.
Here are some of my baking essentials for the best cheesecake recipe:
Related Recipes:
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Vanilla Cheesecake
Ingredients
Graham Cracker Crust:
- 14 full Graham Cracker Sheets
- 8 Tablespoons Butter (melted)
- 3 Tablespoons Sugar
Cheesecake Filling:
- (4) 8-ounce pkgs. Cream Cheese (softened to room temperature)
- 1 1/2 cups Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Vanilla Bean Paste or Extract
- 1 to 2 teaspoons Lemon Zest (optional)
- 3 large Eggs
- 2 large Egg Yolks
- 3/4 cup Full-Fat Sour Cream
Sweet Sour Cream Topping:
- 1 cup Full-Fat Sour Cream
- 1/4 cup Sugar
- 1 teaspoon Vanilla Bean Paste (optional)
Garnish:
- Fresh Whipped Cream
- Berries
Instructions
Graham Cracker Crust:
- Preheat the oven to 350º. For the crust, I prefer to use a food processor. If not, place graham crackers in a large bag and beat with a rolling pin until fine crumbs appear. Then, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake for 8 minutes, then let cool to room temperature.
Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often. Add vanilla, cornstarch, and lemon zest and beat just until combined. We don't want to overmix this cheesecake batter and allow air bubbles to form. Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles. IMPORTANT! When using a water bath, you want to line the OUTSIDE of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of the pan and folding foil under itself as needed.
- Place filled springform pan inside a roasting pan and transfer to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
- Bake for 20 minutes at 350 degrees and then reduce heat to 300 degrees. Bake at 300 degrees for 35 minutes. Turn off the oven but keep the cheesecake in the oven and continue to cook low and slow for 1 hour.
- Remove from oven. In a small bowl, stir together 1 cup of full-fat sour cream, sugar, and vanilla (if using). Carefully spread on top of cheesecake.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to set up and solidify. Serve with fresh whipped cream and berries.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
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