In my humble opinion, a classic New York-style cheesecake is one of the best desserts in the world. Despite its simplicity, many cheesecake recipes just don’t live up to the hype. But fear not—I’ve created the best cheesecake recipe you’ll ever eat: perfectly creamy, decadently rich, and simply delicious. Once you try this, you’ll never need another cheesecake recipe again!
Close-up of a cheesecake slice on a plate, showing the creamy texture, a golden crust, and a whipped cream topping.
The Story Behind The Best Cheesecake Recipe
My love for cheesecake started in college when the dining hall had an incredible dessert bar with a variety of cheesecake flavors. I became so obsessed that I once had five slices as a meal. Yes, the infamous freshman 15 (or 20) was real! After taking a cheesecake hiatus for a few years, I couldn’t find a cheesecake I truly liked. I tried popular spots (including The Cheesecake Factory), but most of them were too dense or dry for my taste. I craved a rich, creamy cheesecake—so I set out to make my own. After several trials, I perfected my recipe, and when I tasted that first slice, I was blown away. It was everything I wanted: silky, rich, and incredibly creamy. Friends who tried it had the same reaction:
- “Omg, what a cheesecake! It literally melts in my mouth—perfection!”
- “I’ve never tasted a cheesecake this good. I would die for this recipe.”
- “I finally understand why Rachel and Chandler ate cheesecake off the floor in Friends!”
So without further ado, here’s how to make the best cheesecake you’ll ever eat.
What Makes This The Best Cheesecake Recipe?
Here’s why this cheesecake is the absolute best:
- Simple and No-Fuss: No complicated steps or fancy ingredients—just a bit of patience, and you’ll be rewarded with the most delicious cheesecake.
- Divine Flavor: It’s perfectly balanced—creamy, lightly tangy, and just the right amount of sweetness. It doesn’t need any toppings; it’s perfect on its own.
- Sublime Texture: This cheesecake is incredibly creamy, melt-in-your-mouth rich—not at all dry or eggy. The texture is what truly sets it apart.
How To Make This Cheesecake
For the full experience, check out the video tutorial below to see how this cheesecake comes together.
Steps:
- Use High-Quality, Full-Fat Ingredients: For the best results, don’t skimp on the fat! Use:
- Full-fat cream cheese (block form, not spreadable)
- Full-fat heavy cream
- Full-fat sour cream
- Bring Ingredients to Room Temperature: Let your ingredients sit out for at least 1-2 hours before mixing, especially the cream cheese.
- Tightly Pack the Graham Cracker Crust and Pre-Bake: Spend 5 minutes packing the crust into the pan. Bake it for 8 minutes at 325°F to ensure it stays crisp and doesn’t crumble.
- Whisk Cream Cheese and Sugar Thoroughly: Spend time mixing the cream cheese, sugar, vanilla, and salt until smooth and creamy. Use the paddle attachment on your stand mixer for best results.
- Don’t Over-Whisk the Eggs and Cream: Add eggs slowly, mixing on low speed just until combined. The same goes for the cream, sour cream, and lemon juice—mix on low speed to avoid introducing air.
- Bake in a Water Bath at Low Temperature: A low temperature (325°F) and a water bath ensure even cooking. The water prevents the cheesecake from overheating, which keeps the texture creamy.
- Cool Overnight: After baking, let the cheesecake cool at room temperature before refrigerating it overnight. Patience is key—this ensures it sets properly and retains that smooth, creamy texture.
- Decorate and Serve: Decorate with whipped cream (optional) or any topping you prefer, like fresh fruit or jam.
Frequently Asked Questions
- What can I use instead of graham crackers for the crust? If you can’t find graham crackers, use wheat digestive biscuits or any plain packaged biscuits with a mild flavor.
- How do I know when my cheesecake is done baking? The edges should be firm, but the center should still jiggle. For a creamier texture, remove it at 75 minutes. For a firmer cheesecake, leave it in for 80 minutes.
- Why is my cheesecake crust soggy? This happens when water leaks into the pan during the water bath. To prevent this, use a high-quality springform pan, wrap the pan tightly in foil, and make sure it’s airtight.
Ingredients
Crust:
- 190g graham crackers
- 35g sugar
- 75g melted unsalted butter
Cheesecake:
- 32 oz full-fat cream cheese (4 8oz blocks)
- 325g granulated sugar (about 1 ½ cups)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- 120g heavy cream (½ cup)
- 240g sour cream (1 cup)
- 1 tbsp cornstarch
- 2-3 tbsp lemon juice
Topping:
- Extra heavy cream (optional, for decoration)
Instructions
- Preheat oven to 350°F (conventional).
- For the crust, grind graham crackers, sugar, and melted butter in a food processor until smooth. Press the mixture tightly into a buttered 9” springform pan. Bake for 8 minutes at 325°F.
- For the filling, beat cream cheese, sugar, salt, and vanilla for 3-5 minutes until smooth. Add the lightly beaten eggs slowly and mix at low speed.
- Add cream, sour cream, lemon juice, and cornstarch and mix until smooth.
- Pour the batter into the crust. Wrap the pan tightly in aluminum foil and place it in a water bath (1-2 inches of boiling water in a larger pan). Bake at 325°F for 75-80 minutes. The cheesecake should be firm at the edges and jiggly in the center.
- Let the cheesecake cool at room temperature for 15 minutes, then refrigerate overnight.
- Decorate with whipped cream (optional) and enjoy!
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