Homemade Cheesecake Recipe

Indulge in the ultimate homemade cheesecake—a creamy, rich, and luscious dessert with a perfectly crisp graham cracker crust. This recipe guarantees a smooth, flavorful filling with just the right balance of sweetness and tang. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a showstopper!

Why You’ll Love This Recipe

A velvety, creamy texture thanks to high-quality cream cheese.
A hint of lemon juice and sour cream enhances the flavor.
A firm, buttery graham cracker crust complements the filling beautifully.

Ingredients

For the Graham Cracker Crust:

10 sheets of graham crackers, crushed
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling:

4 blocks (32 ounces) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
3 large eggs, room temperature
1 egg yolk, room temperature

For the Strawberry Sauce:

1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons warm water
1 pound fresh strawberries, hulled and halved
1/4 cup granulated sugar

Step-by-Step Instructions

Step 1: Make the Crust

Preheat your oven to 325°F and grease a 9-inch springform pan.
Crush the graham crackers into fine crumbs, then mix with sugar and melted butter.
Firmly press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Filling

In a stand mixer, beat cream cheese and sugar on medium-high speed for about 4 minutes until smooth.
Mix in sour cream, vanilla extract, and lemon juice until combined.
Add eggs and egg yolk one at a time, mixing just until blended after each addition.
Pour the batter over the cooled crust.

Step 3: Bake Using a Water Bath

Wrap the outside of the springform pan with aluminum foil to prevent leaks.
Place the cheesecake pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.
Bake at 325°F for 60 minutes. The edges should be set while the center slightly jiggles.
Turn off the oven, slightly crack the door open, and let the cheesecake rest for 1 hour.
Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Sauce

Mix cornstarch, lemon juice, and warm water in a small bowl.
In a saucepan over medium heat, combine strawberries, sugar, and the cornstarch mixture. Stir to coat.
Simmer for about 5 minutes, stirring occasionally, until thickened.
Let cool before serving.

Why Use a Water Bath?

A water bath prevents cracks and ensures an even, creamy texture. It keeps the temperature steady while adding moisture to the oven, preventing overbaking.

Delicious Topping Ideas

Chocolate Ganache – Decadent and indulgent.
Lemon Curd – A bright, citrusy contrast.
Apple Compote – Cozy and perfect for fall.
Fresh Berries & Whipped Cream – A refreshing classic.
Honey Drizzle – A simple, natural sweetener.
Blueberry Sauce – A delightful alternative to strawberries.

More Cheesecake Recipes You’ll Love

Pumpkin Cheesecake – Infused with warm spices and a gingersnap crust.
Chocolate Cheesecake – Rich and indulgent with a chocolate cookie crust.
No-Bake Cheesecake Bites – Perfect for an easy, fuss-free treat.

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