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URLhttps://www.tasteofhome.com/recipes/best-ever-cheesecake/
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Meta TitleBest Ever Cheesecake Recipe
Meta DescriptionOur perfect cheesecake recipe creates a rich cheesecake with a gorgeous graham cracker crust and a lovely, tangy sour cream topping.
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Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need. A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest dinner party or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common cheesecake mistakes , you’ll have a showstopping dessert that all your guests will be talking about. So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. We’ll walk you through making a basic vanilla cheesecake—then you can use the same techniques to create all kinds of cheesecake recipes , like chocolate cheesecakes or even fresh, fruity options. Cheesecake Ingredients Taste of Home Crust: Classic cheesecake recipes are made with a graham cracker crust, so that’s what we’re doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar. Cream cheese: Cream cheese is the main ingredient, so make sure you’re buying the best cream cheese packages at the store for maximum flavor. Eggs: Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking. Sugar: Granulated sugar sweetens the cheesecake. We don’t recommend subbing for brown sugar as it can discolor the cheesecake. Vanilla: Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the best vanilla extract (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so it’s important to get a high-quality vanilla. Sour cream: This cheesecake’s topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component. Whipped cream: Sweetened whipped cream is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using. Directions Step 1: Make the crumb crust Taste of Home Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar. Taste of Home Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling. Editor’s Tip: A flat-bottomed measuring cup or glass helps create an even crust. Don’t pack the crust in too much, though, or it will be very hard to cut through later on. Step 2: Create the cheesecake batter Taste of Home In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute. Taste of Home Pour the filling into the crust. Step 3: Bake the cheesecake Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don’t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes. Step 4: Add the topping and bake further Taste of Home In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack. Editor’s Tip: Run a small knife between the cheesecake crust and the springform pan’s edge to loosen the cheesecake from the pan so it doesn’t break when you remove the pan’s edge. Step 5: Chill and serve Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream. Editor’s Tip:  To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices. Taste of Home Cheesecake Variations Make it gluten-free: Our cheesecake recipe is not gluten-free, but it’s easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so you’re all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they weren’t processed in a facility that handles wheat. Change the crust: Lots of crumb crust ingredients can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts. Enhance the filling with more flavors: This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want. Add a different topping: Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich chocolate ganache , a homemade salted caramel sauce or a tasty raspberry sauce . You could even combine a few of these for an over-the-top dessert all your friends will love. How to Store Cheesecake To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you’re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days. Can you freeze cheesecake? Yes, you can freeze cheesecake for up to a month. To freeze the cheesecake while it’s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving. To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving. Cheesecake Tips Taste of Home How long can cheesecake sit out? Cheesecake recipes can sit out at room temperature for a maximum of two hours. According to the USDA , perishable foods sitting in the “Danger Zone” (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock. How do I know when the cheesecake is done? A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof cheesecake test called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn’t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it’s out of the oven. TEST KITCHEN APPROVED Ingredients 1-1/4 cups graham cracker crumbs 1/3 cup butter, melted 1/4 cup sugar filling/topping: 2 packages (8 ounces each) cream cheese, softened 2 large eggs, room temperature, lightly beaten 2/3 cup sugar, divided 2 teaspoons vanilla extract, divided Dash salt 1 cup sour cream Whipped cream, optional Shop Recipe Directions Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream. Loading Popular in the Community I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. —Howard Koch, Lima, Ohio Recipe Creator
