After years of testing and perfecting, I’m thrilled to share my ultimate cheesecake recipe. This silky-smooth, rich, and creamy New York-style cheesecake has the perfect balance of sweet and tangy flavors, with a buttery graham cracker crust that complements every bite.
Why This Recipe Works
My obsession with creating the perfect cheesecake led me to discover several game-changing techniques. The secret lies in room-temperature ingredients, proper mixing methods, and a strategic baking process that prevents cracking. This recipe has been tested over 50 times to ensure foolproof results every time.
Key Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large roasting pan (for water bath)
- Heavy-duty aluminum foil
- Digital kitchen thermometer
- Offset spatula
Ingredients
For the Crust
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
For the Filling
- 4 (8 oz) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup heavy cream
- 1 1/4 cups sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons corn starch
Preparation Time
- Prep time: 30 minutes
- Crust cooling time: 15 minutes
- Baking time: 1 hour 15 minutes
- Cooling time: 6 hours to overnight
- Total time: 8 hours (including cooling)
Step-by-Step Instructions
Preparing the Crust
- Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven.
- Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, ensuring it comes up at least 2 inches on all sides.
- In a medium bowl, combine:
- Graham cracker crumbs
- Sugar
- Salt
- Pour in melted butter and mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 2 inches up the sides of the prepared pan. Use a flat-bottomed measuring cup for even compression.
- Bake the crust for 10 minutes, then let it cool completely while preparing the filling.
Making the Filling
- Reduce oven temperature to 300°F (150°C).
- In a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth and free of lumps, about 3 minutes.
- Gradually add sugar and beat until creamy, scraping down the sides of the bowl as needed.
- Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix.
- Add heavy cream, sour cream, vanilla extract, salt, and corn starch. Mix on low speed until just combined.
Baking Process
- Pour the filling into the cooled crust, smoothing the top with an offset spatula.
- Place the wrapped springform pan in a large roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Carefully transfer to the oven and bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Cooling and Storage
- Remove the cheesecake from the water bath and unwrap the foil.
- Run a thin knife around the edge of the pan to prevent cracking.
- Let cool completely at room temperature.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Nutritional Information (per slice, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 32g |
| Saturated Fat | 19g |
| Cholesterol | 155mg |
| Sodium | 390mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 0.5g |
| Sugar | 28g |
| Protein | 8g |
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Cracked surface | Overmixing or rapid temperature changes | Mix ingredients on low speed; cool cheesecake slowly |
| Lumpy texture | Cold ingredients | Ensure all ingredients are at room temperature |
| Soggy crust | Water bath leakage | Double-wrap pan with heavy-duty foil |
| Browned top | Too high oven temperature | Use an oven thermometer to verify temperature |
| Uneven texture | Inadequate mixing | Scrape bowl thoroughly while mixing |
Serving Suggestions
- Fresh berry compote
- Caramel sauce
- Chocolate ganache
- Fresh whipped cream
- Lemon curd
- Fresh mint leaves for garnish
Storage Tips
- Refrigerator: Up to 5 days in an airtight container
- Freezer: Up to 3 months, wrapped well in plastic wrap and foil
Common Questions
Q: Can I make this cheesecake without a water bath?
While possible, I don’t recommend it. The water bath ensures even heating and prevents cracking by maintaining a moist environment during baking.
Q: Why did my cheesecake crack?
Cracks usually occur from overmixing (incorporating too much air), baking at too high a temperature, or rapid temperature changes. Follow the mixing and cooling instructions carefully to prevent this.
Q: Can I use low-fat cream cheese?
I don’t recommend it. Full-fat cream cheese provides the rich, creamy texture that makes this cheesecake special.
Q: How do I know when my cheesecake is done?
The edges should be slightly puffed and set, but the center should still have a slight wobble (like Jell-O). The internal temperature should reach 150°F (65°C).
Q: Can I freeze individual slices?
Yes! Wrap each slice individually in plastic wrap, then foil. Thaw overnight in the refrigerator before serving.
Recipe Variations
- Chocolate marble: Add 4 oz melted dark chocolate to 1/3 of the batter
- Lemon: Add 2 tablespoons lemon zest and 1/4 cup lemon juice
- Espresso: Add 2 tablespoons instant espresso powder
- Pumpkin: Replace 1 cup of cream cheese with 1 cup pumpkin puree
- Oreo crust: Replace graham crackers with crushed Oreo cookies
