Best Cheesecake

This is the ultimate New York-style cheesecake recipe — rich, creamy, and perfectly dense, with just the right balance of sweetness and tang. From the first buttery bite of graham cracker crust to the smooth, luxurious filling, every forkful melts in your mouth. It’s the kind of dessert that turns casual dinners into special occasions and makes people ask for seconds (and the recipe).

What makes this cheesecake stand out is its texture: not too light, not too heavy — just that ideal, luscious consistency that holds its shape when sliced but is irresistibly smooth on the tongue. The addition of sour cream and heavy cream gives it a silky finish and subtle tang, while a gentle vanilla note ties everything together. Baked in a water bath to prevent cracking and chilled overnight for maximum flavor, this cheesecake is reliable, stunning, and always crowd-pleasing.

Whether you're celebrating a birthday, holiday, or just indulging in a weekend dessert, this classic cheesecake is a timeless favorite that never fails to impress. Serve it plain, or top it with fresh berries, a fruit compote, or even a drizzle of caramel — it's the perfect canvas for all your dessert dreams.

Prep Time: 20 minutes

Bake Time: 1 hour

Chill Time: 6 hours (or overnight)

Total Time: About 7.5 hours

Servings: 12 slices

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Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
2 tbsp sugar
½ tsp cinnamon (optional)
6 tbsp unsalted butter, melted

For the filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream

Instructions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil (to prevent leaks).
Make the crust: Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
Beat cream cheese and sugar on medium speed until smooth and fluffy. Add vanilla. Beat in eggs one at a time, scraping the sides between additions. Stir in sour cream and heavy cream until combined.
Pour into crust. Tap the pan on the counter to release air bubbles.
Bake in a water bath for about 60 minutes or until the edges are set but the center jiggles slightly.
Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside. Remove and cool completely, then refrigerate for at least 6 hours or overnight.
Serve chilled with optional toppings like berries, whipped cream, or a drizzle of fruit sauce.

Serving Tip: