This recipe is my go to for cheesecakes! You can use this as a base recipe for many types of cheesecake, all you have to do is add on whatever topping you want to complete it. This recipe makes a perfectly smooth, but also thick and rich, cheesecake. I will go with a graham cracker crust on this one, but there are other crusts, such as Oreo cookie crusts, that I will also post! I will post my recipes for toppings in another section, so don't forget to look them up as well.
For the crust, you will need:
2 cups graham cracker crumbs
4 tablespoons sugar
4 tablespoons melted butter
For the cheesecake, you will need:
4 (8 ounce) packs of full fat cream cheese
1 1/2 cups sugar
4 teaspoons vanilla extract
6 large eggs
1/2 cup sour cream
Step One: Preheat your oven to 375 degrees F.
Step Two: You'll be baking this cheesecake in a "water bath". So get some heavy duty aluminum foil and lay it out underneath your 9 inch springform pan. You'll want to tear the aluminum foil about 4 inches away from all sides. Then wrap the aluminum foil up the sides of the pan so that water can't get in from the bottom. Set your pan aside.
Step Three: Grease inside of springform pan with cooking spray. Make sure to get the sides as well.
Step Four: It's time to mix the crust! You'll take your graham cracker crumbs and put them into a mixing bowl. Add in the melted butter and sugar, and mix until the crumbs are moist. I use a fork to mix the crust. Then, using either your fingers or the back of a spoon, press the crumbs onto the bottom of the pan and about 1/4 of the way up the sides.
Step Five: Bake crust in the oven for about ten minutes and set aside.
Step Six: Now, set oven temperature to 325 degrees F.
Step Seven: Get out a large pot and add 6 cups of water. Turn it to high heat. This is the water for your water bath. You'll be making the filling while the water starts to boil.
Now we start the filling!!!
Step One: In a large mixing bowl, you'll add the cream cheese and mix on low until smooth, then add sugar and continue mixing on low. (This may come out lumpy, but that's ok.)
Step Two: While still on low speed, add your vanilla and then start adding your eggs one at a time. You'll want to scrape the sides of the mixing bowl well after adding all the eggs. Now your filling should be getting really smooth and creamy!
Step Three: Add your sour cream to the mixture.
Step Four: Now, pour the cheesecake mixture into your springform pan, on top of the crust. Make sure to tap the sides of the pan to release any bubbles. If there are a few bubbles, that's ok. They'll come out during baking.
Step Five: Get out a roasting pan and gently set your cheesecake inside. Pour the boiling water into the pan, trying not to get any on the cheesecake. This is a little tricky, but if I can do it, you can do it without any issues! You only want the water to come about halfway up the pan, maybe even a little less than half way.
Step Six: Put your roasting pan with the cheesecake into the oven for one hour and thirty minutes. When it comes out, it should be sturdy and not liquidy. Remove aluminum foil and set on a cooling rack for one hour. (If you need to serve it on the day you cook it, put cling wrap over the top and set it in the freezer, or deep freezer, for about thirty minutes and then into the refrigerator for thirty minutes. This will cool it down quickly so you can enjoy today!)
Otherwise, after cooling on the rack for an hour, put cling wrap over the top and let it sit in the refrigerator overnight.
Step Seven: Take it out of the refrigerator and set it on the counter top. Gently run a sharp knife around the edges of the cheesecake. This way, it doesn't stick to the sides when you release the spring. Now, release the spring on the pan.
Now it's time to choose your topping! (See my post on toppings to create your own!) Or enjoy as it!
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