
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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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!

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