The Best Cheesecake Recipe

Melt butter in the microwave.

Add melted butter to graham cracker crumbs and mix until it resembles wet sand.

Press the mixture into a 9-inch springform pan to create an even crust.

Place tin foil on the countertop and put the cheesecake pan on top, scrunching the foil around the pan to prevent water from entering during the water bath.

In a bowl, add room temperature cream cheese and mix on medium speed to remove lumps.

Add sugar, flour, and vanilla to the cream cheese mixture while mixing on medium speed for about a minute.

Scrape down the bowl to ensure everything is well combined.

Add eggs one or two at a time, mixing well after each addition and scraping down the bowl again.

Add sour cream and mix on medium speed for about a minute.

Pour the cheesecake batter over the graham cracker crust in the springform pan and flatten the top with a rubber spatula.

Tap the cheesecake on the countertop at least 10 times to release air bubbles.

Place the cheesecake into a 14-inch cake pan or roasting pan and add water halfway up the sides of the cake pan.

Bake in the oven until the cheesecake jiggles slightly in the middle, indicating it is done.

Refrigerate the cheesecake for at least 4 hours, preferably overnight, until smooth and crack-free.

Top the cheesecake with Nutella whipped cream made by mixing whipped cream with 1-2 tablespoons of Nutella.

Pipe the Nutella whipped cream onto the cheesecake and decorate with Ferrero Rocher.

Equipment Needed

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