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The Best Cheesecake Recipe Ever Recipe

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★★★★★

4.4 from 28 reviews

This is the ultimate creamy and rich cheesecake recipe with a crisp graham cracker crust, baked in a water bath for a velvety smooth texture. Perfectly balanced with a hint of lemon and vanilla, this classic dessert is ideal for any occasion and delivers the best indulgent flavor and texture experience.

Ingredients

Scale

Crust

  • 190g Graham Crackers (12 full graham cracker sheets)
  • 3 tbsp granulated sugar (35g)
  • 5 tbsp melted unsalted butter (70g)

Filling

  • 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature
  • 1 1/2 cups granulated sugar (325g)
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 4 large eggs, room temperature
  • 1/2 cup full-fat heavy cream (120g), room temperature
  • 1 cup full-fat sour cream (240g), room temperature
  • 2–3 tbsp freshly squeezed lemon juice

Decoration (Optional)

  • Extra heavy cream or berries for decoration

Instructions

  1. Prep: Bring all ingredients to room temperature to ensure smooth mixing and even baking.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (conventional, no fan). Lightly brush softened butter inside a 9″ springform pan and line it with parchment paper on the base and sides. Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside to prevent water from seeping in during the water bath.
  3. Make the Crust: Grind the graham crackers and sugar in a food processor until fine crumbs form. Add the melted butter and pulse until combined. Transfer the mixture to the prepared pan, pressing it firmly with the back of a measuring cup to form a compact crust, either just on the bottom or extending slightly up the sides.
  4. Bake the Crust: Bake the crust in the preheated oven for 7-8 minutes, then remove and set aside.
  5. Make the Cheesecake Batter: Using a stand mixer with a paddle attachment, whisk the cream cheese, sugar, salt, and vanilla for 3-5 minutes until creamy and smooth. Scrape down the sides and bottom regularly for even mixing.
  6. Add Eggs Gently: Lightly whisk the eggs in a separate bowl without overbeating to avoid air incorporation. Add the eggs slowly to the batter and mix at low speed just until combined to prevent a spongy texture.
  7. Incorporate Cream, Sour Cream, and Lemon Juice: Add the heavy cream, sour cream, and freshly squeezed lemon juice, mixing at low speed until just combined. Scrape the bowl as needed.
  8. Pour and Tap: Pour the cheesecake batter over the baked crust. Gently tap the pan on the counter a few times to release air bubbles and help prevent cracking.
  9. Prepare Water Bath and Bake: Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water bath and bake for 75-80 minutes. Do not open the oven for at least 70 minutes. The cheesecake should be set at the edges but still have a very jiggly center like jello.
  10. Cool and Chill: Cool the cheesecake at room temperature for 2-3 hours. Then refrigerate uncovered overnight (12+ hours) to fully set.
  11. Serving: After chilling, carefully remove the cheesecake from the springform pan and transfer it to a serving stand. Use a hot offset spatula to smooth any imperfections if desired.
  12. Optional Decoration: Decorate with whipped cream and/or fresh berries if you like.
  13. Enjoy: Slice and serve this decadent cheesecake to your guests or family and savor the creamy, luscious taste.

Notes

  • Using room temperature ingredients helps the batter blend smoothly and prevents lumps.
  • Vanilla bean paste offers a richer vanilla flavor compared to extract but either works well.
  • Be careful not to overbeat the eggs to keep a dense, creamy texture rather than spongy.
  • Wrapping the springform pan with foil prevents water leakage during the water bath.
  • Baking in a water bath creates even, moisture-rich heat to avoid cracks and drying.
  • Chilling overnight is essential for the cheesecake to fully set and develop flavor.
  • For a sugar-free option in the crust, omit the optional 3 tbsp sugar and rely on natural sweetness from the graham crackers.

Keywords: classic cheesecake, creamy cheesecake, baked cheesecake, graham cracker crust, easy cheesecake recipe

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