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Reviews](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Review Count") Total Time:Prep: 20 min. Bake: 45 min. + chilling ![Lisa A. Kaminski](https://www.tasteofhome.com/wp-content/uploads/2025/05/143997Kaminski.jpg?resize=200,200)![Val Goodrich](https://www.tasteofhome.com/wp-content/uploads/2025/10/updated-headshot2.jpeg?resize=200,200) By [Lisa A. Kaminski](https://www.tasteofhome.com/author/lisa-kaminski/) and [Val Goodrich](https://www.tasteofhome.com/author/valerie-goodrich/) Recipe by Howard Koch, Lima, Ohio Tested by [Taste of Home Test Kitchen](https://www.tasteofhome.com/article/test-kitchen-approved) [Taste of Home's Editorial Process](https://www.tasteofhome.com/about-taste-of-home/) Updated on Oct. 31, 2024 [Jump to Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#RecipeCard) [Save Saved Saving](https://www.tasteofhome.com/recipes/best-ever-cheesecake/) **Getting your [Trinity Audio](https://trinityaudio.ai/) player ready...** Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need. A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest [dinner party](https://www.tasteofhome.com/collection/casual-dinner-party-menu-ideas/) or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common [cheesecake mistakes](https://www.tasteofhome.com/collection/cheesecake-mistakes/), you’ll have a showstopping dessert that all your guests will be talking about. So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. We’ll walk you through making a basic vanilla cheesecake—then you can use the same techniques to create all kinds of [cheesecake recipes](https://www.tasteofhome.com/collection/top-10-cheesecake-recipes/), like [chocolate cheesecakes](https://www.tasteofhome.com/collection/chocolate-cheesecake-recipes/) or even fresh, fruity options. ## Cheesecake Ingredients ![Overhead Shot Of Ingredients](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_1-MLedit.jpg?fit=700%2C1024) Taste of Home - **Crust:** Classic cheesecake recipes are made with a graham cracker crust, so that’s what we’re doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar. - **Cream cheese:** Cream cheese is the main ingredient, so make sure you’re buying the [best cream cheese](https://www.tasteofhome.com/article/best-cream-cheese-brands/) packages at the store for maximum flavor. - **Eggs:** Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking. - **Sugar:** Granulated sugar sweetens the cheesecake. We don’t recommend subbing for brown sugar as it can discolor the cheesecake. - **Vanilla:** Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the [best vanilla extract](https://www.tasteofhome.com/article/best-vanilla-extract/) (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so it’s important to get a high-quality vanilla. - **Sour cream:** This cheesecake’s topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component. - **Whipped cream:** [Sweetened whipped cream](https://www.tasteofhome.com/recipes/sweetened-whipped-cream/) is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using. ## Directions ### Step 1: Make the crumb crust ![In A Bowl, Combine The Graham Cracker Crumbs, Butter And Sugar.](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_2.jpg?fit=700%2C1024) Taste of Home Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar. ![Pat Into The Bottom And 1 In. Up The Side Of Springform Pan](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_3.jpg?fit=700%2C1024) Taste of Home Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling. *Editor’s Tip:* A flat-bottomed measuring cup or glass helps create an even crust. Don’t pack the crust in too much, though, or it will be very hard to cut through later on. ### Step 2: Create the cheesecake batter ![Beat Cream Cheese And Eggs In A Bowl](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_4.jpg?fit=700%2C1024) Taste of Home In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute. ![Spread Over Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_5.jpg?fit=700%2C1024) Taste of Home Pour the filling into the crust. ### Step 3: Bake the cheesecake Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don’t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes. ### Step 4: Add the topping and bake further ![Add topping](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_6.jpg?fit=700%2C1024) Taste of Home In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack. *Editor’s Tip:* Run a small knife between the cheesecake crust and the springform pan’s edge to loosen the cheesecake from the pan so it doesn’t break when you remove the pan’s edge. ### Step 5: Chill and serve Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream. *Editor’s Tip:* To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices. ![3/4th Shot Of Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVP24_1089_MF_10_17_2.jpg?fit=700%2C1024) Taste of Home ## Cheesecake Variations - **Make it gluten-free:** Our cheesecake recipe is not gluten-free, but it’s easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so you’re all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they weren’t processed in a facility that handles wheat. - **Change the crust:** Lots of [crumb crust ingredients](https://www.tasteofhome.com/collection/crumb-crust-ingredients/) can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts. - **Enhance the filling with more flavors:** This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want. - **Add a different topping:** Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich [chocolate ganache](https://www.tasteofhome.com/recipes/chocolate-ganache/), a homemade [salted caramel sauce](https://www.tasteofhome.com/recipes/salted-caramel-sauce/) or a tasty [raspberry sauce](https://www.tasteofhome.com/recipes/freezer-raspberry-sauce/). You could even combine a few of these for an over-the-top dessert all your friends will love. ## How to Store Cheesecake To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you’re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days. ### Can you freeze cheesecake? Yes, you can [freeze cheesecake](https://www.tasteofhome.com/article/your-guide-to-freezing-cheesecake/) for up to a month. To freeze the cheesecake while it’s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving. To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving. ## Cheesecake Tips ![Close Shot Of Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVP24_1089_MF_10_17_1.jpg?fit=700%2C1024) Taste of Home ### How long can cheesecake sit out? Cheesecake recipes can sit out at room temperature for a maximum of two hours. [According to the USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f), perishable