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Best Cheesecake Ever Recipe

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4.2 from 13 reviews

This best cheesecake ever recipe delivers a creamy, rich, and perfectly textured cheesecake with a buttery graham cracker crust. Baked in a water bath for optimal moisture and avoiding cracks, it features a smooth, silky filling made from full-fat cream cheese, sour cream, and a hint of lemon and vanilla. It's a classic dessert ideal for any occasion, with step-by-step instructions to ensure baking success and a professional finish.

Ingredients

For the Cheesecake:

  • 2 pounds full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 teaspoons freshly squeezed lemon juice (optional)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 large egg yolk
  • Butter, for coating the pan

For the Crust:

  • 12 whole graham cracker rectangles (6 ounces)
  • 5 tablespoons unsalted butter

Instructions

  1. Prepare Oven and Pan: Arrange a rack in the lower-middle position of the oven and preheat to 350°F. Butter all over the bottom and sides of a 9-inch or 10-inch springform pan. Prepare a double layer of foil in a cross shape and wrap it tightly around the pan to protect against water during the water bath baking.
  2. Make the Crust: Crush the graham crackers into fine crumbs (about 1½ to 2 cups). Melt the butter and mix into the crumbs until the texture resembles wet sand that holds together when pressed. Add water, one tablespoon at a time if needed, to reach this consistency. Press the mixture evenly into the bottom of the prepared springform pan using the bottom of a glass or measuring cup.
  3. Bake the Crust: Bake the crust in the oven for 8 to 10 minutes until fragrant and lightly browned around the edges. Remove and allow to cool on a cooling rack.
  4. Mix the Filling — Cream Cheese Base: In a stand mixer fitted with a paddle attachment, combine cream cheese, sugar, cornstarch, and salt. Beat on medium-low speed until creamy and smooth with no lumps. Scrape down the sides and paddle regularly.
  5. Add Sour Cream and Flavors: Add sour cream, lemon juice, and vanilla extract. Beat on medium-low speed until thoroughly combined and creamy. Scrape down the bowl again.
  6. Incorporate Eggs: With the mixer running on medium-low, add eggs one at a time, waiting until each egg is mostly mixed before adding the next. The batter might appear clumpy and broken first but will smooth out as eggs blend in. Scrape down the bowl thoroughly after all eggs are added, then stir by hand to ensure even incorporation.
  7. Pour Batter on Crust: Ensure crust and sides of the pan are cool to touch. Pour the cheesecake batter onto the cooled crust, spreading into an even layer.
  8. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Boil a few cups of water and carefully pour into the roasting pan to reach about an inch deep, just below the foil edge. Bake cheesecake for 50 to 60 minutes. The edges should be set and slightly puffed, with the center still gently jiggling.
  9. Slow Cooling in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  10. Cool Completely and Remove from Water Bath: Remove cheesecake from water bath and unwrap foil. Run a thin knife along the edge to loosen the cake from the sides. Cool completely on a rack.
  11. Chill: Refrigerate uncovered for at least 4 hours or up to 3 days to set fully and develop flavor and perfect texture.
  12. Serve: Remove from refrigerator about 30 minutes before serving. Unmold the cheesecake gently and serve as is or transfer carefully to a serving plate.

Notes

  • Using full-fat cream cheese and sour cream ensures a rich and creamy texture.
  • The water bath (bain-marie) prevents the cheesecake from cracking by providing gentle, even heat and moisture.
  • Do not rush the chilling time; it is crucial for setting and texture.
  • Run a thin knife around the edges after baking to prevent cracking during cooling.
  • If extra moisture is needed for the crust, add water sparingly, one tablespoon at a time.
  • Allow the cheesecake to come to room temperature before serving for the best flavor and creaminess.

Find it online: https://recipefeastful.com/best-cheesecake-ever-recipe/