The BEST Cheesecake Recipe
1 hr 20 min + overnight chill12 slices
A rich, creamy New York-style cheesecake with a graham cracker crust, baked low and slow to a barely-set center.
| prepPreheat oven to 325°F / 160°C | ||||||||
| 170 g graham cracker crumbs | Mix crust, press into pan | Pour into crust, bake 325°F / 160°C, 50–60 min | Cool on oven 10 min, loosen crust | Cool 1–2 hrs to room temperature | Chill overnight or at least 6 hrs | |||
| 2 tablespoons sugar | ||||||||
| 1 tablespoon brown sugar | ||||||||
| 100 g butter, melted | ||||||||
| 910 g cream cheese, softened to room temperature | Beat cream cheese until smooth | Stir in sugar until creamy | Stir in sour cream, vanilla & salt | Gradually add eggs one at a time | ||||
| 200 g sugar | ||||||||
| 160 g sour cream | ||||||||
| 1 1/2 teaspoons vanilla extract | ||||||||
| 1/8 teaspoon salt | ||||||||
| 4 large eggs, room temperature, lightly beaten | ||||||||
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