I never believed I could top Cheesecake Factory until I made what I now call The Best Cheesecake Recipe Ever in my tiny kitchen. It starts with a crispy graham cracker crumbs crust and a filling so silky, tangy and rich that I kept stealing slices at midnight.
I use cream cheese for that classic, dense but smooth feel, and Ive learned a few tricks to avoid cracks so each slice looks flawless. This isnt just another Cheesecake With Crust you forget after dessert, its the kind that makes people ask questions and then wonder how you did it.
Ingredients
- Graham cracker crumbs: sweet crunchy base, mostly carbs, little fiber, not very nutrient rich.
- Cream cheese: rich creamy, high in fat and protein, adds tang and silkiness.
- Sour cream: slightly tangy, adds moisture and acidity, some protein and fat.
- Eggs: give structure, protein rich, help set and make filling creamy.
- Granulated sugar: sweetens and balances tang, mostly simple carbs, aids browning.
- Butter: binds crust, adds buttery richness, contains saturated fat in small amounts.
- Lemon juice and zest: brightens flavor, adds fresh acidity, tiny vitamin C, cuts sweetness.
- Heavy cream: optional silkiness booster, adds fat for smooth texture, increases calories.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- pinch of salt
- 32 ounces cream cheese, softened to room temperature (four 8 ounce blocks)
- 1 1/4 cups granulated sugar
- 1 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature (optional for extra silkiness)
- 3 large eggs plus 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine salt
- 1 cup sour cream (for topping, optional)
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
How to Make this
1. Preheat oven to 325 F. Lightly grease a 9 inch springform pan, line the bottom with parchment, and wrap the outside bottom and sides tightly with heavy foil so water wont seep in.
2. Make the crust: stir 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt and 6 tablespoons melted unsalted butter until evenly moistened. Press into the bottom and about half inch up the sides, packing firmly. Bake 8 to 10 minutes until set, then cool while you make the filling.
3. Soften everything to room temp first. Beat 32 ounces cream cheese on medium low until smooth and lump free, scraping the bowl often. Add 1 1/4 cups granulated sugar and beat until just combined.
4. Mix in 1 cup sour cream and the optional 1/4 cup heavy cream on low so you dont whip in extra air. Add 3 large eggs plus 1 egg yolk one at a time, mixing only until each is incorporated. Stir in 2 teaspoons vanilla extract, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon fine salt. Do not overmix or your cheesecake will have more air and may crack.
5. Pour the filling into the cooled crust and smooth the top. Tap the pan gently on the counter to bring any big bubbles to the surface and pop them with a toothpick.
6. Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it comes about halfway up the outside of the springform pan to create a water bath. This keeps the bake gentle and prevents cracks.
7. Bake at 325 F for about 55 to 70 minutes until the outer edge is set and the center still jiggles slightly when you nudge the pan. If you use an instant read thermometer aim for about 150 F in the center. Resist the urge to overbake.
8. Turn the oven off, crack the door and let the cake cool inside for 1 hour to avoid a sudden temperature change. After that remove from the water bath, run a thin knife around the edge to loosen, then cool completely on a wire rack.
9. For the optional topping mix 1 cup sour cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla extract. Gently spread over the cooled top and either bake 5 to 7 minutes at 325 F to set the topping or skip baking and chill it as is.
10. Chill the cheesecake uncovered until room temperature then cover and refrigerate at least 4 hours and ideally overnight. To slice cleanly, dip a sharp knife in hot water, wipe dry and slice between wipes. Enjoy the creamiest, tangy cheesecake ever, and remember the keys: room temp ingredients, low speed mixing, water bath and slow cooling to avoid cracks.
Equipment Needed
1. 9-inch springform pan (lined with parchment and wrapped tightly in heavy-duty foil so water wont seep in)
2. Large roasting pan (big enough to hold the springform for the water bath)
3. Electric mixer (hand or stand)
4. 2 to 3 mixing bowls (for crust, filling and topping)
5. Measuring cups and spoons (for dry and liquid ingredients)
6. Rubber spatula and an offset or straight spatula (for smoothing the top)
7. Instant-read thermometer (optional but great for checking the center temp)
8. Wire cooling rack and oven mitts or kitchen towels (for safe handling and cooling)
9. Sharp knife and toothpick (for slicing cleanly and popping bubbles)
FAQ
How To Make The BEST Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: swap with crushed digestive biscuits, vanilla wafers, or gingersnaps (use about 1:1 by volume; cut back on added sugar if the cookies are very sweet).
- Unsalted butter, melted: use salted butter (omit or reduce the pinch of salt), melted coconut oil (1:1 by volume, will add a hint of coconut), or vegan butter (1:1) for a dairy free crust.
- Cream cheese (32 oz): Neufchatel works as a lower fat straight swap (same amount), mascarpone gives a silkier, richer finish (1:1, you might lower sugar a touch), or use a full-fat dairy free cream cheese for vegan cheesecakes (texture may differ).
- Eggs (3 large + 1 yolk): for binding try 1/4 cup pureed silken tofu per whole egg (blend very smooth), or a commercial egg replacer per package instructions; a cornstarch slurry (1 tbsp cornstarch + 3 tbsp water per egg) can help stabilize if needed. Flax “eggs” tend to change texture so I usually avoid them here.
