There’s something magical about a perfectly baked cheesecake. It’s indulgent yet light, creamy yet firm, and packed with rich, balanced flavors.

Whether you’re a seasoned baker or a newbie in the kitchen, this recipe will guide you to cheesecake perfection. Trust me, this is the only recipe you’ll ever need!

Why This Cheesecake is the Best
This cheesecake combines a buttery graham cracker crust with an ultra-creamy filling that’s perfectly sweetened and lightly tangy. The secret lies in using full-fat ingredients, the right baking techniques, and taking the time to let it set properly. The result? A show-stopping dessert that will have everyone asking for seconds (and the recipe!).

Let’s dive into how to make this masterpiece step by step.

Ingredients

For the Crust:

190g graham crackers (or wheat digestive biscuits)
35g sugar (optional)
75g unsalted butter, melted

For the Cheesecake Filling:

32 oz full-fat cream cheese (4 blocks of 8 oz each)
325g granulated sugar (about 1 ½ cups)
½ tsp salt
1 tsp vanilla essence
4 large eggs
120g heavy cream (½ cup)
240g sour cream (1 cup)
1 tbsp cornstarch
2-3 tbsp fresh lemon juice

Optional Topping:

Whipped cream for decoration

Instructions

Step 1: Prepare Your Ingredients

Before you begin, make sure all your ingredients are at room temperature. This is crucial for achieving a silky-smooth batter and even baking.

Step 2: Make the Crust

Preheat your oven to 350°F (175°C).
In a food processor, blend the graham crackers, sugar, and melted butter until the mixture resembles wet sand. If you prefer a less sweet crust, skip the sugar and adjust the other ingredients accordingly (use 225g of graham crackers and 85g of butter).
Butter the bottom of a 9-inch springform pan. Press the crust mixture firmly into the bottom of the pan, using a measuring cup to pack it tightly. You can push it slightly up the edges for a decorative touch.
Bake the crust for 8 minutes, then lower the oven temperature to 325°F (160°C). Set the crust aside to cool while you prepare the filling.

Step 3: Prepare the Cheesecake Batter

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese, sugar, salt, and vanilla essence on medium speed for about 3-5 minutes. The mixture should be smooth and creamy. Remember to scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
In a separate bowl, lightly whisk the eggs just until combined—don’t overbeat them! Slowly add the eggs to the cream cheese mixture, mixing on low speed. This helps prevent too much air from getting into the batter, which can cause cracks during baking.
Add the heavy cream, sour cream, lemon juice, and cornstarch to the batter. Mix on low speed until just combined, scraping down the bowl as needed. The batter should be smooth and lump-free.

Step 4: Assemble and Bake

Pour the cheesecake batter into the prepared crust. Smooth out the top with a spatula if needed.
Wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in during baking. Be sure to cover only the bottom and sides—leave the top open!
Place a large roasting pan in your oven and fill it with about 1-2 inches of boiling water to create a water bath. Carefully place your cheesecake pan into this water bath. The steam from the water will help prevent cracks and ensure even baking.
Bake at 325°F (160°C) for 75-80 minutes. Resist the urge to open the oven door! When done, the edges of the cheesecake should be set while the center remains jiggly—it will firm up as it cools.

Step 5: Cool and Set

Remove the cheesecake from the oven and let it cool at room temperature for about 15 minutes. Then, run a butter knife or offset spatula around the edges of the cheesecake to loosen it from the pan—this step helps prevent cracks as it cools further.
Allow the cheesecake to cool completely at room temperature for another 2-3 hours before placing it in the fridge. Do not remove it from the pan just yet! Cover it loosely with plastic wrap and refrigerate overnight to let it set completely.

Serving Your Cheesecake

When you’re ready to serve, carefully release and remove the sides of your springform pan. If you used parchment paper to line your pan, this step will be even easier! For an extra touch of elegance, decorate your cheesecake with whipped cream or fresh fruit before slicing and serving.

Tips for Cheesecake Success

Use Full-Fat Ingredients: For that ultra-creamy texture, full-fat cream cheese, sour cream, and heavy cream are non-negotiable! Low-fat substitutes can lead to a watery or grainy texture.
Don’t Overbeat the Eggs: Overbeating introduces too much air into the batter, which can cause your cheesecake to rise unevenly or develop a spongy texture. Mix just until combined!
Waterproof Your Springform Pan: A tight-fitting springform pan is essential to keep water out during baking. If you’re extra cautious, double-wrap your pan in foil or use a silicone baking wrap for added protection.
Be Patient: Cheesecake is not a dessert you can rush! Letting it set overnight in the fridge is key to achieving that perfect texture.

Frequently Asked Questions

Q: What if I don’t have graham crackers?
A: No problem! Use wheat digestive biscuits or any other mildly sweet cookie as a substitute. Adjust butter quantities if needed to ensure your crust holds together.

Q: My cheesecake cracked—what went wrong?
A: Cracks happen when there’s too much air in the batter or if it cools too quickly. Always mix on low speed, avoid overbaking, and let it cool gradually before refrigerating.

Q: Can I freeze this cheesecake?
A: Absolutely! Once fully set, wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the fridge before serving.

Final Thoughts

Baking a cheesecake may seem intimidating at first, but with this foolproof recipe and a little patience, you’ll be rewarded with a dessert that’s nothing short of spectacular. Whether it’s for a special occasion or just because you’re craving something sweet, this cheesecake is bound to impress every time.

Happy baking—and even happier