Our Best Ever Cheesecake Recipe Makes The Slow Bake Worth The Wait

Makinze Gore
·1 min read

Yields: 8-10 servings

Prep Time: 30 mins

Total Time: 8 hours

Ingredients

Crust

  • Cooking spray

  • 9

    graham crackers (about 1 sleeve), finely crushed

  • 6 tbsp.

    unsalted butter, melted

  • 1/4 c.

    granulated sugar

  • Pinch of kosher salt

Filling

  • 4

    (8-oz.) blocks cream cheese, softened to room temperature

  • 1 c.

    (200 g.) granulated sugar

  • 3

    large eggs

  • 1/4 c.

    sour cream

  • 1 tsp.

    pure vanilla extract

  • 2 tbsp.

    all-purpose flour

  • 1/4 tsp.

    kosher salt

Directions

Crust

  1. Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray.

  2. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined (mixture should resemble wet sand). Press into bottom and up sides of prepared pan.

  3. Bake crust until fragrant and edges start to darken in color, 12 to 15 minutes. Transfer to a wire rack and let cool.

Filling

  1. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating after each addition to incorporate, then fold in sour cream and vanilla. Add flour and salt and beat until just combined. Pour mixture into crust.

  2. Wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan.

  3. Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour.

  4. Remove foil. Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.

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