If you’ve been on the hunt for a show-stopping dessert that’s as decadent as it is dreamy, The Best Cheesecake Recipe is about to become your new obsession. Inspired by classic New York-style cheesecake but with foolproof technique, luscious texture, and pure, tangy flavor, this timeless favorite is sure to steal every dessert lover’s heart.
Why You’ll Love This Recipe
- Ultra-Creamy Texture: Each buttery forkful melts in your mouth thanks to rich cream cheese and just the right touch of sour cream.
- No-Water Bath Needed: Skip the stress—this recipe delivers a crack-free, smooth-topped cheesecake without fussy techniques.
- Classic Graham Cracker Crust: Crisp, golden, and just sweet enough, the crust perfectly balances the lush, tangy filling.
- Perfect for Any Occasion: From holidays to birthdays or spontaneous celebrations—The Best Cheesecake Recipe fits every moment.
Ingredients You’ll Need
Just a handful of simple, honest ingredients come together to make The Best Cheesecake Recipe truly unforgettable. Each one serves a specific purpose—so don’t skip or skimp!
- Graham cracker crumbs: The base of our crust, their toasty flavor and crunchy texture set the stage for creamy bliss. You can blitz whole crackers or buy them pre-crumbled.
- Sugar & brown sugar: White sugar provides straightforward sweetness, while a spoonful of brown sugar adds a gentle molasses warmth.
- Butter (melted): Binds the crust and lends that irresistible toasty richness.
- Cream cheese (brick-style): The absolute star—opt for full-fat, brick-style for the best, most luscious result. Tub-style won’t cut it here!
- Sour cream: Delivers that signature tang and a silken, creamy finish that makes each bite velvety.
- Vanilla extract: A dash of pure vanilla infuses the filling with deep, warm aroma and flavor.
- Salt: Just a pinch wakes up all the other flavors, ensuring your cheesecake isn’t flat or overly sweet.
- Eggs (room temperature): Essential for a custardy, cohesive cheesecake—they add both richness and structure.
Variations
The Best Cheesecake Recipe loves a little bit of personalization! Don’t hesitate to add your own twist if you’ve got a flavor craving, dietary restriction, or a handful of berries in the fridge whispering your name.
- Chocolate Swirl: Swirl a few spoonfuls of melted chocolate or chocolate ganache into the batter just before baking for a marbled effect.
- Fruit Topping: Crown your cheesecake with a layer of homemade berry compote, lemon curd, or even a mosaic of fresh fruit for a colorful finish.
- Gluten-Free Crust: Swap in gluten-free graham crackers or almond flour for a crust that’s safe for everyone to enjoy.
- Lemon Zest: Add the zest of a lemon to the filling for a bright, citrusy contrast to the creamy base.
How to Make The Best Cheesecake Recipe
Step 1: Build the Perfect Crust
Start by mixing together your graham cracker crumbs, sugar, brown sugar, and melted butter in a bowl until every crumb is moist and clumpy (the smell is irresistible already). Press this mixture snugly into the bottom and up the sides of your springform pan—use a flat measuring cup or your fingers to get it really even. Chill while you make the filling; this helps your crust hold together beautifully.
Step 2: Create the Creamy Cheesecake Filling
In a stand mixer (or with a sturdy hand mixer), blend the softened cream cheese until it looks silky and creamy—just smooth, not whipped. Gently blend in the sugar next, followed by the sour cream, vanilla, and salt. Scrape the bowl well, making sure no lumps are hiding at the bottom for that perfect, cloudlike result.
Step 3: Add the Eggs (The Gentle Way!)
Lightly beat the eggs, then add them one by one on low speed, mixing until each is just incorporated before adding the next. This gentle method keeps too much air from sneaking into your batter—which means no cracks and maximum creaminess.
Step 4: Bake to Perfection
Pour the cheesecake batter onto your prepared crust. Place the springform pan on a baking sheet (for easy handling and leak insurance!) and bake on the center rack at 325°F. You’re looking for edges just set and puffed, and the center a little jiggly (like Jello!) when gently nudged. This usually takes about 50–60 minutes, but ovens can vary, so keep a close eye, checking after 50 minutes.
