Who doesn’t love cheesecake? It is time to up your cheesecake game and make the best recipe ever.
There are a lot of different recipes for cheesecake out there. And, honestly, they’re all pretty good. But there is one that stands out above the rest. The best cheesecake recipe ever is the one that you make yourself.
Sure, you can follow a recipe to the letter and end up with a delicious cheesecake. But where’s the fun in that? The best way to make the best cheesecake is to experiment and make it your own. Start with a basic recipe and then add your own personal touches. Use different flavors of cheese, mix in some unique toppings, or change up the crust. The possibilities are endless!
The best part about making your own cheesecake is that you can tailor it to your own taste. Love a dense and rich cheesecake? Then go for it! Prefer a lighter and fluffier cake? No problem! It’s all up to you. So what are you waiting for? Get baking!
Many recipes have claimed this before but this truly is the best cheesecake recipe!
There’s something special about cheesecake. I’m not exactly sure if it’s the flavor, the texture, the simplicity, the crust, or just everything together, but it does make for one of my favorite desserts out there.
Although don’t get me wrong, it’s hard to find a delicious cheesecake. There is such a balance to the whole dessert. It has to have the perfect texture and it can’t be overly sweet. It also has to have a good cheesecake/crust ratio. Although that is a whole different debacle. In sum, a great cheesecake has to hit all the marks in just the right way.
This is by far the best cheesecake recipe I’ve made. It is a baked cheesecake recipe with a graham cracker crust. For those who enjoy a thicker crust, go ahead and double down on the amount of crust ingredients. For those who enjoy a more traditional approach, stay with the measurements as they are.
This recipe is best made a day ahead. Refrigerate overnight to concentrate those flavors. Garnish with your favorite fresh fruit or jam, or simply sprinkle with some powdered sugar. Kids and adults alike will eat this cheesecake in seconds.
Special note, this cheesecake recipe does require a hand mixer or a standing mixer as well as a springform cake pan.
Graham Cracker Crust
There are a lot of recipes out there for cheesecake, but this is the best one that we’ve ever tried. The graham cracker crust is the perfect base for the creamy filling, and the topping is just the right amount of sweetness. We guarantee that you’ll love this recipe!
Who doesn’t love a delicious cheesecake recipe? This one is really special, and it’s the best that we’ve ever made. I am a big fan of the graham cracker crust, and the creamy classic cheesecake filling is truly amazing. The topping is perfect for a special event, or just as an extra special treat on a regular weeknight. If you haven’t tried this one yet, you need to run to the store and pick up the ingredients!
The graham cracker crust has that traditional taste, and the creamy filling is just incredible.
Hope you love this recipe as much as I do!
- Yields/Serves 8-10 servings
- Prep Time: 25 minutes
- Cooking Time: 60-70 minutes
- Cooling Time: 1-2 hours
- Refrigeration: 6 + hours
- Total Time: 9 hours and 35 minutes (minimum)
Ingredients For This Easy Cheesecake Recipe:
- 1 ½ cups (200g) graham crackers
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 7 tbsp melted unsalted butter
- 32 oz (900g) Philadelphia cream cheese, soften to room temperature
- 1 cup (200g) white sugar
- 2/3 cups (160g) sour cream
- 1 ½ tsp vanilla extract or vanilla paste (I like to use vanilla paste)
- 1/8 tsp salt
- 4 large eggs, at room temperature
- 9in (23cms) round springform pan
How to prepare this baked easy cheesecake Recipe?
Crust: (Graham cracker crust)
STEP 1: Start with the crust. Blitz the graham crackers and form a cracker crumb mix.
STEP 2: In a medium or large mixing bowl add all the crust ingredients and mix with your hands or with a fork until well combined.
STEP 3: Grease your springform pan with the help of a pastry brush or with your fingers. Make sure to get all the sides as this will prevent the cheesecake from sticking to the pan.
