Cheesecake Recipe

I’ve always found cheesecake to be a dessert that strikes the perfect balance between richness and simplicity. Its creamy texture and buttery crust make it a crowd-pleaser, but there’s more to it than meets the eye. Whether you’re a seasoned baker or trying your hand at it for the first time, understanding the nuances can make all the difference. Let’s explore what makes this dessert so timeless and how to perfect it.

Recipe

I can promise you this: once you try this cheesecake, it’ll become your go-to dessert for every occasion.

Made with cream cheese so velvety smooth and a graham cracker crust perfectly sweet and buttery, it’s a dessert that’s impossible to resist. What makes it special? It’s all about the balance—creamy, rich, and just the right amount of tang.

Plus, it’s baked low and slow to achieve that signature crack-free top. Picture slicing into a silky, dreamy cheesecake that melts in your mouth, leaving behind a hint of vanilla and a touch of citrus zing.

Whether you’re a baking pro or a first-timer, this recipe is foolproof and guaranteed to impress. Trust me, your friends and family will be begging for seconds—and the recipe!

Ingredients

The foundation of a perfect cheesecake lies in its ingredients, and choosing the right ones can make all the difference. Quality matters here—don’t skimp on the dairy or the vanilla, as they’re the backbone of flavor.

Here’s what you’ll need, along with some insider tips to guarantee your cheesecake is a showstopper:

For the crust:

• Graham crackers (about 2 cups of crumbs): The classic choice, but feel free to swap with digestive biscuits or even gluten-free alternatives for a twist.
• Unsalted butter (½ cup, melted): This binds the crust and adds richness. Salted butter works too, but skip adding extra salt.
• Granulated sugar (2 tablespoons): Just a touch to sweeten the crust.

For the filling:

• Cream cheese (4 blocks, 32 oz, room temperature): Use full-fat for that creamy, luxurious texture. Low-fat versions can lead to a grainy finish.
• Granulated sugar (1 cup): Adjust to taste, but this amount secures the perfect balance of sweetness.
• Sour cream (1 cup, room temperature): This adds tanginess and keeps the cake moist. Greek yogurt can be a solid substitute.
• Eggs (4 large, room temperature): They provide structure—don’t substitute with egg whites or egg substitutes.
• Vanilla extract (1 teaspoon): Pure vanilla extract is a must for that warm, aromatic flavor.
• Lemon zest (1 teaspoon, optional): A little lemon zest brightens the flavor—don’t skip it if you can!

For the garnish (optional but recommended):

• Fresh berries (strawberries, blueberries, or raspberries): Adds freshness and a pop of color.
• Whipped cream: A dollop on top makes it extra indulgent.
• Chocolate shavings or caramel drizzle: For those who love a decadent finish.

How to Make the Best Creamy New York Cheesecake

Bake the cheesecake. Place it in the center of the oven for 55-60 minutes. The edges should be set, but the center should still jiggle slightly when gently shaken.

Cool slowly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that can cause cracking.

Chill overnight. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop its full flavor.

Serve and enjoy! Run a knife around the edges of the pan before releasing the springform. Slice with a hot, clean knife for perfect pieces.

Chef Tips

When making cheesecake, I always verify all ingredients are at room temperature, as it helps them blend smoothly and prevents lumps.

I experiment with flavor pairing by adding citrus zest, vanilla, or spices to complement the cream cheese base.

For baking techniques, I use a water bath to guarantee even cooking and prevent cracks.

Finally, I mix gently to avoid incorporating too much air, which can cause uneven texture.

Nutrition

Cheesecake is a rich dessert that provides a significant amount of calories and fats. Here is the nutritional breakdown per serving:

What You’ll Love About This Recipe

This cheesecake recipe is perfect for both beginners and experienced bakers, offering a creamy, rich dessert that’s sure to impress. It’s easy to follow, with simple steps that make the process stress-free.

You’ll love the smooth, velvety texture that melts in your mouth, the balance of sweet and tangy flavors, and the customizable crust and toppings to make it uniquely yours.

Plus, it’s a crowd-pleaser that never fails to bring smiles at any gathering.

Recipe Card

Cheesecake is a classic dessert known for its creamy texture and rich flavor. This recipe provides a step-by-step guide to creating a delicious cheesecake that’s perfect for any occasion.

Ingredients: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter (melted), 4 (8-ounce) packages cream cheese (softened), 1 ¼ cups granulated sugar, 1 teaspoon vanilla extract, 4 large eggs, ⅔ cup sour cream, ⅔ cup heavy cream.

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press evenly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and 1 ¼ cups sugar until smooth. Add vanilla extract and mix well.
4. Beat in eggs one at a time, making sure each is fully incorporated before adding the next.
5. Mix in sour cream and heavy cream until the batter is smooth and creamy.
6. Pour the batter over the crust in the springform pan. Smooth the top with a spatula.
7. Bake for 55-60 minutes or until the center is set but still slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
9. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Notes: To prevent cracks, avoid overmixing the batter and confirm the cream cheese is fully softened before use.

Equipment: 9-inch springform pan, mixing bowls, electric mixer, spatula.

Time: Prep time: 20 minutes, Cooking time: 1 hour, Cooling time: 5 hours.

Cuisine: American.

Serving: 12 slices.

Frequently Asked Questions

Can I Use Low-Fat Cream Cheese?

Yes, I can use low-fat cream cheese if I keep dietary considerations in mind. It’s a common ingredient alternative for lighter recipes, but it might change the texture slightly compared to full-fat versions.

How Do I Store Leftover Cheesecake?

I’d store leftover cheesecake in the fridge using airtight containers or tightly wrapped in plastic to keep it fresh. My refrigeration tips include placing it on a shelf, not the door, to avoid temperature fluctuations.

Can I Freeze This Cheesecake?

Yes, I can freeze this cheesecake. For best results, I’ll wrap it tightly in plastic wrap and foil to prevent freezer burn. It’ll last up to two months; just thaw it overnight in the fridge before serving.

Is a Water Bath Necessary?

I haven’t always used a water bath when baking cheesecake. Alternatives like placing a pan of water on the oven rack or baking without steam work fine—just watch for cracks and adjust baking time if needed.

What’s the Best Pan to Use?

I’d recommend using a springform pan with a 9-inch pan size; it’s the most reliable for even baking and easy release. A pan material like heavy-duty aluminum works best—it conducts heat well and prevents sticking.