Step 5: Cooling and Chilling
Once out of the oven, let your cheesecake rest on top of the oven for about 10 minutes—this gradual change helps prevent cracks. Run a thin knife around the edge to gently pull the cheesecake away from the pan. Cool completely to room temperature, then chill in the fridge for at least 6 hours (overnight is best)—this wait is the secret to The Best Cheesecake Recipe’s legendary texture!
Pro Tips for Making The Best Cheesecake Recipe
- Room Temperature Ingredients: Let your cream cheese, eggs, and sour cream come fully to room temperature—this ensures the filling blends effortlessly and bakes up ultra-smooth.
- Don’t Overmix: Mix just until each ingredient is incorporated. Overmixing adds air (and air means cracks!)—no overzealous whisking here, friends.
- Check Early and Often: Ovens are mischievous—start checking at the 50-minute mark and trust the jiggle! The edges should be set, and the center should wobble, not slosh.
- Chill Time is Prime Time: As hard as it is to wait, give your cheesecake at least 6 hours to chill, or overnight for the most luxurious, sliceable results.
How to Serve The Best Cheesecake Recipe
Garnishes
The sky’s the limit—dust the top with powdered sugar or pile on fresh strawberries, blueberries, or raspberries. A drizzle of chocolate or caramel makes things extra special, while a dollop of whipped cream adds cloudlike contrast to each bite.
Side Dishes
For a satisfyingly indulgent treat, serve your cheesecake after a light meal of grilled chicken and salad. If it’s a party, balance the richness with bright lemon sorbet or sparkling cold brew coffee. It’s also sensational with a hot cup of tea, especially Earl Grey or spiced chai.
Creative Ways to Present
Try slicing The Best Cheesecake Recipe into dainty cheesecake bars or mini rounds for a dessert buffet, or dress each slice up with an edible flower or citrus zest ribbon for an elegant dinner party. Individual cheesecakes in jars also make the cutest gifts or picnic treats!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered (a layer of plastic wrap right up against the surface works best) and chill in the refrigerator. It stays fresh, creamy, and swoon-worthy for up to 5 days—though it rarely lasts that long around here!
Freezing
Yes, you can freeze The Best Cheesecake Recipe! For best results, chill the cheesecake completely, then wrap individual slices or the entire cake snugly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge before serving—it tastes just as delightful as the day you baked it.
Reheating
Cheesecake is at its prime served cold or at cool room temperature. If you like a slightly warmer slice, let it sit out for 20–30 minutes before indulging, but avoid microwaving—it’s all about preserving that creamy perfection!
FAQs
-
Why did my cheesecake crack on top?
Cracks often happen when the cheesecake experiences rapid temperature changes or if the batter is overmixed, incorporating too much air. Using room-temperature ingredients, keeping the mixing gentle, and allowing for a gradual cooling process are your best defense for a smooth top.
-
Can I substitute Greek yogurt for sour cream in The Best Cheesecake Recipe?
Absolutely! Full-fat Greek yogurt works beautifully as a sour cream substitute and will give your cheesecake a slightly brighter tang and an equally smooth texture.
-
Is it okay to use low-fat cream cheese?
While you can, the texture and flavor simply won’t be as rich or creamy—full-fat brick-style cream cheese is highly recommended for that signature lusciousness in The Best Cheesecake Recipe.
-
How do I know when my cheesecake is done baking?
Your cheesecake is ready when the edges are set, the top is slightly golden, and the center still jiggles a bit like Jello when tapped. Don’t overbake—as the cheesecake cools, it will finish setting up to the perfect creamy slice!
Final Thoughts
Invite your loved ones to the table, grab a fork, and savor every luscious mouthful—because The Best Cheesecake Recipe truly makes any occasion extraordinary. Give it a try and you might just find yourself crowned the official dessert maker in your crew. Happy baking!
Print
The Best Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this classic cheesecake recipe. With a buttery graham cracker crust and a smooth, velvety cream cheese filling, this dessert is sure to impress.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese² softened to room temperature (910g)
- 1 cup sugar (200g)
- 2/3 cups sour cream (160g)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C). Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated.
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3).
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
Notes
- I have not tested this recipe in a convection oven.
- Graham cracker crust: For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.
- Cream cheese: Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
- Bake time: Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it’s better to check sooner.
- Cooling cheesecake: I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 24g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 179mg
