The Most Amazing Cheesecake Ever!

            You have read it a million times, I love a good cheesecake. Always have and always will. Cheesecake is the best dessert ever created. Cheesecake is one of those delightful desserts that make me smile. It can be topped with virtually anything you want.

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            This recipe has been tested by myself and five of my readers. They sent me pictures after they made this recipe.

Their cheesecakes looked identical to mine! This means not only is this the best tasting cheesecake, it is not even difficult to make and have it turn out great!

Go ahead and give it a try right away, like today!

Frequently Asked Questions:

            What do you use as a topping?

I have not used a topping for this recipe yet. I love it plain! However, any type of fruit pie filling could be used, strawberry, cherry, blueberry or apple. There is raspberry topping, chocolate toppings, and caramel sauce. The list can go on and on.

            Why do my cheesecakes crack on the top?

The top three reasons that a cheesecake develops a crack in the top would be from 1.) Air bubbles, 2.) Lumps in the mix, or 3.) the way it is baked and/or cooled.

            How do I store a cheesecake?

Once the cheesecake has come to room temperature, you should wrap it with plastic wrap and keep it chilled in the refrigerator.

What do you need to make The Most Amazing Cheesecake Ever

            Crust:

                        1/1/2 graham crackers, crushed to a powder

                        5 tbsp unsalted, melted butter

                        4 tbsp granulated sugar

            Filling:

                        5-8 ounce packages of cream cheese, softened to room temperature

                        4 large eggs at room temperature

                        ½ cup sour cream, at room temperature

                        1/14 cups granulated sugar

                        2 tsp vanilla extract

            Toppings:

                        Any flavor of fruit or sauce that you would like

How to make The Most Amazing Cheesecake Ever

FIRST STEP:

Using your food processor, place the graham crackers into the bowl, pulse until you get a powder form

In a bowl, mix the melted butter, cracker crumbs and the granulated sugar together

a)

b)

SECOND STEP:

Using the bottom of a cup, press the graham cracker mix on the bottom and halfway up the sides of a springform pan

Preheat the oven to 350*, with the racks in the center of the oven

THIRD STEP:

Place the pan into the oven and bake for 7 minutes.

Remove from the oven and set to the side to cool.

FOURTH STEP:

Reduce the temperature of the oven down to 325*

In a large mixing bowl, beat the cream cheese until it is smooth and free of lumps

FIFTH STEP:

Add in the sugar, sour cream and vanilla, mixing briefly

In a separate bowl, crack each egg and beat with a fork until beaten well

SIXTH STEP:

While using the low setting, slowly add the eggs to the cream cheese mix

By gently tapping the bowl on your counter a few times, the air bubbles should rise to the surface and pop.

a)

b)

SEVENTH STEP:

After 30 to 45 seconds of tapping, all bubbles should have risen to the surface

Carefully pour the cream cheese mix into the graham cracker crust. Smooth out the top. The springform pan will be full

EIGHTH STEP:

Bake for 30 minutes at 325*, then lower temp to 250* and continue baking for another 45 minutes.

When time is up, turn the oven off, do not open the door! Leave the cheesecake to rest in the oven for 30 minutes.

After that 30 minutes, open the oven door just a little and allow the cheesecake to cool for one hour.

NINETH STEP:

Set the Cheesecake on the counter and let it come to room temperature for three to four hours.

Cover with plastic wrap and place in the refrigerator for 6 hours or overnight.

When ready to serve, open the springform pan and remove the collar or band.

Decorate with your choice of topping.

Enjoy!

The Most Amazing Cheesecake Ever!

The Most Amazing Cheesecake Ever!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • Crust:
  • 1/1/2 graham crackers, crushed to a powder
  • 5 tbsp unsalted, melted butter
  • 4 tbsp granulated sugar
  • Filling:
  • 5-8 ounce packages of cream cheese, softened to room temperature
  • 4 large eggs at room temperature
  • ½ cup sour cream, at room temperature
  • 1/14 cups granulated sugar
  • 2 tsp vanilla extract
  • Toppings:
  • Any flavor of fruit or sauce that you would like

Instructions

FIRST STEP:

Using your food processor, place the graham crackers into the bowl, pulse until you get a powder form

In a bowl, mix the melted butter, cracker crumbs and the granulated sugar together

SECOND STEP:

Using the bottom of a cup, press the graham cracker mix on the bottom and halfway up the sides of a springform pan

Preheat the oven to 350*, with the racks in the center of the oven

THIRD STEP:

Place the pan into the oven and bake for 7 minutes.

Remove from the oven and set to the side to cool.

FOURTH STEP:

Reduce the temperature of the oven down to 325*

In a large mixing bowl, beat the cream cheese until it is smooth and free of lumps

FIFTH STEP:

Add in the sugar, sour cream and vanilla, mixing briefly

In a separate bowl, crack each egg and beat with a fork until beaten well

SIXTH STEP:

While using the low setting, slowly add the eggs to the cream cheese mix

By gently tapping the bowl on your counter a few times, the air bubbles should rise to the surface and pop.

SEVENTH STEP:

After 30 to 45 seconds of tapping, all bubbles should have risen to the surface

Carefully pour the cream cheese mix into the graham cracker crust. Smooth out the top. The springform pan will be full

EIGHTH STEP:

Bake for 30 minutes at 325*, then lower temp to 250* and continue baking for another 45 minutes.

When time is up, turn the oven off, do not open the door! Leave the cheesecake to rest in the oven for 30 minutes.

After that 30 minutes, open the oven door just a little and allow the cheesecake to cool for one hour.

NINETH STEP:

Set the Cheesecake on the counter and let it come to room temperature for three to four hours.

Cover with plastic wrap and place in the refrigerator for 6 hours or overnight.

When ready to serve, open the springform pan and remove the collar or band.

Decorate with your choice of topping.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 20gSaturated Fat: 10gTrans Fat: 10gCholesterol: 240mgSodium: 30mgCarbohydrates: 260gSugar: 38gProtein: 8g