Perfect Cheesecake Recipe

Why You’ll Love This Recipe

The Perfect Cheesecake is creamy, rich, and silky-smooth with a buttery graham cracker crust and a luscious texture that melts in your mouth. This classic dessert is a showstopper for any occasion—from holidays to dinner parties—and with the right method, it’s easier to master than you think. No cracks, no fuss, just pure cheesecake bliss.

this Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbsgranulated sugarsalted buttermelted

For the filling:
cream cheese (softened)sour creamgranulated sugareggsvanilla extractall-purpose flourlemon juice (optional)

directions

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then let cool.

In a large bowl, beat softened cream cheese until smooth. Add sugar and flour, mixing until creamy and lump-free.

Blend in sour cream and vanilla extract. Add eggs one at a time, mixing gently until just combined. Avoid overmixing.

Pour filling over the cooled crust and tap the pan gently to remove air bubbles.

Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (water bath).

Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

Servings and timing

This recipe yields 12 slices.Preparation time: 20 minutesBaking time: 60-70 minutesCooling and chilling time: 5-6 hoursTotal time: about 6.5-7.5 hours

Variations

Top with fruit compote, chocolate ganache, or caramel sauce.

Use crushed Oreos or digestive biscuits instead of graham crackers.

Add lemon or orange zest to the filling for citrus flavor.

Swirl in raspberry or chocolate sauce before baking for a marbled effect.

storage/reheating

Store covered in the refrigerator for up to 5 days.Freeze slices individually wrapped for up to 2 months; thaw in the fridge overnight.Do not reheat—serve chilled or at room temperature.

FAQs

Why use a water bath?

It ensures even baking and prevents cracking by keeping the oven moist.

Can I skip the flour?

Yes, it just helps with structure. Cornstarch is a good alternative.

Why did my cheesecake crack?

Overbaking, rapid cooling, or skipping the water bath are common causes.

Can I use low-fat cream cheese?

For best texture and flavor, full-fat is recommended.

Do I need to grease the pan?

No, the crust and springform pan make for easy release.

Can I make it ahead?

Yes, it’s best when chilled overnight—perfect for make-ahead desserts.

Why is my cheesecake runny?

It may be underbaked or not chilled long enough.

Can I use a different crust?

Yes, try chocolate cookies, nuts, or shortbread crumbs.

Is the lemon juice necessary?

It brightens the flavor but is optional.

How do I get clean slices?

Use a sharp knife, wiping clean between each cut for smooth, bakery-style slices.

Conclusion

The Perfect Cheesecake is a timeless dessert that’s surprisingly easy to make with a few careful steps. With its smooth, dense filling and crisp buttery crust, this cheesecake earns its name and reputation. Whether plain or topped with your favorite garnish, it’s bound to become a staple in your dessert rotation.

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