The Best Cheesecake Recipe Ever
Ingredients
- 190 ggraham crackers
12 full graham cracker sheets
- 3 tbspgranulated sugar - see notes if you want to skip the sugar
35g
- 5 tbspmelted unsalted butter
70g
- 32 ozfull-fat cream cheese
room temperature, 4 8oz blocks or 910g
- 1 ½ cgranulated sugar
325g
- ½ tspsalt
- 1 tspvanilla bean paste
or vanilla extract, but paste is superior
- 4 largeeggs
room temperature
- ½ cfull-fat heavy cream
room temperature, 120g
- 1 cfull-fat sour cream
room temperature, 240g
- 2 tbspfreshly squeezed lemon juice
- extra heavy cream or berries for decoration
optional
Directions
Prep:
- 1
Bring all ingredients to room temperature
- 2
Preheat oven to 325F (conventional / no fan)
- 3
Prepare a 9" springform pan. Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)
Crust:
- 1
Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined
- 2
Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust
- 3
Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven
Cheesecake:
- 1
First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer
- 2
Break the eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
- 3
Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle
- 4
Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking
- 5
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 about ~75-80 min. Don’t open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)
- 6
Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)
Serving:
- 1
Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out
- 2
Optionally, decorate the cheesecake with plain whipped cream and / or berries
- 3
Serve and enjoy!
The Best Cheesecake Recipe Ever
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About this Recipe
Craving that perfect, ultra-creamy slice of cheesecake that rivals any bakery? This recipe for The Best Cheesecake Recipe Ever delivers just that—a rich, luscious dessert with a beautifully balanced flavor that's surprisingly easy to make at home.
Why This Cheesecake Works
This isn't just another cheesecake; it's a testament to quality ingredients and their impact on texture and taste. We lean on full-fat cream cheese, heavy cream, and sour cream, all at room temperature, to create an incredibly smooth, dense, and truly ultra-creamy texture. The inclusion of vanilla bean paste offers a superior, deep vanilla flavor that elevates every bite, complemented by a touch of freshly squeezed lemon juice to perfectly balance the richness without overwhelming it.
What to Expect
Prepare for a classic cheesecake experience that delights the senses. You'll be greeted with a cheesecake that is remarkably rich, with a smooth, velvety texture that melts in your mouth. The flavor profile is perfectly harmonized—sweet but not cloying, with a subtle tang from the sour cream and lemon, and a warm, inviting vanilla note throughout. This is the kind of dessert that feels luxurious, a centerpiece for any special occasion, yet it offers the comforting familiarity of a truly homemade treat.
Customization & Variations
While this cheesecake is perfect as is, you have a few options to tailor it to your preferences. If you prefer a less sweet crust, you can skip the granulated sugar in the graham cracker base, as suggested in the recipe notes. For the vanilla, vanilla extract works perfectly well if you don't have vanilla bean paste on hand, though the paste does offer a more pronounced flavor. For presentation, consider decorating with extra heavy cream or fresh, vibrant berries on top to add a pop of color and freshness.
Serving & Context
This Best Cheesecake Recipe Ever is ideal for celebrations, dinner parties, or simply as a show-stopping weekend indulgence. Serve it chilled, allowing its creamy texture and balanced flavors to shine, perhaps alongside a cup of coffee or a dessert wine.