STEP 4: Add the cracker crumb mixture and press down firmly until all the cake pan bottom has been coated with the crumb mix. Pay special attention to getting all the borders as this will prevent any cheesecake mixture from trying to escape during baking. Additionally, if you like a thicker crust, don’t hesitate to double down on the crust recipe.
STEP 5: Once your pan is crusted and ready, set it aside.
STEP 1: Preheat the oven to 160ºC/325ºF.
STEP 2: In a large mixing bowl (if using a hand mixer) or in the bowl of a standing mixer, add the softened cream cheese and stir until creamy and smooth. Try not to be overbeat as we still have a long way to go.STEP 3: Add the sugar and stir again until well combined.
STEP 4: Add the sour cream, vanilla extract of vanilla paste, and salt. Stir until thoroughly mixed and smooth. Remember to scrape the bottom and sides every now and then as this mixture tends to stick.
STEP 5: Gradually add the beaten eggs, bit by bit, at a low speed to allow ingredients to integrate. Once all the eggs are added, scrape the bottom and sides to make sure everything is thoroughly combined and smooth.
STEP 6: Pour the cheesecake batter into the prepared springform pan and transfer it to the center rack of your oven. If using a convection oven, the baking time will be around 50-55 minutes. If using a regular oven, the baking time will be around 75 minutes. Just makes sure to check every now and then once you hit the 50 minutes mark. The cheesecake should be puffed and the edges should start to brown. You want your cheesecake to jiggle like jello in the center but be firmer towards the sides. The center should spring back to the touch. Do not overbake or the texture will suffer!
STEP 7: Transfer to a cooling rack and allow to chill for 20 minutes. Once the 20 minutes have passed, make sure the sides are not sticking to the pan and carefully remove the rim. Allow the cheesecake to cool down 1-2 hours before transferring it to a refrigerator.
STEP 8: Once in a refrigerator, allow the cheesecake to set for at least 6 hours or overnight.
STEP 9: If you do wish to, you can garnish your cheesecake with some fresh fruit or with a strawberry jam, or just enjoy it as is! This is the best cheesecake recipe with the perfect texture and just the right amount of sweetness. Enjoy!
Here are some tips and tricks to help you make the perfect homemade cheesecake recipe.
First, let’s start with the basics. When making cheesecake, you’ll want to use cream cheese that is at room temperature. This will help ensure that your cheesecake is smooth and creamy. If your cream cheese is too cold, it will be difficult to mix and will result in a lumpy cheesecake.
Next, be sure to use fresh ingredients. This will make a big difference in the flavor of your cheesecake. Avoid using pre-packaged ingredients or mixes, as they can often be stale or contain artificial flavors.
When it comes to the crust, you have a few options. You can either make your own crust or use a store-bought crust. If you’re making your own crust, be sure to Blind bake it before adding the filling. This will help prevent it from getting soggy once the filling is added.
Now let’s move on to the filling. When making the filling, be sure to beat the eggs well before adding them to the mixture.
Great toppings for your cheesecake recipe:
When it comes to cheesecake, there are endless possibilities for toppings. Here are a few of our favorites:
Fresh berries: Strawberries, blueberries, raspberries, or a mix!
Chocolate: Ganache, sauce, or shavings
Caramel: Sauce, glaze, or straight from the jar
Whipped cream: Always a classic
Nuts: Crushed pistachios, almonds, or pecans
Cheesecake Recipe FAQs?
How to make the perfect cheesecake without a water bath?
