Name: The Best Cheesecake Recipe Ever
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-490717H36M53S
Cuisine: American
Ingredients: 190 g graham crackers, crushed; 3 tbsp granulated sugar; 5 tbsp unsalted butter, melted; 32 oz full-fat cream cheese, room temperature; 1 1/2 cups granulated sugar; 1/2 tsp salt; 1 tsp vanilla bean paste or vanilla extract; 4 large eggs, room temperature; 1/2 cup full-fat heavy cream, room temperature; 1 cup full-fat sour cream, room temperature; 2–3 tbsp freshly squeezed lemon juice; Extra heavy cream or fresh berries for serving (optional)

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I truly believe this is the only cheesecake recipe I ever need. It’s ultra-creamy, rich, and perfectly balanced, with a smooth texture that feels luxurious without being heavy. Every time I make it, it turns out elegant, indulgent, and bakery-level impressive.

Why You’ll Love This Recipe

I love this cheesecake because it’s reliable and incredibly satisfying. The filling is luscious and velvety, the flavor has just the right amount of sweetness and tang, and the texture stays creamy from edge to center. I also like that it’s easy to prepare as long as I take my time and follow the steps carefully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
190 g graham crackers
3 tbsp granulated sugar
5 tbsp unsalted butter, melted

Cheesecake
32 oz full-fat cream cheese, room temperature
1 1/2 cups granulated sugar
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
4 large eggs, room temperature
1/2 cup full-fat heavy cream, room temperature
1 cup full-fat sour cream, room temperature
2 to 3 tbsp freshly squeezed lemon juice

Serving
extra heavy cream or berries for decoration

Directions

I begin by bringing all the ingredients to room temperature and preheating the oven to 325°F using a conventional setting. I prepare a 9-inch springform pan by lightly greasing it with butter and lining the base and sides with parchment paper. I wrap the outside of the pan tightly with aluminum foil to prepare it for the water bath.

For the crust, I grind the graham crackers and sugar in a food processor until they form fine crumbs. I add the melted butter and pulse until everything is combined. I press the mixture firmly into the prepared pan, keeping it mostly on the bottom, and bake it for about 7 to 8 minutes. I remove it from the oven and set it aside.

To make the cheesecake filling, I whisk the cream cheese, sugar, salt, and vanilla for about 3 to 5 minutes until smooth and creamy, scraping the bowl often. In a separate bowl, I lightly whisk the eggs, then slowly add them to the batter on low speed, mixing just until incorporated.

I add the heavy cream, sour cream, and lemon juice, mixing gently until the batter is smooth. I pour the filling over the baked crust and gently tap the pan on the counter to release any air bubbles.

I place the springform pan into a large baking tray filled with 1 to 2 inches of boiling water. I bake the cheesecake for 75 to 80 minutes, without opening the oven, until the edges are set and the center is very jiggly.

Once baked, I let the cheesecake cool at room temperature for 2 to 3 hours. Then I refrigerate it uncovered overnight to fully set.

Servings and Timing

This cheesecake yields 12 servings.
Prep time is about 30 minutes.
Bake time is approximately 75 minutes.
Cooling and chilling take 12 hours or more.
Total time is around 12 to 15 hours.

Variations

I sometimes skip the sugar in the crust for a more neutral base. When I want extra depth, I add a little extra lemon juice for tang. I also enjoy serving this cheesecake plain or topped with whipped cream, fresh berries, or a simple fruit sauce.

Storage / Reheating

I store the cheesecake in the refrigerator for up to 5 days. I keep it covered after the first night of chilling. I don’t reheat cheesecake, but I let slices sit at room temperature for about 20 minutes before serving if I want a softer texture.

FAQs

Why does this cheesecake need a water bath?

I use a water bath to ensure gentle, even baking and to keep the cheesecake ultra-creamy without cracks.

How do I know when the cheesecake is done?

I look for set edges and a center that jiggles like gelatin when gently shaken.

Can I make this cheesecake ahead of time?

I often make it up to 2 days in advance since it holds its texture and flavor beautifully.

Can I freeze this cheesecake?

I freeze it tightly wrapped for up to 3 months and thaw it overnight in the refrigerator.

Why is lemon juice important in this recipe?

I don’t skip it because it adds brightness and balances the richness of the cream cheese.

Conclusion

I consider this cheesecake a true classic and a recipe I’ll always come back to. It’s rich, smooth, and deeply satisfying, with a flavor and texture that make every bite feel special. When I want a show-stopping dessert I can trust, this is the recipe I choose every time.

The Best Cheesecake Recipe Ever