Delicious Cheesecake is the recipe for a classic dessert that everyone loves! Each bite is rich, creamy, sweet, and enveloped in a buttery graham cracker crust. Although it may seem daunting to make, these step-by-step instructions will guide you directly to the perfect-texture cheesecake that will have you blissfully saying “Yum!” after every bite. Delicious Cheesecake is a romantic, smooth, and velvety dessert that will please you with its deliciousness!
IngredientsFor the cheesecake: • 32 ounces cream cheese, softened to room temperature • 1 cup sugar • 2/3 cups sour cream • 1 1/2 teaspoons vanilla extract • 1/8 teaspoon salt • 4 large eggs, room temperature, lightly beaten For the graham cracker crust: • 1 1/2 cups graham cracker crumbs • 2 tablespoons sugar • 1 tablespoon brown sugar • 7 tablespoons butter, melted
Preheat the oven to 325 degrees F.
Pour the graham cracker crumbs, 2 tablespoons of the sugar, brown sugar, and melted butter into a medium bowl, mixing until combined. The mixture should be sandy in texture.
Press the crust mixture into the bottom of a springform pan, packing it tightly.
Blind bake the crust for about 8 minutes. Remove the pan from the oven and place it on a foil-lined baking sheet. Set it aside to cool. Leave the oven on.
In the bowl of a stand mixer or in a large bowl using a hand mixer, add the cream cheese and stir until smooth and creamy. Don’t over-beat or you’ll incorporate too much air.
Add the 1 cup of the sugar and stir again until creamy.
Add the sour cream, vanilla extract, and salt, and stir until well combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all of the ingredients are evenly incorporated.
With the mixer on low speed, gradually add the lightly beaten eggs, one at a time, stirring until each egg is just incorporated.
Once all of the eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Pour the cheesecake batter into the prepared springform pan on top of the crust.
Transfer the pan to the center rack of your oven and bake until the edges have slightly puffed and may have begun to brown lightly, while the center springs back to the touch and remains jiggly, about 75 minutes. Don't over-bake or the texture will suffer.
Remove the cheesecake from the oven and allow it to cool on top of the oven for 10 minutes.
Once 10 minutes have passed, use a knife to gently loosen the cake from the inside of the springform pan. This will help prevent cracks as your cheesecake cools and shrinks.
Allow the cheesecake to cool until near room temperature, about 1-2 hours.
Transfer the cheesecake to the refrigerator and allow it to cool for at least 6 hours or up to overnight.