This post may contain affiliate links. Please read our disclosure policy.
How to make the creamiest, dreamiest, richest vanilla cheesecake with a buttery graham cracker crust. All of the tips and tricks for making the perfect cheesecake!
This is a recipe that has been long in the making. Very long. I have tested more cheesecakes than I would like to count but they just weren’t perfect.
I wanted to experiment with all types of techniques — more cream cheese, less cream cheese, sweeter, not as sweet, baked in a water bath, no water bath, sour cream topping, no sour cream topping, etc. You get the point. I wanted to create the creamiest cheesecake ever!
After much experimenting, I am sharing the best cheesecake recipe ever. It isn’t as hard as you would think but it is all about the techniques.
CHEESECAKE INGREDIENTS:
- Cream cheese: Cream cheese is so important in getting the perfect cheesecake. This soft cheese is rich and tangy, giving cheesecake both its flavor and its texture.
- Sugar: I usually use regular white granulated sugar. It adds the perfect sweetness to balance out the tangy tartness of the cream cheese and sour cream. If you want silky smooth sugar, you can use superfine sugar. It’s easy to buy it online or make your own by pulsing regular granulated sugar in the food processor for about 10 seconds.
- Eggs/ egg yolks: Eggs are what give cheesecake its rich and fluffy texture. Too many eggs, however, can lead to the cheesecake sinking and cracking in the middle. You’ll want to use large eggs (not jumbo) for this recipe and follow it exactly, and you’ll be perfectly fine!
- Vanilla: I suggest using pure vanilla extract and not imitation vanilla flavoring. A good, high-quality vanilla can make a difference in the flavor of baked goods. My go-to vanilla is Nielsen-Massey pure vanilla extract, Mexican Vanilla, or Vanilla Bean Paste.
- Sour cream: Some people may be confused by the addition of sour cream in cheesecake. Not only does it add another layer of tang to the sweet cheesecake, but it also lightens up the heaviness of the cream cheese. This creates a smooth and milky texture, giving you a perfectly soft cheesecake.
- Cornstarch: Just a touch of cornstarch can help to thicken the cheesecake.
SOUR CREAM TOPPING:
- Full-fat sour cream: Sour cream is light enough to help add an extra layer of creaminess to the cheesecake without being heavy.
- Sugar: The sugar keeps the sour cream topping from being too sour or tart.
GRAHAM CRACKER CRUST:
- Butter: This is the connector of the crust. It holds the graham cracker crumbs together and makes it so that the crust isn’t too dry.
- Graham cracker crumbs: The sweet combination of honey, cinnamon, and vanilla are the perfect balance to the tart cheesecake.
- Sugar: Helps to sweeten the crust.
How to make the Best Cheesecake:
- Make the graham cracker crust and bake for about 8 minutes. I suggest using a 9-inch springform pan.
- Start by bringing the cream cheese to room temperature. This allows it to mix well. Beat the cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often.
- Add vanilla, cornstarch, and lemon zest and beat just until combined. We don’t want to overmix this cheesecake batter and allow air bubbles to form.
- Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Bake and then reduce heat and let cook low and slow. Turn off oven and allow the cheesecake to gently still bake.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to setup and solidify.
- Serve with fresh whipped cream and berries.
Why is a water bath important?
A water bath is a pan of hot water that surrounds the springform pan with your cheesecake. It acts as a buffer for heat so your cheesecake filling bakes slowly, gently, and evenly. The steam from the water bath helps to keep the cheesecake from drying out.
If you choose not to cook with a water bath, your cheesecake may have a rubbery or cracked top due to the oven drying it out.
Why is it important to let the cheesecake chill?
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles.
- IMPORTANT! When using a water bath, you want to line the outside of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place the pan in the center of a double layer of foil. Lift the edges of the foil up, wrapping tightly around the sides of the pan and folding the foil under itself as needed.
- Place the filled springform pan inside a roasting pan and transfer it to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
FAQ
The best way to avoid the cheesecake cracking in the center is to cook it low and slow in a water bath. A crack can happen when the cheesecake is baking faster towards the edges, while the center is still liquidy. Also, make sure to keep the oven closed! No peeking! If you need to check on the cheesecake, use the oven light.
Make sure to not overwhip the cheesecake batter and develop air bubbles. I suggest pounding the springform pan on the counter once the batter has been added to release any air bubbles.
After removing from the oven, you want to let the cheesecake come to room temperature before placing in the refrigerator, about 1 hour. Then place in the refrigerator for at least 6-8 hours, preferably overnight. This allows the cheesecake time to solidify and setup.
First off, don’t open and close the oven when you check on the cheesecake! It disrupts the baking and introduces new dry air to the humid oven.
That being said, you can start checking the cheesecake at the end of its bake time. You want to pull it out when the edges are firm and the center still has a slight jiggle to it. It’s hard to see if the cheesecake is done because it doesn’t brown, but you can check the center with a toothpick to help you know for sure.
Here are some of my baking essentials for the best cheesecake recipe:
Related Recipes:
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM — FACEBOOK — PINTEREST
Pin this now to find it later
Pin It
Vanilla Cheesecake
Ingredients
Graham Cracker Crust:
- 14 full Graham Cracker Sheets
- 8 Tablespoons Butter (melted)
- 3 Tablespoons Sugar
Cheesecake Filling:
- (4) 8-ounce pkgs. Cream Cheese (softened to room temperature)
- 1 1/2 cups Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Vanilla Bean Paste or Extract
- 1 to 2 teaspoons Lemon Zest (optional)
- 3 large Eggs
- 2 large Egg Yolks
- 3/4 cup Full-Fat Sour Cream
Sweet Sour Cream Topping:
- 1 cup Full-Fat Sour Cream
- 1/4 cup Sugar
- 1 teaspoon Vanilla Bean Paste (optional)
Garnish:
- Fresh Whipped Cream
- Berries
Instructions
Graham Cracker Crust:
- Preheat the oven to 350º. For the crust, I prefer to use a food processor. If not, place graham crackers in a large bag and beat with a rolling pin until fine crumbs appear. Then, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake for 8 minutes, then let cool to room temperature.
Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and sugar until fluffy, about 2-3 minutes, scraping the sides of the bowl often. Add vanilla, cornstarch, and lemon zest and beat just until combined. We don't want to overmix this cheesecake batter and allow air bubbles to form. Add eggs one at a time, beating after each addition. Fold in full-fat sour cream.
- Pour into cooled graham cracker crust and lightly bang the pan on the counter to release any air bubbles. IMPORTANT! When using a water bath, you want to line the OUTSIDE of the springform pan with foil. I use heavy-duty foil and wrap it twice to secure the pan and ensure no water sneaks through. Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of the pan and folding foil under itself as needed.
- Place filled springform pan inside a roasting pan and transfer to the center rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this is safer than pouring it in and then transferring it to the oven).
- Bake for 20 minutes at 350 degrees and then reduce heat to 300 degrees. Bake at 300 degrees for 35 minutes. Turn off the oven but keep the cheesecake in the oven and continue to cook low and slow for 1 hour.
- Remove from oven. In a small bowl, stir together 1 cup of full-fat sour cream, sugar, and vanilla (if using). Carefully spread on top of cheesecake.
- Let come to room temperature for about 1 hour and then place in the refrigerator for about 6-8 hours or overnight to allow it time to set up and solidify. Serve with fresh whipped cream and berries.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Used this recipe my first ever attempt at cheesecake – it was INCREDIBLE. Brought it for a birthday and it was gone immediately. Perfect, classic cheesecake.
Hi,
I made your recipe tonight and followed all on the steps but some how when I pulled it out to put the sour cream topping on and there was a small amount on water in the foil. I am hoping that it wasn’t enough to get into the pan and that my crust will still be alright. Guess we will find out tomorrow. Would you be willing to post a picture of how you wrap your pan to keep all the water out?
Hi Sarah, I’ve made this recipe many times (it’s my husbands favorite), and every time it’s better than the previous. Yes, I also get some water on the foil, but my cake is crispy and just perfect!! I do take the foil out before putting it to the fridge. I place a can of blueberry topping in the fridge (so it will be cold), and before serving I put it on top of the cake and it is just fantastic!!
Have a great day ????
At what point do you add the 3/4 cup of sour cream? Thank you!
As soon as you take it out of the oven.
Was wondering about the sour cream topping. When I’ve made cheesecakes before after putting the sour cream on the top it went back in the oven for about 5 minutes to set it. You don’t have to do it with this one?
Hi!
After my first successful attempt on your “love at first sight chocolate cake” (on my burthday at that) I became a fan of yours. This had a rating of 9/10 from a very picky nephew. After that I tackled your “better than boyfriend brownies” and they were perfect. Yesterday I followed your chocolate chip/walnut cookies in small scoops and they were to die for❤️….
I read your cheesecake recipe and will tweak it a little. Will be doing a no bake cheesecake and add cornstarch (instead of gelatin) and sour cream. I would love to try your recipe but I do not have a springform tin. Anyway, please let me know if I am right in replacing gelatin with cornstarch on a ni bake cheesecake.
Await your reply
Re: lining pan with foil. It sounds like you want me to line the inside of the springform pan BEFORE I fill it: …”Important to line the pan with foil…”, then wrap the outside with double layer of foil. However you describe making the crust without any interior foil lining. Most water bath recipes require wrapping the outside of the pan only (I’ve had that fail). Which is it, please? Foil the inside and outside, or outside only.
thanks and regards,
clem
Hi there! I just changed the recipe to clarify that it is on the outside of the springform pan. Basically, you make the crust and bake it and then fill it with the cheesecake filling and then wrap the outside of the springform pan with two layers of foil to keep the water from seeping in. I hope that helps clarify and I made additions to the recipe to be clearer. 🙂
Cheesecake can be intimidating to make but following these instructions made mine turn out perfectly, and SO good…my family loved it! Thanks Melissa!!
What do you mean by 14 sheets of Graham crackers?
Hi there! It is 14 full sheets of graham crackers. So each graham cracker sheet is made up of 2 graham cracker squares. So you need 28 squares. I hope that helps!
I’m planning on making this for our family Christmas dinner. It looks wonderful! Question for you, I buy the gram cracker crumbs. Do you know about how many cups of crumbs are needed? Thank you!
Hey Melissa
I made this recipe but I made it in smaller portions. I took them to a cookie swap last night and they were a huge hit. All the girls really enjoyed them and I knew they would. So creamy, so rich they were just perfect. Of course I told them all that I follow you and all your recipes and made them all a copy of this delicious recipe. Thank you so much for all you do to help us out. I also took your Brownies too.
You are just the cutest, Donna! Love your emails and comments and I appreciate so much how supportive you are. How fun to attend a cookie swap — those are so much fun! Thanks again!
This cheese cake recipe sounds awesome! I enjoy cheese cake but my family doesn’t like it when I use 4 pack ages of cream cheese. Is there some way I could make this recipe but adjust the cream cheese amount?
Thanks
Donna
I have a 400 g bag of honey graham crumbs. How are you doing? Does that relate to 14 graham sheets? Or how many cups is that? Is it ok to use honey graham crumbs?