How to Make the Best Cheesecake Recipe

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Ingredients

1 Graham Cracker Crust click link for recipe
32 oz cream cheese* softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten

Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C).
00:30 Prepare Graham Cracker crust in a 9” Springform pan according to recipe instructions (click on the link in the ingredients), pressing the crust firmly into the bottom and up the sides of your pan.
01:43 In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate air).
02:47 Add sugar and stir again until creamy.
03:09 Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
03:50 With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated (don’t over-beat the cheesecake batter at this point, it’s a sure way to end up with cracks!). Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
05:07 Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
05:44 Transfer to oven and bake on 325F (160C) until edges are set (may have slightly puffed) and center springs back to the touch but is still Jell-O-jiggly. SEE NOTE for exact time.
06:07 Remove from oven and allow to cool on top of the oven** for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
06:52 Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
07:10 Enjoy!

Notes

*CREAM CHEESE
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.

BAKE TIME
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, and even the color of your springform pan (light or dark). Because of this I now recommend checking your cheesecake at 50 minutes and adding time as needed.

**COOLING
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

[safaabdalah]

hands down the BEST cheesecake recipe on the entire internet. I have made this countless times and everyone always has to tell me how much they LOOOVE this cheesecake

[jimmythepirate]

I've completed this cheesecake successfully. Turned out amazing! Footnotes: on the 2nd one I added 1/8 TSP nutmeg to the crust mix, 1 TSP cinnamon, 1/8 TSP nutmeg and an extra half TSP of vanilla to the filling and it became whole other level amazing. Thank you for the video!

[NicoMan]

I made this cheesecake May of this year. I am going to make it a second time in a few moments here. When I made it I didn't read throughly and bought spreadable cream cheese, everything turned out fine I just did A LOT less mixing. Everyone loved it (including myself, I love cheesecake). I bought sticks this time and I decided to watch your video before making again. Great job on the video, but let me tell you even better job on writing the directions, that's one of the hardest things to do is make directions clear and concise for someone to follow and make as you do, and I'll tell you last time I made it without watching the video on directions and I am going to print it out, because I cannot tell you how great of a job you did (directions, ingredients, and video), keep doing what you do and God bless!!!!

[betsyjaggers]

I’ve made this cheesecake so many times and it always turns out amazing!

[daniellesnyder]

I’m making a cheesecake to celebrate my last round of chemo—I’ve made cheesecakes before but I’m bad for blending at a higher speed, so I’m really glad I watched this before I made my celebratory cake, and hopefully have less cracks! Love your videos! Easy and fun to watch (really can’t wait to try your queso dip!).

[dab]

I have now successfully made two cakes with this recipe! The first time I did 75 minutes, and it came out a little overdone, but everyone said it was still delicious and tasted like creme brûlée on top! The second time I did 50 minutes and that was perfect! No cracks either time! Great recipe!

[rojonottahoe]

You are such an honest to goodness real Jewel ! Ive cooked since I learned to make my Dad smile. Half a century .. and you have taught me new things. This cheesecake is wonderful . Thank you.

[philsalsbery]

This recipe looks great! I use a 10" one piece aluminum pan lined with parchment on the bottom and strips around the sides held in place by a rubbing of butter all around. I start with the sour cream in the stand mixer to lube the bowl and paddle prior to introducing the sticky cream cheese. A tablespoon of cornstarch when adding the sugar to the mixer will always prevent any cracking in the cake. And yes, scrape down the sides of the mixer bowl often. I do use the water bath in a 12" aluminum pan and cook at 250 for one hour, then let it sit in a shut off oven for another hour to cool slowly. After the overnight rest in the fridge, I set the pan in my sink in some shallow hot water for about 10 seconds to help melt anything clinging to the pan to help release the cheesecake and it works well. I turn it out onto a parchment covered 10" cardboard baker's round, then back over onto the final resting place, usually a 12" foil lined cardboard baker's round. I like to pre-slice the cake in the shape of a clock, 12 slices, then I use the 1/3 of reserved cracker crumb mixture to pack around the sides. Very similar to your recipe, with a few twists. I love watching your videos, as you have an easy to follow way about you, thanks!

[lucyknox]

The recipe was the best cheesecake I've ever had and a huge hit with my parents for Mother's/Father's Day! The video was also very easy to follow along, thank you so much!

[monicamurphy]

I’ve literally made this cheesecake 3 times since thanksgiving! Best recipe ever!

[lynnfisher]

I have not made my friend did and it was absolutely awesome. BEST cheesecake I have EVER had. Yum!!!

[jadraider]

Hi Sam I made your cheesecake for my wife birthday.she loved it as well as my children. My daughter wants one for her birthday… thanks

[deenaalansky]

Thanks for the recipe and the accompanying video. I think I've been incorporating too much air into the batter in the past, resulting in multiple cracks. My solution has been to cover the cracks with a chocolate ganache. I've never gotten any complaints. LOL. I really do appreciate your tips, which will help me bake better cheesecakes in the future--with fewer cracks. THANK YOU!

[aliciamarie]

I follow your recipes from your website all the time, so I'm happy to bump into you here. Your easy homemade biscuits and chocolate lava cookies are my family's favorite.

[uberuberexperience]

5 years later, I did it following your recipe. it was great!! thank you

[MakeTeaNotWar]

This is honestly the best cheesecake I have ever had, and it's so cool knowing I can make it! I will typically double the recipe for the crust cause I feel like it isn't enough. This video made a world of difference, thank you so much!

[aidrovo]

This recipe is great and easy to make. The cheesecake came out perfect with no cracks

[samueladams]

I followed your recipe religiously, and it made a remarkable cake. It certainly is one of the best I ever ate. Thank you for sharing your recipe. P.S. I didn’t view the video until after making two of this recipe. I expected the creator to be a 95 year old grandmother. Funny right?

[YaniHernandez-ju]

I loved all your recipes. I've done this and some other recipes many times. Easy to follow instructions. Great job

[amandaforsythe]

I made this recipe step by step and the results were amazing! I had a crack but I think that was something on my part. Everyone loved the cheesecake! Thank you