The only cheesecake recipe you'll ever need: easy to make, ultra creamy, rich and luscious with a beautifully balanced flavor.
Recipe by Zoha on January 3, 2023
Prep time: PT30M
Cook time: PT1H15M
Total time: PT-490581H27M48S
4.9 stars ( reviews)
Cheesecake recipe, Best Cheesecake, Creamy Cheesecake, New York Cheesecake, Classic Cheesecake
- Bring all ingredients to room temperature
- Preheat oven to 325F (conventional / no fan)
- Prepare a 9" springform pan. Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside (you can do this after the crust has baked, too)
- Grind the Graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined
- Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust
- Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven
- First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer
- Break the eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
- Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle
- Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking
- Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min. Don’t open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!)
- Cool the cheesecake for 2-3 hours at room temp. After this, place it in the fridge and chill overnight, uncovered (12+ hours)
- Once the cheesecake has chilled overnight, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out
- Optionally, decorate the cheesecake with plain whipped cream and / or berries
- Serve and enjoy!