Best Cheesecake Recipe

Looking for the perfect cheesecake recipe? This Best Cheesecake Recipe delivers a rich, creamy, and indulgent dessert with a buttery graham cracker crust and a smooth, velvety filling. Made with full-fat cream cheese, heavy cream, and eggs, this classic cheesecake is baked in a water bath for a flawless texture without cracks. It’s a simple, yet impressive dessert that’s perfect for any occasion, from holiday parties to casual gatherings. Whether you’re a cheesecake beginner or a pro, this foolproof recipe guarantees the best cheesecake every time.

Ingredients

For the Crust:

• 2 cups (198 grams) graham cracker crumbs
• 1/3 cup (67 grams) granulated sugar
• 7 tablespoons (99 grams) unsalted butter, melted

For the Creamy Cheesecake Filling:

• 5 blocks full-fat cream cheese (40 ounces total), room temperature
• 1 and 1/2 cups (300 grams) granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup (113 ml) heavy cream, room temperature (Use an extra 1/4 cup for a creamier texture)

---

Instructions

For the Crust:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with non-stick spray.
2. Wrap the bottom and sides of the pan with heavy-duty foil to prevent water from leaking during the water bath.
3. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Bake the crust in the preheated oven for 8 minutes. Once baked, set the crust aside to cool while you prepare the cheesecake filling.

For the Creamy Cheesecake Filling:

1. In a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
2. Add the sugar and vanilla extract, and beat until smooth and fully incorporated.
3. Add the eggs and egg yolks, one at a time, mixing well after each addition.
4. Pour in the heavy cream and beat just until the cream is incorporated into the batter.
5. Pour the cheesecake batter over the prepared crust and smooth the top with a silicone spatula.
6. Place the cheesecake pan into a larger, deep pan. Add hot water to the outer pan, filling it about 2 inches deep to create a water bath that helps prevent cracking.
7. Carefully transfer the pan to the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 45 minutes with the door closed. The cheesecake should be slightly wobbly in the center when done.
8. Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan.
9. Cool the cheesecake on a wire rack until it reaches room temperature. Then, cover loosely with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
10. The cheesecake can be stored in the fridge for up to 5 days. It can also be frozen for up to 2 months. Thaw in the refrigerator overnight before slicing.

---

Why You’ll Love This Recipe

This best cheesecake recipe produces a rich, creamy, and indulgent dessert with a perfectly smooth filling and a deliciously buttery graham cracker crust. The water bath technique ensures the cheesecake bakes evenly, preventing cracks and giving it a velvety texture. The addition of heavy cream makes the cheesecake extra creamy, and the flavor is enhanced with vanilla extract. With simple ingredients and a few key techniques, you’ll create a cheesecake that’s sure to impress at any gathering.

---

Tips

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and heavy cream are at room temperature before mixing to ensure a smooth and lump-free batter.
• Prevent Cracks: The water bath is essential for preventing cracks in your cheesecake and ensuring even cooking. If you don’t have a springform pan, you can use any pan with high sides.
• Cool Gradually: Let the cheesecake cool in the oven after baking. This gradual cooling prevents sudden temperature changes that can cause cracks.
• Don’t Overmix: When adding the eggs and cream, mix just enough to incorporate the ingredients. Overmixing can lead to a less dense and smooth texture.

---

Variations and Substitutions

• Crust Variations: Swap the graham cracker crust for digestive biscuit, chocolate cookie, or almond flour crust for a different flavor and texture.
• Flavored Cheesecake: Add a swirl of fruit puree, like strawberry or raspberry, to the filling before baking. You can also incorporate chocolate chips or cocoa powder into the batter for a chocolate cheesecake twist.
• Gluten-Free Version: Use gluten-free graham crackers or another gluten-free cookie for the crust.
• Dairy-Free Option: Use non-dairy cream cheese and coconut cream as substitutes for a dairy-free cheesecake.

---

FAQs

• Can I make this cheesecake ahead of time? Yes! Cheesecake is best made a day or two ahead of time. It actually gets better as it sits in the fridge.
• Why is my cheesecake cracking? Cracks can form if the cheesecake cools too quickly or if the batter is overmixed. Using a water bath and allowing the cheesecake to cool gradually will help prevent cracks.
• How do I know when the cheesecake is done? The cheesecake should be slightly wobbly in the center when done. It will continue to firm up as it cools.

---

Serving Suggestions

This best cheesecake is perfect on its own, but it also pairs beautifully with various toppings. Serve it with fresh berries, whipped cream, or a caramel drizzle for added flavor. For a festive touch, you can top it with chocolate ganache or a fruit compote. If you’re hosting a dinner party, this cheesecake is sure to be the star of the show!