best cheesecake

Cheesecake is a timeless dessert that has become a staple at gatherings and celebrations. This classic New York-style cheesecake is creamy, velvety, and rich, with a perfectly crisp graham cracker crust and a smooth, indulgent filling. The beauty of cheesecake lies in its simplicity: with a few quality ingredients, you can create a dessert that’s truly special. Whether you serve it plain, topped with fruit, or drizzled with caramel, it’s sure to impress everyone at your table. Here’s how to make this delicious, classic cheesecake from scratch!

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (about 10-12 graham crackers crushed)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ⅓ cup unsalted butter, melted

For the filling:

• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 4 large eggs, at room temperature
• 1 cup sour cream (for a smooth finish)
• ¼ cup heavy cream (optional, for extra creaminess)

• Instructions:

  1. Prepare the crust:

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
  • Pour in the melted butter and mix until the crumbs are evenly coated and the mixture sticks together when pressed.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  • Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

  2. Make the filling:

  • In a large bowl or the bowl of a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy (about 3 minutes).
  • Add the sugar, vanilla extract, and lemon juice. Beat until well combined and smooth.
  • Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
  • Once all the eggs are incorporated, add the sour cream (and heavy cream, if using), mixing until the batter is silky and smooth.

  3. Assemble and bake:

  • Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
  • Place the pan on the center rack of the oven. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
  • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

  4. Chill and serve:

  • After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
  • Before serving, remove the cheesecake from the springform pan and place it on a serving plate.
  • Top with fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce if desired.

  • 1. Tips for Perfect Cheesecake:

       1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps and achieve a smooth filling.
       2. Water Bath: If you prefer, you can bake the cheesecake in a water bath to help ensure an even, crack-free top. To do this, wrap the springform pan in aluminum foil and place it in a larger pan with water that comes halfway up the side of the pan.
       3. Do Not Overmix: Be gentle when mixing the batter. Overmixing can incorporate too much air, which may lead to cracks.
       4. Cool Slowly: Let the cheesecake cool gradually in the oven with the door slightly ajar to minimize the risk of cracking.

       Enjoy this creamy, delicious New York-style cheesecake as the centerpiece of your dessert table!