For the Crust 
Graham cracker crumbs1 1/2 cups (about 12-14 graham crackers)
Granulated sugar1/4 cup
Unsalted butter, melted1/2 cup
For the Cheesecake Filling 
Cream cheese, softened4 packages (8 ounces each)
Granulated sugar1 1/4 cups
Large eggs, at room temperature4
Vanilla extract1 teaspoon
Sour cream, at room temperature1/4 cup
Heavy cream, at room temperature1/4 cup
For the Topping (optional) 
Fresh fruit, fruit preserves, chocolate ganache, or whipped creamAs desired

Feel free to print or save this table for reference while making the cheesecake.


  1. Preheat the Oven:

    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
  2. Prepare the Crust:

    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
    • Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers.
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Make the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes, using a hand mixer or stand mixer fitted with a paddle attachment.
    • Add the eggs one at a time, mixing well after each addition.
    • Mix in the vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.
    • Scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined and there are no lumps.
  4. Bake the Cheesecake:

    • Pour the cheesecake filling over the cooled crust in the springform pan.
    • Tap the pan gently on the countertop to release any air bubbles.
    • Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
    • Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to set.
  5. Add Topping (optional):

    • Before serving, you can add your favorite toppings such as fresh fruit, fruit preserves, chocolate ganache, or whipped cream.
  6. Serve and Enjoy:

    • Once chilled and set, remove the cheesecake from the springform pan by carefully running a knife around the edges.
    • Slice the cheesecake into wedges and serve chilled.
    • Store any leftovers in the refrigerator for up to 5 days.

Enjoy your creamy and delicious homemade cheesecake.



  1. What is cheesecake?

    • Cheesecake is a rich and creamy dessert made with a mixture of cream cheese, sugar, eggs, and flavorings, typically baked on a crust and served chilled.
  2. What kind of cream cheese should I use for cheesecake?

    • It’s best to use full-fat cream cheese for cheesecake, as it provides the richest and creamiest texture. Avoid using low-fat or non-fat cream cheese, as they may affect the texture and flavor of the cheesecake.
  3. Do I need to use a water bath when baking cheesecake?

    • While it’s not required, using a water bath (also known as a bain-marie) can help prevent the cheesecake from cracking and ensure even baking. Simply wrap the bottom of the springform pan with foil and place it in a larger baking dish filled with hot water before baking.
  4. How can I prevent my cheesecake from cracking?

    • To prevent cracking, make sure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Avoid overmixing the batter, and bake the cheesecake at a low temperature. Additionally, using a water bath and allowing the cheesecake to cool gradually in the oven can help prevent cracks.
  5. How long does cheesecake last in the refrigerator?

    • Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods in the fridge.
  6. Can I freeze cheesecake?

    • Yes, cheesecake freezes well! You can freeze it whole or in individual slices. Wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be stored in the freezer for up to 1-2 months. Thaw frozen cheesecake in the refrigerator overnight before serving.
  7. Can I make cheesecake without eggs?

    • Yes, you can make eggless cheesecake using alternative ingredients such as cornstarch, tofu, or gelatin to help bind the filling. However, the texture and flavor may be slightly different from traditional cheesecake.
  8. Can I make cheesecake without a springform pan?

    • While a springform pan is ideal for cheesecake because it allows for easy removal, you can still make cheesecake using a regular cake pan. Make sure to line the pan with parchment paper or aluminum foil, leaving some overhang for easy lifting, to help remove the cheesecake after baking.

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