The Best Cheesecake

Extra rich, ultra creamy, and foolproof—this is your go-to classic cheesecake recipe.

This is the cheesecake that wins over every crowd. It’s smooth, dense yet creamy, and finished with a crisp graham cracker crust that delivers just the right contrast to its rich interior. Think better-than-the-Cheesecake-Factory levels of decadence. Whether you’re baking for a special occasion or simply treating yourself, this step-by-step cheesecake recipe will guide you to perfection.

Why You’ll Love This Recipe

• Incredibly creamy: The perfect balance of rich, smooth, and fluffy.
• Crack-free finish: A simple water bath and cool-down trick makes this flawless.
• Make-ahead friendly: Ideal for prepping in advance—gets better after chilling.
• Versatile base: Dress it up with whipped cream, berries, or fruit sauces.
• Tested and perfected: With thousands of five-star reviews, it’s proven to impress.

Ingredients

For the Crust:

• 2 cups (198g) graham cracker crumbs
• ⅓ cup (67g) granulated sugar
• 7 tbsp (99g) unsalted butter, melted

For the Cheesecake Filling:

• 5 blocks full-fat cream cheese (40 oz total), room temperature
• 1 ½ cups (300g) granulated sugar
• 1 tbsp pure vanilla extract
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• ½ cup (113ml) heavy cream, room temperature (or ¾ cup for extra creamy)

Instructions

1. Prep the Pan & Crust:

• Preheat oven to 350°F (175°C).
• Lightly grease a 9″ springform pan and wrap the outside with multiple layers of heavy-duty foil.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
• Bake crust for 8 minutes. Remove and let cool while making the filling.

2. Make the Cheesecake Filling:

• In a large mixer or food processor, beat softened cream cheese until completely smooth.
• Add sugar and vanilla, beat well, scraping the bowl as needed.
• Beat in eggs and yolks one at a time, mixing well after each.
• Mix in the cream until just incorporated.

3. Assemble & Bake:

• Pour filling into cooled crust and smooth the top.
• Place cheesecake pan inside a larger roasting pan. Add 2 inches of hot water to create a water bath.
• Bake for 1 hour 10 minutes. Turn off oven and let the cheesecake sit inside (door closed) for 45 minutes.
• Remove, run a knife around the edge, and cool completely on a rack.
• Cover loosely and refrigerate at least 8 hours before serving.

Tips / Storage / FAQs

Tips:

• Use full-fat cream cheese and room temperature ingredients for the smoothest texture.
• Do not overmix once eggs are added—this helps prevent cracks.
• Bake the cheesecake in a water bath to ensure even baking and no cracks.
• Let it cool slowly in the oven before refrigerating—this prevents sinking or splitting.

Storage:

• Store covered in the fridge for up to 5 days.
• Freeze for up to 2 months (wrapped well). Thaw overnight in the fridge.
• Add toppings like whipped cream or fruit right before serving.

FAQs:

• Can I skip the water bath? It’s not recommended—the water bath helps prevent cracks and ensures even cooking.
• What if my cheesecake cracks? No worries! Cover it with whipped cream, fruit, or sauce—it’ll still taste amazing.
• Can I use low-fat cream cheese? Full-fat is best for structure and richness.

Final Thoughts

This cheesecake is a classic for a reason—rich, creamy, and consistently perfect. Whether it’s your first time or your hundredth, you’ll love how reliable and indulgent it is. Once chilled, slice, top, and serve for a show-stopping dessert every time.

The Goods