BEST Cheesecake Recipe 

This is literally the best cheesecake recipe ever! With just seven simple ingredients, no water bath, and zero cracking, it produces a super creamy, classic cheesecake that will impress everyone. Follow these steps, and it’s fail-proof every time! Perfect for birthdays, holidays, or whenever you crave a rich, velvety dessert.

Ingredients

For the graham cracker crust:

• 1 ¼ cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons melted butter

For the cheesecake filling:

• 40 ounces cream cheese, room temperature (five 8 oz. packages)
• 1 ¼ cups granulated sugar
• ½ cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature

Optional toppings:

• Fresh fruit, fruit compote, caramel, chocolate ganache, or whipped cream

Instructions

1. Prepare the crust:

• Preheat oven to 350°F and place racks in the center.
• Mix graham cracker crumbs, sugar, and melted butter until it resembles damp sand.
• Press into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup.
• Bake 7 minutes, remove, and set aside.

2. Prepare the filling:

• Reduce oven temperature to 325°F.
• Beat cream cheese 30 seconds until smooth. Scrape sides.
• Add sugar, sour cream, and vanilla; mix until incorporated. Scrape sides.
• Whisk eggs in a separate bowl, then pour slowly into cream cheese mixture on low speed. Stop once incorporated.
• Scrape sides again and fold in any small lumps with a rubber scraper.
• Tap the bowl on the counter 30–45 seconds to remove air bubbles.

3. Bake the cheesecake:

• Pour filling into crust and smooth the top.
• Bake 30 minutes at 325°F.
• Reduce temperature to 250°F and bake 45 more minutes.
• Turn off oven and leave cheesecake inside for 30 minutes without opening the door.
• Crack oven door and let cool 1 hour.

4. Chill and serve:

• Bring to room temperature (3–4 hours) before covering with plastic wrap.
• Refrigerate at least 6 hours or overnight.
• Slice with a hot, wiped knife between cuts for clean pieces.

Serving & Storage Tips

• Serving: Top with fresh berries, chocolate drizzle, or caramel. Serve chilled for best texture.
• Storage:
  • Store in the fridge for up to 5 days.
  • Cheesecake can be frozen (uncut) for up to 3 months; thaw overnight in the fridge.

Variations

1. Strawberry Swirl Cheesecake: Fold in ½ cup pureed strawberries before baking.
2. Chocolate Cheesecake: Add ½ cup melted chocolate to the filling.
3. Oreo Cheesecake: Mix crushed Oreos into the crust and top with more Oreos.
4. Salted Caramel Cheesecake: Drizzle caramel sauce and sprinkle sea salt before serving.
5. Lemon Cheesecake: Add 2 tbsp lemon juice and 1 tsp lemon zest.
6. Pumpkin Cheesecake: Fold in 1 cup pumpkin puree + 1 tsp cinnamon.
7. Peanut Butter Cheesecake: Swirl ½ cup creamy peanut butter before baking.
8. Blueberry Cheesecake: Fold in ½ cup blueberry compote.
9. Raspberry White Chocolate Cheesecake: Mix raspberries with melted white chocolate for swirl.
10. Nutella Cheesecake: Swirl ½ cup Nutella into the batter.
11. Coconut Cheesecake: Add ½ cup shredded coconut to crust and filling.
12. Chocolate Chip Cheesecake: Fold ½ cup mini chocolate chips into filling.
13. Banana Cream Cheesecake: Layer sliced bananas and banana cream on top.
14. Coffee Cheesecake: Add 2 tsp instant coffee granules to cream cheese mixture.
15. Carrot Cake Cheesecake: Fold in ½ cup grated carrot + ¼ cup crushed pineapple + ½ tsp cinnamon.

FAQs

1. Why doesn’t my cheesecake crack?
   • Using room temperature ingredients and avoiding overmixing prevents cracks.
2. Do I need a water bath?
   • No, this recipe is fail-proof without a water bath.
3. Can I use a regular pan instead of springform?
   • A springform pan is best for easy removal.
4. Can I make it ahead of time?
   • Yes! Cheesecake tastes even better the next day.
5. How do I slice clean pieces?
   • Dip a sharp knife in hot water and wipe between each cut.
6. Can I use low-fat cream cheese?
   • Full-fat cream cheese gives the creamiest texture.
7. How long should I chill it?
   • At least 6 hours or overnight for best results.
8. Can I freeze this cheesecake?
   • Yes, freeze uncut for up to 3 months.
9. Can I add flavors?
   • Absolutely! Vanilla, chocolate, fruit, or liqueurs work well.
10. Can I make mini cheesecakes?

• Yes, use muffin tins lined with cupcake liners and reduce baking time to 20–25 minutes at 325°F.

Katie Cooksey’s Best Cheesecake Recipe is truly a game-changer for anyone who loves rich, creamy, and perfectly smooth cheesecake. With just seven simple ingredients and a fail-proof method, you’ll enjoy a classic dessert without the stress of cracking or complicated steps. Whether you serve it plain, top it with fruit, or get creative with one of the 15 delicious variations, this cheesecake will always impress your family and friends. Perfect for special occasions, holidays, or an everyday indulgence, it’s sure to become your go-to recipe for years to come.

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