Best Classic Cheesecake

Preheat & Prep: Preheat your oven to 325°F (165°C). Generously grease a 9-inch springform pan. (5 minutes)

Craft the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles damp sand. Press firmly into the bottom of the prepared springform pan, creating an even layer. (5 minutes)

Pre-Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Keep the oven on. (15 minutes)

Cream Cheese Base: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low speed until completely smooth and lump-free. This is crucial for a creamy cheesecake. (5 minutes)

Blend in Sweetness: Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese. Scrape down the sides and bottom of the bowl to ensure everything is well combined. Continue to beat on low speed until smooth. (3 minutes)

Incorporate Eggs: Gently whisk one egg in a small bowl. Add the whisked egg to the cream cheese mixture and beat on low speed until just combined. Repeat with the remaining eggs, adding one at a time and avoiding overmixing. (5 minutes)

Release Air Bubbles: Remove the bowl from the stand mixer and firmly tap it on the counter several times to release any trapped air bubbles. This prevents cracks during baking. (2 minutes)

Water Bath Prep: Place the springform pan (with the cooled crust) inside an oven bag. Fold down the excess and wrap the bottom and sides of the pan in a layer of heavy-duty aluminum foil. (5 minutes)

Pour and Position: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger roasting pan and carefully move it to the lower rack of the oven. (3 minutes)

Bake in Water Bath: Pour approximately 2 inches of boiling water into the roasting pan, creating a water bath. Bake the cheesecake for 1 hour and 30 minutes, or until the edges are puffed and the surface is mostly firm, with a slight jiggle in the center. If the top starts to brown too quickly, tent it loosely with foil. (90 minutes)

Slow Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 2 hours to cool gradually. This prevents cracking. (120 minutes)

Cooling & Setting: Remove the cheesecake from the oven and water bath. Place it on a cooling rack to reach room temperature (approximately 2 hours). Then, refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set. (480 minutes)

Serve: Once chilled, run a thin knife around the edges of the pan to loosen the cheesecake. Carefully release the springform pan sides. Slice with a warm, clean knife for neat serving. Garnish with cherry pie filling, fresh berries, chocolate ganache, or any topping of your choice. (5 minutes)