The Best Cheesecake Recipe

Why You’ll Love This Recipe

The Best Cheesecake Recipe combines simplicity with indulgence. It’s not only easy to make but also delivers an incredibly creamy texture and a delightful, slightly tangy flavor from the cream cheese and sour cream. The addition of fresh lemon juice adds a subtle brightness that complements the richness of the cheesecake perfectly. Whether you’re a seasoned baker or a beginner, this recipe guarantees a stunning result. Plus, it’s versatile—you can decorate it with a dollop of whipped cream or any topping of your choice!

Ingredients

Crust:

• 190g graham crackers (12 full graham cracker sheets)

• 3 tablespoon granulated sugar (35g)

• 5 tablespoon melted unsalted butter (70g)

Cheesecake:

• 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature

• 1 ½ cups granulated sugar (325g)

• ½ teaspoon salt

• 1 teaspoon vanilla bean paste

• 4 large eggs, room temperature

• ½ cup heavy cream (120g), room temperature

• 1 cup sour cream (240g), room temperature

• 1 tablespoon cornstarch, sifted

• 2-3 tablespoon freshly squeezed lemon juice

Serving:

• Extra heavy cream for decoration (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep: Bring all ingredients to room temperature. Preheat the oven to 350°F (conventional/no fan). Prepare a 9″ springform pan by lightly brushing it with softened butter and lining it with parchment paper. Place a parchment circle on the base and a separate strip along the sides of the pan. Brush a little more butter over the parchment paper. Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside.

2. Crust: Grind the graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined. Transfer the crust mixture to the prepared pan, pressing it tightly using the back of a measuring cup. You can push some of the crust up the edges for a thicker crust or leave it all at the bottom for a thinner one. Bake the crust in the preheated oven for about 8 minutes, then remove it and lower the oven temperature to 325°F.

3. Cheesecake: In a stand mixer, whisk the cream cheese, sugar, salt, and vanilla on medium speed for 3-5 minutes until creamy and well combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. In a separate bowl, lightly whisk the eggs. Add them slowly to the batter, mixing at low speed until just combined—don’t overbeat to avoid a spongy texture. Add the heavy cream, sour cream, lemon juice, and sifted cornstarch, mixing at low speed until fully combined. Scrape the sides of the bowl as needed.

4. Bake: Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to release any air bubbles. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for 75-80 minutes. Do not open the oven until at least 75 minutes have passed. The cheesecake should be firm and set around the edges but still jiggly in the middle.

5. Cool: After baking, let the cheesecake cool at room temperature for about 15 minutes. Run a butter knife or offset spatula around the edge of the cheesecake (while still in the pan) to prevent it from sticking and cracking. Cool the cheesecake at room temperature for 2-3 hours. Afterward, refrigerate it for at least 12 hours or overnight to fully set.

6. Serving: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. If there are any imperfections, use a hot offset spatula to smooth them out. Optionally, decorate with whipped cream or any other topping of your choice. Slice and enjoy!

Servings and Timing

• Servings: 12

• Prep time: 45 minutes

• Cook time: 75-80 minutes

• Cooling time: 2-3 hours at room temperature, then refrigerate for 12+ hours

Variations

• Flavored Cheesecake: Add a tablespoon of your favorite flavor extract, such as almond or coconut, to the cheesecake batter for a unique twist.

• Fruit Topping: Serve the cheesecake with a fresh fruit topping like strawberries, blueberries, or raspberries for added freshness and color.

• Chocolate Cheesecake: Fold in some melted chocolate into the batter for a rich, chocolatey version of this classic dessert.

• Crust Variations: Try using digestive biscuits or Oreo cookies instead of graham crackers for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Freezing: Cheesecake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, place it in the refrigerator overnight.

• Reheating: There’s no need to reheat cheesecake, as it’s best served cold. If you prefer a slightly softened texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

1. How can I prevent cracks in my cheesecake?

To minimize cracking, ensure that you mix the cheesecake batter gently, avoid overbeating the eggs, and allow the cheesecake to cool slowly. Wrapping the springform pan in foil also helps prevent water from seeping in.

2. Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, it may affect the texture and creaminess of the cheesecake. Full-fat cream cheese gives the best results.

3. Why does my cheesecake have a soggy crust?

A soggy crust is usually the result of excess moisture. Make sure to bake the crust long enough to set it and avoid overfilling the pan with batter.

4. Can I make the cheesecake in advance?

Yes! In fact, this cheesecake is best when chilled overnight, so making it a day in advance is a great option.

5. How do I know when my cheesecake is done baking?

The edges should be firm, while the center should still jiggle slightly. If the center is too set, it may be overbaked.

6. How can I make my cheesecake less sweet?

Reduce the amount of sugar in the recipe to adjust the sweetness level. You can also add a bit more lemon juice for a tangier flavor.

7. Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, but removing the cheesecake may be trickier. Be sure to line the pan well with parchment paper.

8. How do I smooth out the surface of my cheesecake?

After removing it from the oven and before chilling, use a hot offset spatula to gently smooth out any imperfections on the surface.

9. Can I add chocolate chips to the cheesecake batter?

Yes, you can fold chocolate chips into the batter before baking for a chocolate chip cheesecake variation.

10. What’s the best way to decorate a cheesecake?

You can top it with whipped cream, fresh berries, or a fruit compote for a colorful, festive presentation.

Conclusion

This cheesecake recipe is the ultimate in indulgence. Whether you’re serving it for a special occasion or just because, it’s bound to impress with its creamy texture, balanced flavor, and delightful crust. Easy to make and even easier to devour, it’s the only cheesecake recipe you’ll ever need.