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Delicious slice of the best cheesecake topped with fresh berries

Cheesecake

This easy-to-follow The BEST Cheesecake Recipe will guide you to create a creamy, velvety dessert that delights everyone at gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Essential for the crust; you can also use digestive biscuits for a different flavor.
  • 2 tablespoons sugar Adds a touch of sweetness to the crust.
  • 1 tablespoon brown sugar For a hint of caramel flavor in the crust.
  • 7 tablespoons butter, melted Ensure it is fully melted for an even mix.
For the filling
  • 32 oz cream cheese, softened to room temperature The star of the show, giving your cheesecake its creamy texture.
  • 1 cup sugar Balances the tartness of the cream cheese.
  • 2/3 cups sour cream Enhances the creaminess and adds a lovely tang.
  • 1 1/2 teaspoons vanilla extract Imparts warmth and depth of flavor.
  • 1/8 teaspoon salt Just a pinch to elevate all flavors!
  • 4 large eggs, room temperature, lightly beaten They’ll add fluffiness to the batter.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Prepare the graham cracker crust by combining the graham cracker crumbs, sugar, and brown sugar. Add the melted butter and mix until fully combined.
  3. Press the mixture into a 9-inch springform pan, creating an even layer, and set aside.
  4. In a stand mixer, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue to mix until luscious.
  5. Stir in the sour cream, vanilla extract, and salt until well blended.
  6. Gradually add the lightly beaten eggs, one at a time, mixing until you achieve a silky batter.
  7. Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
Baking
  1. Place the pan on a cookie sheet lined with foil to catch any drips, and bake for 50-60 minutes until slightly puffed and lightly golden.
  2. Remove from the oven and cool for 10 minutes. Use a knife to gently loosen the cheesecake from the edges of the pan to prevent cracking.
  3. Allow it to cool another 1-2 hours at room temperature before transferring to the refrigerator to set overnight or at least for 6 hours.
Serving
  1. Finally, remove the ring of the springform pan before serving.

Notes

Avoid overmixing the batter, use room temperature ingredients, and cool the cheesecake properly to prevent cracks. Experiment with toppings and flavors for a unique twist!