Woot. Woot. It’s National Cheesecake Day. Can’t we all agree that it’s something so American and so yummy that we won’t even complain about the heat index for today? (Editor’s note: it’s gonna be as hot as your oven today.) So why not stay in and bake?
Best Cheesecake Recipe
Adapted from www.sugarspunrun.com
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 7 tablespoons butter melted
- 32 ounces cream cheese softened to room temperature (use brick cream cheese not spreadable)
- 1 cup sugar
- ⅔ cups sour cream
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
- Heat oven to 325 degrees.
- Prepare graham cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9-inch Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add 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 ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all 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 cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
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