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The BEST Cheesecake Recipe
By Sam Merritt · sugarspunrun.com
12 slices
1 hr 20 min + overnight chill
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 | ||||||||
| prepLine a cookie sheet with foil | ||||||||
| 170 g graham cracker crumbs | Combine crumbs, sugars & butter | Press crust into 9" springform pan | Pour batter into crust | Bake 325°F / 160°C, 50–60 min | Cool on oven top 10 min, loosen crust | Cool 1–2 hrs, then chill overnight | ||
| 2 tablespoons sugar | ||||||||
| 1 tablespoon brown sugar (can substitute white) | ||||||||
| 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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