There are a few secrets to making the perfect cheesecake, and one of them is using a water bath. A water bath helps to prevent the cheesecake from cracking and ensures a smooth, creamy texture. But what if you don’t have a water bath or don’t want to use one? Here’s how to make the perfect cheesecake without a water bath: 1. Use room temperature ingredients. This will help prevent the cheesecake from cracking. 2. Use a springform pan. This will also help prevent the cheesecake from cracking. 3. Bake the cheesecake at a low temperature (around 300 degrees Fahrenheit) for a longer period of time (around 1 hour and 15 minutes). This will help prevent the cheesecake from overcooking and cracking. 4. Allow the cheesecake to cool slowly by turning off the oven and leaving the door open for a few minutes before removing it to cool on a wire rack. This will help prevent the cheesecake from cracking as it cools. 5. Be patient! Don’t be tempted to slice into the cheesecake before it’s completely cooled – otherwise, it may crack. Once it’s cooled, you can enjoy your delicious cheesecake!
How to Store Cheesecake?
Assuming you have already made the cheesecake following the recipe, you will want to know how to store it properly so it will be fresh and delicious when you are ready to serve it. Store your cheesecake in the refrigerator, either on the counter or in the fridge door. It can be kept in the refrigerator for about two to three days.
Can I Freeze Cheesecake?
Yes, you can freeze cheesecake! In fact, it’s a great way to extend the shelf life of your cake and enjoy it for weeks to come. Just be sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. When you’re ready to eat your frozen cheesecake, simply thaw it overnight in the refrigerator. Then, let it come to room temperature on the counter for about an hour before slicing and serving.
What is the difference between New York-style cheesecake and a regular classic cheesecake recipe?
New York cheesecake is creamier and denser than regular classic cheesecake.. It is also usually made with a graham cracker crust, while the classic cheesecake recipe is often made with a pastry crust. What makes New York cheesecake so creamy and dense?. New York cheesecake has a higher egg to cream ratio which is what gives it such a rich texture compared to regular cheesecake. This can be achieved in a regular cheesecake recipe by using more eggs over cream.
Is cheesecake better baked or not baked?
There is no right answer. It all comes down to personal preference. Some people prefer the traditional baked cheesecake, while others prefer the no-bake variety. If you’re looking for a classic cheesecake recipe, you can’t go wrong with a baked cheesecake. This method results in a rich and creamy cheesecake dessert that is perfect for special occasions. On the other hand, no-bake cheesecakes are ideal for when you want a quick and easy dessert. These cheesecakes are often lighter in texture and can be made with less sugar than their baked counterparts.
What kind of cream cheese is best for cheesecake?
There are a lot of different types of cream cheese out there, and they can all be used for cheesecake. However, some are better than others. For the greatest cheesecake recipe ever, you should use full-fat cream cheese (I use Philadelphia cream cheese). This will give your cheesecake a rich and creamy texture that you won’t get with other types of cream cheese.
What are graham crackers made of?
According to Cheesecake.com, graham crackers are made of flour, sugar, butter, honey, and spices.
How do you know a cheesecake is done?
There are a few ways to tell if a cheesecake is done. The most reliable way is to use a cake tester or toothpick to insert it into the center of the cake. If it comes out clean, the cake is done. Another way to tell is by lightly pressing down on the center of the cake- if it springs back, it’s ready. Finally, you can also give the edge of the cheesecake a slight wiggle- if it’s set and doesn’t move, it’s done.
Can you make cheesecake in a springform pan?
You can, however, the New York Cheesecake will usually release easier than a standard cheesecake out of one of these pans, due to its higher density. This and the fact that springform pans are not as deep as most cake pans make it harder for the cake to rise properly in these types of pans.
What is the secret to making good cheesecake?
Here are a few secrets to making good cheesecake. First, you need to use good quality cream cheese. Second, you need to make sure the cream cheese is at room temperature before you start mixing it with the other ingredients. Third, you need to use fresh lemons for the lemon juice and zest. Fourth, you need to let the cheesecake cool slowly in the oven before removing it and refrigerating it overnight.
Check out the printable recipe below and let me know what you think about this White Chicken Chili Recipe (comments below).Print
If you’re looking for the best cheesecake recipe ever, look no further! This recipe is easy to follow and yields a delicious, creamy cheesecake that’s sure to please. Be sure to use fresh, high-quality ingredients for the best results. Enjoy!