The Best Cheesecake Recipes

This is a classic American cheesecake done properly: a buttery graham cracker crust under a tall, dense-yet-silky filling of cream cheese loosened with sour cream and heavy cream. It bakes low and slow at 325F to a center that is just set with a gentle wobble, then chills overnight so every slice is clean, creamy and crack-free. It is the kind of cheesecake that needs nothing more than a few berries on top.

Why you'll love this

• A rich, full-bodied filling built on four blocks of cream cheese, with sour cream for tang and heavy cream for a luscious, smooth set
• A pre-baked graham cracker crust that stays crisp under the filling instead of going soggy
• A low 325F bake plus an hour resting in the turned-off oven, the two habits that guard against cracks
• A genuine make-ahead dessert that sets and slices best after a night in the fridge

Key ingredients & swaps

• Cream cheese (full-fat, room temperature) — the body and signature tang of the cake; it must be properly softened, since cold cream cheese is the number-one cause of lumps you cannot beat out later, so let it sit out about an hour first
• Granulated sugar — sweetens and balances the tang of the cheese; beat it in only until creamy so you do not whip in extra air that can crack the top
• Eggs (room temperature) — they set the custard and give the filling structure; add them one at a time on low speed and stop as soon as each disappears, because over-beaten eggs are what cause cracks
• Sour cream — adds a clean tang and keeps the filling smooth and lush rather than heavy or claggy; full-fat is best
• Heavy cream — loosens the batter to that signature dense-but-creamy texture; do not swap it for milk, which thins the set
• Graham cracker crumbs — the crisp, buttery base; bound with melted butter and sugar and pre-baked 10 minutes so the crust holds together and stays crunchy

How to make it (step by step)

1. 

   1

   Make and pre-bake the crust

   Heat the oven to 325F (163C). Stir the graham cracker crumbs, sugar and melted butter together until they look like wet sand, press firmly and evenly into the base of a 9-inch springform pan, then bake 10 minutes and let it cool while you make the filling.

2. 

   2

   Beat the cream cheese smooth

   Beat the room-temperature cream cheese on medium until completely smooth, scraping the bowl, then add the sugar and beat just until creamy. Any lumps you leave now will still be there after baking, so get it silky before moving on.

3. 

   3

   Add eggs, then the dairy

   Add the eggs one at a time on low speed, mixing only until each disappears, then mix in the vanilla, sour cream and heavy cream until the batter is uniform. Keep the speed low from here; the less air you beat in, the smoother the set and the lower the risk of cracks.

4. 

   4

   Bake low and slow

   Pour the filling over the cooled crust and bake about 1 hour, until the edges are set and slightly puffed but a 2 to 3 inch circle in the center still wobbles like soft jelly when you nudge the pan. It should look underdone in the middle; it firms as it cools. A water bath gives the most even, crack-free bake if you want to use one.

5. 5

   Cool gradually in the oven

   Turn the oven off, crack the door open and leave the cheesecake inside for 1 hour. This slow cooldown prevents the sudden temperature change that pulls the surface apart into cracks.

6. 6

   Chill, then top and slice

   Refrigerate at least 4 hours, ideally overnight, so it firms to a clean, sliceable set. Add fruit, compote or whipped cream just before serving, and wipe the knife clean between cuts for tidy slices.