Best Cheesecake Recipe

Place oven racks in the center of the oven and preheat to 350° F, ensuring even heat distribution for optimal baking.

In a medium bowl, mix graham cracker crumbs with sugar and melted butter until well incorporated and resembling damp sand. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from oven and set aside.

Lower oven temperature to 325° F to prepare for baking the filling without overcooking.

In a large bowl or stand mixer bowl, beat cream cheese for 30 seconds until smooth. Scrape down the sides and bottom of the bowl, then add granulated sugar, sour cream, and vanilla extract. Mix again until fully incorporated, scraping as needed.

In a separate bowl, whisk eggs until well beaten. With mixer on low, slowly pour eggs into the cream cheese mixture. Stop mixing once eggs are just incorporated to prevent overmixing. Scrape bowl sides and fold gently to ensure smoothness without lumps.

Tap the bowl on the counter for 30-45 seconds to release air bubbles, observing them pop on the surface. Pour the filling evenly into the prepared crust, smoothing the top gently. The pan will be quite full.

Bake at 325° F for 30 minutes. Then reduce oven temperature to 250° F and bake for an additional 45 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes to cook gently with residual heat without opening the door.

Crack the oven door open and let the cheesecake cool slowly for one hour. Remove from oven; it should be slightly warm. Allow to come to room temperature on the counter for 3 to 4 hours.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set and develop flavor.

Remove the springform pan collar carefully. Decorate with desired toppings. To achieve clean slices, dip a sharp knife in hot water, wipe it dry, then slice the cheesecake, wiping the knife between cuts.