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Perfect Cheesecake Recipe

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This classic New York-style cheesecake features a rich, creamy filling atop a buttery graham cracker crust. It’s a timeless dessert that’s perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1½ cups (180g) graham cracker crumbs (about 12 full sheets)
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted

For the Filling:

  • 32 ounces (910g) full-fat cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice (optional, for added brightness)
  • 3 large eggs, at room temperature

Instructions

  • Prepare the Crust:
    • Preheat the oven to 350°F (177°C). Place a rack in the lower-middle position.
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
    • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form an even layer.
    • Bake for 10 minutes, then remove from the oven and let cool completely. Reduce the oven temperature to 325°F (163°C).
  • Prepare the Filling:
    • In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
    • Add the sugar and beat until well combined and smooth.
    • Mix in the sour cream, vanilla extract, and lemon juice (if using) until fully incorporated.
    • Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.
  • Assemble and Bake:
    • Pour the filling over the cooled crust, spreading it into an even layer.
    • To prevent cracks, use a water bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
    • Bake at 325°F (163°C) for 55-70 minutes, or until the center is almost set but still slightly jiggly.
  • Cool and Chill:
    • Turn off the oven and crack the door open. Leave the cheesecake inside to cool slowly for 1 hour.
    • Remove the cheesecake from the water bath and let it cool completely at room temperature.
    • Cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes


  • Room Temperature Ingredients:     Ensure all ingredients are at room temperature before starting to achieve a smooth, lump-free filling.
  • Water Bath: Baking the cheesecake in a water bath helps prevent cracks and ensures even baking.
  • Serving: For clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts.
  • Storage: Store leftovers in the refrigerator for up to 5 days.

Find it online: https://ukfinda.com/perfect-cheesecake-recipe/