Description
Nothing quite compares to that first forkful of silky, cloud-like cheesecake that melts on your tongue. I discovered this particular recipe during a late-night craving session, and it’s become my absolute go-to whenever I want to create something truly special. The Best Creamy Cheesecake Recipe transforms simple ingredients into pure indulgence, delivering that perfect balance of rich tanginess and velvety smoothness that makes cheesecake lovers weak in the knees.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (about 12 crackers)
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
- Pinch of salt
For the Filling:
- 32 oz (4 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Substitution Options:
- Gluten-free: Use gluten-free graham crackers or almond flour crust
- Lower fat: Substitute half the cream cheese with Greek yogurt
- Dairy-free: Use vegan cream cheese and coconut cream
- Sugar alternatives: Replace sugar with equivalent amounts of maple syrup or stevia
Instructions
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath. This step is crucial for achieving that perfectly smooth texture without cracks.
Mix graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer. Bake for 10 minutes until lightly golden. The aroma of toasted graham crackers signals it’s ready.
In a large bowl, beat cream cheese until completely smooth and fluffy – about 3-4 minutes. Gradually add sugar, beating until well combined. Mix in sour cream, then add eggs one at a time, beating just until incorporated. Overmixing can create bubbles that lead to cracks.
Gently fold in vanilla extract, flour, and salt. The batter should be smooth and pourable, with no lumps of cream cheese visible. Pour over the prepared crust, smoothing the top with an offset spatula.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This gentle, humid heat prevents cracking and ensures even cooking.
Bake for 55-60 minutes until the center is almost set but still slightly jiggly. The edges should look set, but the center should wobble slightly when gently shaken. Turn off the oven and crack the door open, letting the cheesecake cool gradually for one hour.
Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight. This patience pays off with the creamiest possible texture.
- Cook Time: 60 minutes
Nutrition
- Calories: 380
- Fat: 28g
- Carbohydrates: 28g
- Protein: 8g