The Best Cheesecake

If there’s one dessert that never fails to impress, it’s a classic cheesecake. And when I say this is The Best Cheesecake, I truly mean it. With a buttery graham cracker crust, an ultra-luxurious cream cheese filling, and just the right balance of sweetness and tang, this recipe is everything you want in a cheesecake—creamy, rich, and melt-in-your-mouth smooth.

Growing up, cheesecake was always a centerpiece dessert for family celebrations. My grandmother, who loved experimenting with recipes, taught me the magic of baking this classic treat with patience and love. Over time, I perfected this version with a few modern tweaks, making it incredibly easy yet show-stopping. Whether you’re baking for a holiday, a birthday, or just to satisfy a craving, this American-inspired cheesecake is a must-bake.

Why You’ll Love This Cheesecake

• Perfectly Balanced Flavor: Sweet, creamy, and kissed with a hint of lemon for brightness.
• No Cracks, No Fuss: A foolproof method ensures a smooth top and no sinking center.
• Make-Ahead Friendly: Ideal for prepping the day before your big event.
• Versatile: Pair with fresh berries, chocolate drizzle, or enjoy it plain—the choice is yours!

Ingredients

For the Crust:

• 190g graham crackers (12 full sheets)
• 3 tbsp granulated sugar (35g)
• 5 tbsp unsalted butter, melted (70g)

For the Cheesecake:

• 32 oz full-fat cream cheese (910g), room temperature
• 1 ½ cups granulated sugar (325g)
• ½ tsp salt
• 1 tsp vanilla bean paste
• 4 large eggs, room temperature
• ½ cup heavy cream (120g), room temperature
• 1 cup sour cream (240g), room temperature
• 1 tbsp cornstarch, sifted
• 2–3 tbsp freshly squeezed lemon juice

Optional for Serving:

• Extra whipped cream for decoration
• Fresh berries or a fruit compote

Step-by-Step Instructions

1. Prep the Pan and Oven

• Preheat your oven to 350°F (175°C), conventional setting.
• Prepare a 9-inch springform pan: brush with softened butter and line with parchment paper. Wrap the outside of the pan in aluminum foil (2-3 layers) to prevent water bath leakage.

2. Make the Crust

• In a food processor, blitz graham crackers and sugar into fine crumbs.
• Add melted butter and pulse to combine.
• Press the mixture firmly into the bottom of the pan (and slightly up the sides if desired).
• Bake for 8 minutes. Remove and reduce oven temperature to 325°F (160°C).

3. Prepare the Cheesecake Filling

• In a stand mixer using the paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high speed for 3–5 minutes until smooth.
• Lightly whisk the eggs in a bowl, then slowly mix them into the batter on low speed—don’t overbeat!
• Add sour cream, heavy cream, lemon juice, and sifted cornstarch. Mix until just combined. Scrape down the sides and bottom of the bowl thoroughly.

4. Bake the Cheesecake

• Pour batter over the baked crust.
• Tap the pan on the counter to release air bubbles.
• Place the foil-wrapped pan into a larger baking dish and fill the outer dish with 1–2 inches of boiling water to create a water bath.
• Bake at 325°F for 20 minutes, then reduce the oven temperature to 225°F and bake for another 2 hours without opening the door.
• Once done, turn off the oven and let the cheesecake sit inside for 1 hour.

5. Cool & Chill

• Remove from oven and let cool at room temperature for 2 hours.
• Refrigerate uncovered overnight (12+ hours) to set completely.

6. Serve and Enjoy

• Release the cheesecake from the pan. Use a warm knife to smooth the edges, if needed.
• Top with whipped cream, berries, or your favorite topping. Slice and enjoy!

Tips for Success

• Room Temperature Ingredients: Make sure all dairy ingredients are fully at room temperature for a smooth batter.
• No Overmixing: Mix until just combined, especially after adding eggs.
• Use a Water Bath: This helps prevent cracking and ensures even baking.
• Chill Overnight: Letting the cheesecake set overnight gives the best texture and flavor.

Perfect Pairings

Pair this luscious cheesecake with:

• Fresh strawberry compote
• Blueberry syrup
• Chocolate ganache
• Lemon curd for a citrusy twist

Storing Your Cheesecake

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Final Thoughts

This truly is The Best Cheesecake. It’s a crowd-pleaser that’s rich, creamy, and incredibly easy to make. Perfect for any occasion, it’s guaranteed to become a favorite in your dessert repertoire.

The Goods

The Best Cheesecake

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Make the best cheesecake ever—ultra creamy, rich, and easy! A perfect dessert for holidays, birthdays, or any special occasion.

Course Dessert

Cuisine American

Recipes

For the Crust:

• 190 g graham crackers 12 full sheets
• 3 tbsp granulated sugar 35g
• 5 tbsp unsalted butter melted (70g)

For the Cheesecake:

• 32 oz full-fat cream cheese 910g, room temperature
• 1 ½ cups granulated sugar 325g
• ½ tsp salt
• 1 tsp vanilla bean paste
• 4 large eggs room temperature
• ½ cup heavy cream 120g, room temperature
• 1 cup sour cream 240g, room temperature
• 1 tbsp cornstarch sifted
• 2 –3 tbsp freshly squeezed lemon juice

Optional for Serving:

• Extra whipped cream for decoration
• Fresh berries or a fruit compote

Instructions

Prep the Pan and Oven

• Preheat your oven to 350°F (175°C), conventional setting.
• Prepare a 9-inch springform pan: brush with softened butter and line with parchment paper. Wrap the outside of the pan in aluminum foil (2-3 layers) to prevent water bath leakage.

Make the Crust

• In a food processor, blitz graham crackers and sugar into fine crumbs.
• Add melted butter and pulse to combine.
• Press the mixture firmly into the bottom of the pan (and slightly up the sides if desired).
• Bake for 8 minutes. Remove and reduce oven temperature to 325°F (160°C).

Prepare the Cheesecake Filling

• In a stand mixer using the paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high speed for 3–5 minutes until smooth.
• Lightly whisk the eggs in a bowl, then slowly mix them into the batter on low speed—don’t overbeat!
• Add sour cream, heavy cream, lemon juice, and sifted cornstarch. Mix until just combined. Scrape down the sides and bottom of the bowl thoroughly.

Bake the Cheesecake

• Pour batter over the baked crust.
• Tap the pan on the counter to release air bubbles.
• Place the foil-wrapped pan into a larger baking dish and fill the outer dish with 1–2 inches of boiling water to create a water bath.
• Bake at 325°F for 20 minutes, then reduce the oven temperature to 225°F and bake for another 2 hours without opening the door.
• Once done, turn off the oven and let the cheesecake sit inside for 1 hour.

Cool & Chill

• Remove from oven and let cool at room temperature for 2 hours.
• Refrigerate uncovered overnight (12+ hours) to set completely.

Serve and Enjoy

• Release the cheesecake from the pan. Use a warm knife to smooth the edges, if needed.
• Top with whipped cream, berries, or your favorite topping. Slice and enjoy!