The Best Cheesecake Recipe Ever Recipe
This is the ultimate cheesecake recipe featuring a buttery graham cracker crust and a rich, ultra creamy filling. Perfectly balanced in flavor with vanilla bean paste and a touch of lemon juice, this cheesecake is baked to perfection and chilled for the ideal texture. Easy to make yet decadent, it yields 12 servings of luscious cheesecake that can be served with extra cream or fresh berries for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 12-15 hours (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 190g Graham Crackers (12 full graham cracker sheets)
- 3 tbsp granulated sugar (35g) (optional)
- 5 tbsp melted unsalted butter (70g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature
- 1 ½ cups granulated sugar (325g)
- ½ tsp salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 4 large eggs, room temperature
- ½ cup full-fat heavy cream (120g), room temperature
- 1 cup full-fat sour cream (240g), room temperature
- 2-3 tbsp freshly squeezed lemon juice
Serving
- Extra heavy cream or berries for decoration (optional)
Instructions
- Prep Ingredients: Allow all ingredients including cream cheese, eggs, heavy cream, and sour cream to come to room temperature to ensure a smooth batter and even baking.
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 325°F (no fan). Lightly brush softened butter inside a 9" springform pan, then line the bottom with a parchment paper circle and the sides with a separate strip of parchment. Wrap the entire pan with 2-3 large sheets of aluminum foil on the outside to prevent water leaks during baking.
- Make Crust: In a food processor, pulse the graham crackers and sugar until finely ground. Add melted butter and pulse again until combined into a crumbly mixture. Transfer this to the prepared pan and press firmly into an even layer on the bottom, optionally pushing some up the edges for a thicker crust.
- Bake Crust: Bake the crust in the preheated oven for 7-8 minutes until set. Remove from oven and let cool slightly.
- Prepare Cheesecake Filling: Beat the room-temperature cream cheese in a large bowl until smooth and creamy. Gradually add sugar and salt, mixing well. Add vanilla bean paste and mix to combine. Incorporate the eggs one at a time, mixing gently after each addition. Stir in heavy cream, sour cream, and freshly squeezed lemon juice until fully blended and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in a large roasting pan and add hot water about halfway up the sides of the springform pan to create a water bath. Bake at 325°F for about 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken gently.
- Cool and Chill: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking. Remove from oven and water bath, then cool to room temperature on a wire rack. Refrigerate for at least 8-12 hours or overnight for best texture.
- Serve: Carefully remove the foil and parchment lining from the pan, then unlatch the springform and remove the cheesecake. Decorate with extra heavy cream or fresh berries if desired before slicing and serving.
Notes
- Bringing all dairy and eggs to room temperature prevents lumps and cracking during baking.
- Using vanilla bean paste gives a more intense vanilla flavor compared to extract.
- Wrapping the springform pan with foil protects against water bath leaks.
- The water bath minimizes cracking and creates a creamy texture.
- Make sure not to over-bake; the center should still slightly jiggle when done.
- For a sugar-free crust option, omit the sugar from the crust and increase butter slightly if needed.
Find it online: https://zaracooking.com/the-best-cheesecake-recipe-ever-recipe/
