Best Classic Cheesecake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

2 . Stage

Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.

3 . Stage

Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.

4 . Stage

While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.

5 . Stage

Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.

6 . Stage

Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.

7 . Stage

Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.

8 . Stage

Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.

9 . Stage

Place the springform pan in a large roasting pan and move it to the lower rack of the oven.

10 . Stage

Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.

11 . Stage

Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.

12 . Stage

Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.

13 . Stage

Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator. Easy Classic Cheesecake. Allrecipes