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My mother-in-law, GoGo, is known for many recipes but one of her best is GoGo’s Perfect Cheesecake. A classic, creamy cheesecake she grew up enjoying that I am so happy she shared with us!
There is nothing like a classic cheesecake recipe! That buttery crust filled with a creamy and tangy filling — YUM! My mother-in-law GoGo grew up with her mom making this recipe and let me tell y’all, it really is perfect.
If you are looking for a dairy-free, low-sugar recipe, I will just say that this one is not for you! But I have plenty of other desserts you can find that may fit your needs. In this recipe, we really kept it classic with butter, granulated sugar, cream cheese, sour cream, and a few other key ingredients I know y’all will love.
Ingredients:
- Graham Cracker Crumbs
- Melted Butter
- Granulated Sugar
- Cream Cheese
- Sour Cream
- Vanilla
- Eggs
- Options for Serving: Canned Tart Cherries, Canned Blueberries, or Fresh Strawberries
Step-by-Step:
Step One: Preheat the Oven.
Position rack to middle of oven. Preheat the oven to 375°F.
Step Two: Make the Crust
Add the crust ingredients to a large bowl and mix until well combined. Pat into the bottom of a 9-inch springform pan and gently press up the sides of the pan. This doesn’t have to be perfect, but try to get the sides about ¾ of the way up. Carefully transfer to the oven and bake for 5 minutes on the center rack. Remove from the oven and set aside.
Step Three: Start the Filling
Add the cream cheese and sugar to the bowl of a stand mixer. Cream together until smooth, scraping down the sides as needed. Add the sour cream, vanilla, and whisked eggs. Beat on low until just combined, scraping down the sides as needed. Try not to overmix.
Step Four: Bake the Cheesecake
Pour the filling over the crust and carefully transfer to the oven. Bake for 40 minutes. The cheesecake is still slightly jiggly (it will firm up later on). If the top begins to crack, that is perfectly fine!
Step Five: Cool the Cheesecake and Increase the Oven Temperature
Remove from oven and cool for 10 minutes. Increase oven temperature to 475°F.
Step Six: Make the Topping
In a medium bowl, stir to combine the topping ingredients. Once the cheesecake has cooled for 10 minutes, spoon the topping gently on top of the cheesecake. Bake for another 5 minutes at 475°F.
Step Seven: Cool for 12 to 24 Hours
Remove from the oven and cool completely on the counter. Once room temperature, cover, and store in the fridge for at least 12 hours, but preferably 24 hours.
Step Eight: Serve and Enjoy!
Serve with canned red tart cherries, canned blueberries, or fresh berries.
Recipe FAQ:
YES! That is a crucial step to ensure you have the right cheesecake texture when you slice into it.
This is to ensure your filling does not get overwhipped! That can effect the final texture of the cheesecake.
Absolutely! This can be made up to two days in advance and stored in the fridge which is great when prepping for a gathering. Do not add toppings until serving!
GoGo always serves hers with canned cherries but you can also use canned blueberries or an assortment of fresh berries!
We love indulging in GoGo’s Perfect Cheesecake for many family gatherings and hope y’all turn to this delicious dessert for Easter or any upcoming celebrations you have coming up! Comment below once you try it!
looking for More Dessert Ideas? try these!
Grain-Free Strawberry Snacking Cake
GoGo’s Oatmeal Chocolate Chip Bars
GoGo’s Perfect Cheesecake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs, about 9 whole graham crackers rolled to a fine crush
- ¼ cup melted butter
- ¼ cup granulated sugar
For the Filling:
- 3 8-ounce packages of cream cheese (room temperature)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- 4 room temperature eggs, whisked
For the Topping:
- 1 cup sour cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
Options for Serving:
- Canned tart cherries
- Canned Blueberries
- Fresh strawberries
Instructions
- Position rack to middle of oven. Preheat the oven to 375°F.
Make the Crust:
- Add the crust ingredients to a large bowl and mix until well combined. Pat into bottom of a 9-inch springform pan and gently press up the sides of the pan. This doesn't have to be perfect, but try to get the sides about ¾ of the way up. Carefully transfer to the oven and bake for 5 minutes on the center rack. Remove from the oven and set aside.
Make the Filling:
- Add the cream cheese and sugar to the bowl of a stand mixer. Cream together until smooth, scraping down the sides as needed. Add the sour cream, vanilla, and whisked eggs. Beat on low until just combined, scraping down the sides as needed. Try not to overmix.
- Pour the filling over the crust and carefully transfer to the oven. Bake for 40 minutes. The cheesecake is still slightly jiggly (it will firm up later on). If the top begins to crack, that is perfectly fine!
- Remove from oven and cool for 10 minutes. Increase oven temperature to 475°F.
Make the Topping:
- In a medium bowl, stir to combine the topping ingredients. Once the cheesecake has cooled for 10 minutes, spoon the topping gently on top of the cheesecake. Bake for another 5 minutes at 475°F.
- Remove from the oven and cool completely on the counter. Once room temperature, cover and store in the fridge for at least 12 hours, but preferably 24 hours. *Keep the cake in the springform pan until ready to serve*
Serve:
- Serve with canned red tart cherries, canned blueberries or fresh berries.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This is worth the 24-hour advance prep!!! I made this for the first time for Valentine’s Day tonight. Kind of risky but I figured it’s just me and hubs so he’ll forgive me if it doesn’t come out good. It SLAPPED. Brought over some pieces to our neighbors against my better judgement, I could’ve devoured the whole thing! I will be making this again for parties!
I used to think all cheesecake was more or less the same, but NOT after this recipe.
This is truly the best cheesecake I have ever tasted. So simple, soft and delicious, absolutely the BEST!
Side note: Ours did have two small cracks that showed even through the topping. Not sure how we could have prevented that, but no one cared because we ate the whole thing!! YUM
I could not agree more — there is nothing like this recipe! And cracks happen, even for myself and GoGo. Nothing some toppings can’t cover! Thanks for the review.
Should I be concerned if the cream cheese is chunky after mixing?
It should be just fine, this recipe is very forgiving.
Will the crust turn out okay using gluten free graham crackers?
that should work just fine.
Do you think it would be okay to replace the sour cream with Greek yogurt?
I have not tried this so cannot say it will work with 100% certainty! They are pretty similar but the fat content can vary so it may bake a little differently. If you try it, let us know!
When do you remove the springform pan in the process?
At the very end once it completely cool. She even stores it in the springform pan!
Hi! The video says to use 1/2 cup of butter for the crust, and the directions say to use 1/4 cup of butter! Which one do you recommend?
Follow the written recipe here! sometimes in the videos we say the wrong thing!
In the video you said 1/2 stick of butter for crust but recipe says 1/4cup
yes follow our written recipe here!
What size springform do you recommend?
She uses a 9-inch springform pan
Can it be frozen?
I just asked GoGo- she said she’s never frozen it before but it seems like freezing cheesecake is a normal thing to do for 1-2 months.