foods sitting in the “Danger Zone” (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock. ### How do I know when the cheesecake is done? A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof [cheesecake test](https://www.tasteofhome.com/article/cheesecake-test/) called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn’t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it’s out of the oven. ## Watch How to Make Best Ever Cheesecake ![Taste of Home Logo](https://www.tasteofhome.com/wp-content/uploads/2021/09/toh-interior-logo.svg) ⓘ [back to content](https://www.tasteofhome.com/recipes/best-ever-cheesecake/) [TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/) ## Best Ever Cheesecake [4\.8 \| 19 Reviews](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Review Count") [Add your review](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Add your review") Yield:8 servings Prep:20 min Cook:45 min [Save Saved Saving](https://www.tasteofhome.com/recipes/best-ever-cheesecake/) [email]() [print](https://www.tasteofhome.com/recipes/best-ever-cheesecake/print/) ### Ingredients - 1-1/4 cups graham cracker crumbs - 1/3 cup butter, melted - 1/4 cup sugar - filling/topping: - 2 packages (8 ounces each) cream cheese, softened - 2 large eggs, room temperature, lightly beaten - 2/3 cup sugar, divided - 2 teaspoons vanilla extract, divided - Dash salt - 1 cup sour cream - Whipped cream, optional [Text Ingredients](<sms:?&body=Best Ever Cheesecake%20%0Ahttps://www.tasteofhome.com/recipes/best-ever-cheesecake/%20%0A%20%0AINGREDIENTS%20%0A%20%0A1-1/4 cups graham cracker crumbs%20%0A1/3 cup butter, melted%20%0A1/4 cup sugar%20%0AFILLING/TOPPING:%20%0A2 packages (8 ounces each) cream cheese, softened%20%0A2 large eggs, room temperature, lightly beaten%20%0A2/3 cup sugar, divided%20%0A2 teaspoons vanilla extract, divided%20%0ADash salt%20%0A1 cup sour cream%20%0AWhipped cream, optional%20%0A>) [Shop Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#relish-shop) ### Directions 1. Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill. 2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. 3. Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream. ### Nutrition Facts 1 piece: 504 calories, 36g fat (20g saturated fat), 131mg cholesterol, 357mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 7g protein. Author Lisa A. Kaminski Lisa is a former Taste of Home editor. During her six years here, she researched and tested ingredients, kitchen gear and home products, and wrote articles to highlight the best of the best. [Read More](https://www.tasteofhome.com/author/lisa-kaminski/) ![Lisa A. Kaminski](https://www.tasteofhome.com/wp-content/uploads/2025/05/143997Kaminski.jpg?resize=200,200) Author Val Goodrich Val channels her experience from the Culinary Institute of America and a number of bakeries into her daily work at Taste of Home. She’s usually typing away at her desk in Philly, but otherwise, you can find her planning her next trip abroad, using her ice cream maker or filling her basket at the farmers market. [Read More](https://www.tasteofhome.com/author/valerie-goodrich/) ![Val Goodrich](https://www.tasteofhome.com/wp-content/uploads/2025/10/updated-headshot2.jpeg?resize=200,200) SPRING HAS SPRUNG [![Easy and Vibrant Spring Soups](https://www.tasteofhome.com/wp-content/uploads/2025/01/Tom-Kha-Gai_TOHD24_277607_ChristineMa_8.jpg?resize=150,150) From Scratch Easy and Vibrant Spring Soups](https://www.tasteofhome.com/collection/spring-soup-recipes/ "Easy and Vibrant Spring Soups") [![Make-Ahead Desserts](https://www.tasteofhome.com/wp-content/uploads/2018/01/Bing-Cherry-Amaretti-Fool_EXPS_FTTMZ20_97027_E03_04_6b-1.jpg?resize=150,150) So Pretty Make-Ahead Desserts](https://www.tasteofhome.com/collection/make-ahead-spring-desserts/ "Make-Ahead Desserts") [![Miso-Roasted Carrots](https://www.tasteofhome.com/wp-content/uploads/2026/03/Miso-Roasted-Carrots_TOHD26_282279_SarahTramonte_4.jpg?resize=150,150) Beyond Basic Miso-Roasted Carrots](https://www.tasteofhome.com/recipes/miso-roasted-carrots/ "Miso-Roasted Carrots") [![Best Strawberry Bundt Cake](https://www.tasteofhome.com/wp-content/uploads/2025/05/Layered-Strawberry-Bundt-Cake_EXPS_TOHD25_279883_SarahTramonte_7.jpg?resize=150,150) In Season Best Strawberry Bundt Cake](https://www.tasteofhome.com/recipes/layered-strawberry-bundt-cake/ "Best Strawberry Bundt Cake") Loading Popular in the Community I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. —Howard Koch, Lima, Ohio Recipe Creator Loading Reviews [![Taste of Home Logo](data:image/png;base64,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)](https://www.tasteofhome.com/recipes/best-ever-cheesecake/%20https://www.tasteofhome.com/%20) 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Readable Markdown
Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need. A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest [dinner party](https://www.tasteofhome.com/collection/casual-dinner-party-menu-ideas/) or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common [cheesecake mistakes](https://www.tasteofhome.com/collection/cheesecake-mistakes/), you’ll have a showstopping dessert that all your guests will be talking about. So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. We’ll walk you through making a basic vanilla cheesecake—then you can use the same techniques to create all kinds of [cheesecake recipes](https://www.tasteofhome.com/collection/top-10-cheesecake-recipes/), like [chocolate cheesecakes](https://www.tasteofhome.com/collection/chocolate-cheesecake-recipes/) or even fresh, fruity options. ## Cheesecake Ingredients ![Overhead Shot Of Ingredients](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_1-MLedit.jpg?fit=700%2C1024) Taste of Home - **Crust:** Classic cheesecake recipes are made with a graham cracker crust, so that’s what we’re doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar. - **Cream cheese:** Cream cheese is the main ingredient, so make sure you’re buying the [best cream cheese](https://www.tasteofhome.com/article/best-cream-cheese-brands/) packages at the store for maximum flavor. - **Eggs:** Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking. - **Sugar:** Granulated sugar sweetens the cheesecake. We don’t recommend subbing for brown sugar as it can discolor the cheesecake. - **Vanilla:** Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the [best vanilla extract](https://www.tasteofhome.com/article/best-vanilla-extract/) (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so it’s important to get a high-quality vanilla. - **Sour cream:** This cheesecake’s topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component. - **Whipped cream:** [Sweetened whipped cream](https://www.tasteofhome.com/recipes/sweetened-whipped-cream/) is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using. ## Directions ### Step 1: Make the crumb crust ![In A Bowl, Combine The Graham Cracker Crumbs, Butter And Sugar.](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_2.jpg?fit=700%2C1024) Taste of Home Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar. ![Pat Into The Bottom And 1 In. Up The Side Of Springform Pan](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_3.jpg?fit=700%2C1024) Taste of Home Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling. *Editor’s Tip:* A flat-bottomed measuring cup or glass helps create an even crust. Don’t pack the crust in too much, though, or it will be very hard to cut through later on. ### Step 2: Create the cheesecake batter ![Beat Cream Cheese And Eggs In A Bowl](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_4.jpg?fit=700%2C1024) Taste of Home In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute. ![Spread Over Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_5.jpg?fit=700%2C1024) Taste of Home Pour the filling into the crust. ### Step 3: Bake the cheesecake Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but don’t turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes. ### Step 4: Add the topping and bake further ![Add topping](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVS24_1089_MF_10_17_6.jpg?fit=700%2C1024) Taste of Home In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack. *Editor’s Tip:* Run a small knife between the cheesecake crust and the springform pan’s edge to loosen the cheesecake from the pan so it doesn’t break when you remove the pan’s edge. ### Step 5: Chill and serve Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream. *Editor’s Tip:* To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices. ![3/4th Shot Of Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVP24_1089_MF_10_17_2.jpg?fit=700%2C1024) Taste of Home ## Cheesecake Variations - **Make it gluten-free:** Our cheesecake recipe is not gluten-free, but it’s easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so you’re all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they weren’t processed in a facility that handles wheat. - **Change the crust:** Lots of [crumb crust ingredients](https://www.tasteofhome.com/collection/crumb-crust-ingredients/) can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts. - **Enhance the filling with more flavors:** This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want. - **Add a different topping:** Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich [chocolate ganache](https://www.tasteofhome.com/recipes/chocolate-ganache/), a homemade [salted caramel sauce](https://www.tasteofhome.com/recipes/salted-caramel-sauce/) or a tasty [raspberry sauce](https://www.tasteofhome.com/recipes/freezer-raspberry-sauce/). You could even combine a few of these for an over-the-top dessert all your friends will love. ## How to Store Cheesecake To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you’re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days. ### Can you freeze cheesecake? Yes, you can [freeze cheesecake](https://www.tasteofhome.com/article/your-guide-to-freezing-cheesecake/) for up to a month. To freeze the cheesecake while it’s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving. To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving. ## Cheesecake Tips ![Close Shot Of Cheesecake](https://www.tasteofhome.com/wp-content/uploads/2024/10/Cheesecake-_TOHVP24_1089_MF_10_17_1.jpg?fit=700%2C1024) Taste of Home ### How long can cheesecake sit out? Cheesecake recipes can sit out at room temperature for a maximum of two hours. [According to the USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f), perishable foods sitting in the “Danger Zone” (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock. ### How do I know when the cheesecake is done? A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof [cheesecake test](https://www.tasteofhome.com/article/cheesecake-test/) called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn’t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it’s out of the oven. [TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/) ### Ingredients - 1-1/4 cups graham cracker crumbs - 1/3 cup butter, melted - 1/4 cup sugar - filling/topping: - 2 packages (8 ounces each) cream cheese, softened - 2 large eggs, room temperature, lightly beaten - 2/3 cup sugar, divided - 2 teaspoons vanilla extract, divided - Dash salt - 1 cup sour cream - Whipped cream, optional [Shop Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#relish-shop) ### Directions 1. Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill. 2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. 3. Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream. Loading Popular in the Community I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. —Howard Koch, Lima, Ohio Recipe Creator
Shard32 (laksa)
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