Ingredients

For the Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs
• ⅓ cup (65g) granulated sugar
• ½ cup (113g) unsalted butter, melted

For the Cheesecake Filling

• 4 packages (8 ounces each) cream cheese, softened
• 1¼ cups (250g) granulated sugar
• 1 cup (240g) sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt

Optional Toppings

• Fresh strawberries
• Mixed berries
• Chocolate ganache
• Caramel sauce
• Whipped cream
• Lemon curd

Why This Cheesecake Works

This recipe uses a combination of cream cheese and sour cream to create a filling that is:

• Smooth and creamy
• Rich but not overly heavy
• Perfectly sliceable
• Resistant to cracking
• Full of classic cheesecake flavor

The water bath helps the cheesecake bake gently and evenly for a professional-quality result.

Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (165°C).

Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.

This prevents water from leaking into the crust.

Lightly grease the inside of the pan.

Step 2: Make the Crust

In a medium bowl combine:

• Graham cracker crumbs
• Sugar
• Melted butter

Mix until evenly moistened.

Press firmly into the bottom and about 1 inch up the sides of the springform pan.

Use the bottom of a measuring cup to compact the crust.

Bake for 10 minutes.

Remove and cool slightly.

Step 3: Prepare the Filling

In a large mixing bowl beat the softened cream cheese until completely smooth and creamy.

Scrape down the sides of the bowl frequently.

Add:

• Sugar
• Flour
• Salt

Beat until smooth.

Step 4: Add Sour Cream and Vanilla

Mix in:

• Sour cream
• Vanilla extract

Beat on low speed until incorporated.

Avoid overmixing.

Step 5: Add the Eggs

Add eggs one at a time.

Mix on low speed just until combined after each addition.

Do not overbeat.

Too much air in the batter can cause cracks during baking.

Step 6: Fill the Pan

Pour the cheesecake batter into the prepared crust.

Smooth the top with a spatula.

Gently tap the pan on the counter to remove large air bubbles.

Step 7: Create the Water Bath

Place the springform pan inside a large roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Step 8: Bake

Bake for 70–75 minutes.

The cheesecake is done when:

• The edges are set
• The center still jiggles slightly
• The internal temperature reaches about 150°F (65°C)

The center will continue setting as it cools.

Step 9: Cool Slowly

Turn off the oven.

Crack the oven door open slightly.

Allow the cheesecake to cool in the oven for 1 hour.

This gradual cooling helps prevent cracks.

Step 10: Chill

Remove the cheesecake from the water bath.

Run a thin knife around the edge of the pan.

Cool completely at room temperature.

Cover and refrigerate for at least 6 hours, preferably overnight.

Optional Berry Topping

Ingredients

• 2 cups mixed berries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Combine berries, sugar, and lemon juice in a saucepan.

Cook until berries begin releasing their juices.

Stir in the cornstarch mixture.

Cook until slightly thickened.

Cool completely before spooning over the cheesecake.

Flavor Variations

Strawberry Cheesecake

Top with fresh strawberries and strawberry sauce.

Chocolate Cheesecake

Add:

• 8 ounces melted dark chocolate

to the filling.

Lemon Cheesecake

Add:

• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Oreo Cheesecake

Fold:

• 1½ cups crushed chocolate sandwich cookies

into the batter.

Salted Caramel Cheesecake

Top with caramel sauce and flaky sea salt.

Tips for Perfect Cheesecake

Use Room Temperature Ingredients

This ensures a smooth, lump-free filling.

Don’t Overmix

Too much air can cause cracks.

Use a Water Bath

The steam helps the cheesecake bake gently and evenly.

Chill Overnight

The flavor and texture improve dramatically after chilling.

Storage

Refrigerator

Store covered for up to 5 days.

Freezer

Wrap tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve with:

• Fresh berries
• Chocolate sauce
• Caramel sauce
• Whipped cream
• Fruit compote
• Coffee or espresso

Nutrition (Per Serving)

• Calories: 520
• Protein: 8g
• Carbohydrates: 35g
• Fat: 39g
• Fiber: 1g
• Sugar: 27g

(Values are approximate.)