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The Best Cheesecake Recipe

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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!

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Total Time: 12-15 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust

  • 190g graham crackers
  • 35g sugar
  • 75g melted unsalted butter

Cheesecake

  • 32 oz full-fat cream cheese (4 x 8oz blocks)
  • 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 lemon juice

Topping

  • Extra heavy cream for decoration (optional)

Instructions

  • Prepare Ingredients: Bring all ingredients to room temperature.

  • Preheat Oven: Set the oven to 350°F (conventional).

  • Make the Crust: Grind the graham crackers, sugar, and butter in a food processor until smooth.

  • Assemble Crust: Butter the bottom of a 9” springform pan. Add the crust mixture, packing it tightly with a measuring cup. Optionally, press some up the edges.

  • Bake Crust: Bake for 8 minutes, then reduce the oven temperature to 325°F.

  • Prepare Cheesecake Batter:

    • Whisk cream cheese, sugar, salt, and vanilla for 3-5 minutes until creamy, scraping the bowl often.

    • Lightly beat eggs in a separate bowl (do not overbeat to avoid a spongy texture). Add slowly to the batter, mixing on low until just combined.

    • Add heavy cream, sour cream, lemon juice, and cornstarch, mixing on low until just combined. Scrape the bowl thoroughly.

  • Assemble Cheesecake: Pour batter into the crust. Seal the pan tightly with aluminum foil on the outside (not on top).

  • Water Bath Baking: Place a large tray in the oven, fill it with 1-2 inches of boiling water, and set the cheesecake pan inside. Bake for 75-80 minutes. Do not open the oven. The edges should be firm, but the center should still jiggle.

  • Cooling Process:

    • Cool at room temperature for 15 minutes.

    • Run a butter knife or offset spatula around the edges to prevent cracks.

    • Do not remove the pan. Let it cool for 2-3 hours at room temperature.

    • Transfer to the refrigerator and chill overnight.

 

  • Serve: Carefully remove the cheesecake from the pan, decorate with whipped cream if desired, and enjoy!

Notes

  • Omit sugar in the crust if desired. Adjust to 225g graham crackers and 85g melted butter.

  • Substitute graham crackers with wheat digestive biscuits if necessary.

  • Use full-fat ingredients for the best texture.

  • Ensure the springform pan is tightly sealed to prevent water from leaking in.

  • To prevent sticking, line the pan with buttered parchment paper before adding the crust.

Nutrition

Find it online: https://glonfo.com/the-best-cheesecake-recipe/