Food
Cheesecake
By Ryan Hurd · Published Sep 14, 2026
Cook
1 hr 15 min
Difficulty
Easy
A classic recipe for a creamy and delicious cheesecake, this dessert is a true crowd-pleaser. The base is made with a graham cracker crust, which gives it a sturdy foundation and a hint of sweetness. As you press the crumbs into the pan, you can feel the texture of the graham crackers, which are slightly crunchy and have a nutty flavor. The filling is a smooth blend of cream cheese, sugar, and eggs, which are beaten until light and fluffy. The cream cheese is at room temperature, ensuring it's not too cold and doesn't curdle when mixed with the eggs. The eggs are beaten until they're light and fluffy, and the sugar is added to sweeten the mixture. The cream cheese and eggs are then combined, and the mixture is poured into the prepared crust. The cheesecake is baked at a moderate temperature until it's set, but still slightly jiggly in the center. The final touch is a dusting of powdered sugar on top, which adds a delicate sweetness and a touch of elegance to the dessert. The result is a rich, creamy cheesecake with a perfect balance of flavors and textures.
Ingredients
- • 32 oz cream cheese softened to room temperature
- • 1 cup sugar
- • 2/3 cup sour cream
- • 1 ½ tsp vanilla extract
- • 1/8 tsp salt
- • 4 large eggs room temperature, lightly beaten
Steps
- 1.In a stand mixer, add cream cheese and stir until smooth and creamy.
- 2.Add sugar and stir again until creamy.
- 3.Add sour cream, vanilla, and salt and stir until well mixed. Pause periodically to scrape the sides and bottom of the bowl so that all ingredients are evenly incorporated.
- 4.With the mixer on low, gradually add eggs one at a time. Use a spatula to scrape the sides and bottom of the bowl again and make sure it is all combined.
- 5.Pour cheesecake batter into a prepared springform pan. To ensure against leaks, place the pan on a cookie sheet lined with parchment paper.
- 6.Place on the center rack of a preheated oven at 325°F for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and center should spring back to the touch but will still be Jello-jiggly. Allow to cool for 10 minutes when done. Use a knife to gently loosen the crust from the pan. Allow the pan to cool another 1 to 2 hours to room temperature before transferring to the refrigerator and allowing to cool overnight or at least 6 hours. Remove the spring form from the pan just before serving.
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