Pro Tips
1) Get everything truly room temp. If the cream cheese or eggs are still cold you’ll fight lumps and be tempted to overmix. Cut the cream cheese into cubes to speed it up, or warm it in 5 to 7 second microwave bursts till soft but not melty.
2) Stop cracks before they start. Mix slow so you dont whip extra air, tap the filled pan to pop big bubbles, and use a water bath plus a slow cool down in the oven so the cake relaxes instead of shocking. Small things like running a thin knife around the edge right after baking also helps keep things pretty.
3) For the creamiest texture pick full fat ingredients and consider that little splash of heavy cream for silkiness, but add it on low speed so you dont aerate the batter. Also dont substitute low fat cream cheese or it gets grainy.
4) Chill and slice like a pro. Refrigerate at least overnight, or pop the chilled cheesecake in the freezer for 15 minutes if you need cleaner cuts sooner. Heat a sharp knife under hot water, wipe it dry between each slice and the pieces will come out neat every time.
12
servings
590
kcal
Equipment: 1. 9-inch springform pan (lined with parchment and wrapped tightly in heavy-duty foil so water wont seep in)
2. Large roasting pan (big enough to hold the springform for the water bath)
3. Electric mixer (hand or stand)
4. 2 to 3 mixing bowls (for crust, filling and topping)
5. Measuring cups and spoons (for dry and liquid ingredients)
6. Rubber spatula and an offset or straight spatula (for smoothing the top)
7. Instant-read thermometer (optional but great for checking the center temp)
8. Wire cooling rack and oven mitts or kitchen towels (for safe handling and cooling)
9. Sharp knife and toothpick (for slicing cleanly and popping bubbles)
Ingredients
-
1 1/2 cups graham cracker crumbs (about 150 g)
-
2 tablespoons granulated sugar
-
6 tablespoons unsalted butter, melted
-
pinch of salt
-
32 ounces cream cheese, softened to room temperature (four 8 ounce blocks)
-
1 1/4 cups granulated sugar
-
1 cup sour cream, room temperature
-
1/4 cup heavy cream, room temperature (optional for extra silkiness)
-
3 large eggs plus 1 large egg yolk, room temperature
-
2 teaspoons pure vanilla extract
-
1 tablespoon fresh lemon juice
-
1 teaspoon lemon zest
-
1/4 teaspoon fine salt
-
1 cup sour cream (for topping, optional)
-
2 tablespoons granulated sugar (for topping)
-
1 teaspoon vanilla extract (for topping)
Directions
- Preheat oven to 325 F. Lightly grease a 9 inch springform pan, line the bottom with parchment, and wrap the outside bottom and sides tightly with heavy foil so water wont seep in.
- Make the crust: stir 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt and 6 tablespoons melted unsalted butter until evenly moistened. Press into the bottom and about half inch up the sides, packing firmly. Bake 8 to 10 minutes until set, then cool while you make the filling.
- Soften everything to room temp first. Beat 32 ounces cream cheese on medium low until smooth and lump free, scraping the bowl often. Add 1 1/4 cups granulated sugar and beat until just combined.
- Mix in 1 cup sour cream and the optional 1/4 cup heavy cream on low so you dont whip in extra air. Add 3 large eggs plus 1 egg yolk one at a time, mixing only until each is incorporated. Stir in 2 teaspoons vanilla extract, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon fine salt. Do not overmix or your cheesecake will have more air and may crack.
- Pour the filling into the cooled crust and smooth the top. Tap the pan gently on the counter to bring any big bubbles to the surface and pop them with a toothpick.
- Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it comes about halfway up the outside of the springform pan to create a water bath. This keeps the bake gentle and prevents cracks.
- Bake at 325 F for about 55 to 70 minutes until the outer edge is set and the center still jiggles slightly when you nudge the pan. If you use an instant read thermometer aim for about 150 F in the center. Resist the urge to overbake.
- Turn the oven off, crack the door and let the cake cool inside for 1 hour to avoid a sudden temperature change. After that remove from the water bath, run a thin knife around the edge to loosen, then cool completely on a wire rack.
- For the optional topping mix 1 cup sour cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla extract. Gently spread over the cooled top and either bake 5 to 7 minutes at 325 F to set the topping or skip baking and chill it as is.
- Chill the cheesecake uncovered until room temperature then cover and refrigerate at least 4 hours and ideally overnight. To slice cleanly, dip a sharp knife in hot water, wipe dry and slice between wipes. Enjoy the creamiest, tangy cheesecake ever, and remember the keys: room temp ingredients, low speed mixing, water bath and slow cooling to avoid cracks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 179g
- Total number of serves: 12
- Calories: 590kcal
- Fat: 45g
- Saturated Fat: 27g
- Trans Fat: 0.5g
- Polyunsaturated: 6.5g
- Monounsaturated: 11g
- Cholesterol: 170mg
- Sodium: 342mg
- Potassium: 215mg
- Carbohydrates: 38g
- Fiber: 0.7g
- Sugar: 28g
- Protein: 8.3g
- Vitamin A: 800IU
- Vitamin C: 1mg
- Calcium: 132mg
- Iron: 0.45mg
