Best Cheesecake Recipe

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Best Cheesecake Recipe

Course Dessert


  • 1 ½ cups graham crackers about 190g
  • 2.5 tablespoons sugar
  • cup melted butter 75g
  • 32 oz cream cheese
  • 1 ½ cups sugar 325g
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ½ cup heavy cream 130g
  • 1 cup sour cream 260g
  • 1 tablespoon cornstarch
  • 1-2 tablespoons lemon juice
  • ¾ cup whipped cream for decoration


  • Bring all your ingredients to room temperature.
  • Preheat your oven to 350°F.
  • Use a food processor to blend graham crackers, sugar, and melted butter until the mixture is wonderfully smooth.
  • Grease the bottom of a 9” springform pan and press in the crust mixture firmly using a measuring cup. Extend it slightly up the edges. Bake for 8-10 minutes, then reduce the oven temperature to 325°F.
  • For the cheesecake batter, cream the cream cheese for 3-5 minutes until it’s creamy. Make sure to scrape the sides of the bowl to ensure even mixing. Add sugar, salt, and vanilla, and cream again for 3-5 minutes until well combined.
  • Lightly whisk the eggs in a separate bowl. Add them slowly to the batter and mix at a low speed until just combined. Be careful not to overbeat, as it can result in a spongy texture.
  • Incorporate the heavy cream, sour cream, and lemon juice into the batter, mixing at a low speed until just combined. Don’t forget to scrape the sides of the bowl.
  • Gently fold in the cornstarch and pour the batter into the crust. Seal the pan tightly with aluminum foil on the outside.
  • Place a tray in your oven, fill it with 1-2 inches of boiling water, and position the pan in the water. Bake for 75-80 minutes without opening the oven. The cheesecake should have firm edges but a slightly jiggly center when done.
  • Allow it to cool at room temperature for 15 minutes. Release the springform edges, cover with foil, and cool for 2-3 hours at room temperature, followed by overnight in the fridge.
  • If desired, decorate with whipped cream and serve!

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