The Best Cheesecake Recipe
One of the defining characteristics of cheesecake is its versatility. While the classic version features a plain, creamy filling, there are countless variations and flavor combinations to suit every taste preference. Some popular variations include New York-style cheesecake, which is dense and rich, often topped with a layer of sour cream; chocolate cheesecake, which incorporates cocoa powder or melted chocolate into the filling; and fruit-flavored cheesecakes, which feature swirls of fruit puree or fresh fruit on top.
In addition to its delicious taste, cheesecake is appreciated for its ease of preparation and ability to be customized with a wide range of toppings and garnishes. Common toppings include fresh fruit, fruit compote, whipped cream, chocolate sauce, caramel sauce, or chopped nuts. Cheesecake can also be decorated with chocolate shavings, cookie crumbs, or edible flowers for an elegant presentation.
In this article you’ll learn to how to make cheesecake at home the very easy way, by following this recipe.
Homemade Cheesecake Recipe
Equipment
- 1 9-inch springform pan
- Food processor or plastic bag and rolling pin (for crushing graham crackers)
- Electric mixer or stand mixer
- Rubber spatula
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs about 10-12 whole graham crackers
- 1/4 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
For the Cheesecake Filling:
- 4 packages 32 ounces total cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 tablespoon vanilla extract
- Zest of 1 lemon optional
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place the oven rack in the center position.
Prepare the Crust:
- In a food processor or using a plastic bag and rolling pin, crush the graham crackers into fine crumbs.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a measuring cup to help pack the crust evenly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer or stand mixer until smooth and creamy, about 2-3 minutes.
- Add the flour and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and lemon zest (if using) until the filling is smooth and well combined.
Assemble and Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan during the water bath.
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a rubber spatula to smooth the top.
- Place the springform pan inside a larger baking pan. Fill the larger baking pan with hot water to create a water bath, ensuring the water comes about halfway up the sides of the springform pan.
- Carefully transfer the baking pan with the cheesecake to the preheated oven.
- Bake the cheesecake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Carefully remove the sides of the pan.
- Slice the cheesecake into wedges and serve chilled.
