Description
This Perfect Cheesecake Recipe delivers a creamy, rich New York-style cheesecake with a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free surface and a velvety texture, this classic dessert is topped with optional fresh berries or your favorite topping, making it an ideal celebratory treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 1/4 teaspoon fine salt
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks and lightly grease the inside.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, cinnamon if using, and melted butter until evenly moistened. Press the mixture firmly onto the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Prepare Water Bath: Boil water for the water bath. Place the foil-wrapped springform pan into a large roasting pan.
- Mix Cream Cheese Base: Using a stand mixer with paddle attachment or hand mixer on low speed, beat the cream cheese until completely smooth, scraping the bowl frequently.
- Add Sugar, Flour, and Salt: Add the sugar and beat on low until combined. Mix in the flour and salt thoroughly.
- Add Flavorings: Stir in vanilla extract, fresh lemon juice, and lemon zest if using. Mix on low speed until blended.
- Incorporate Eggs: Add the eggs one at a time, mixing gently on low just until incorporated. Avoid overmixing to prevent cracks.
- Add Sour Cream and Heavy Cream: Mix in sour cream and heavy cream on low speed until smooth. Tap the bowl on the counter to release trapped air bubbles.
- Pour Filling and Set in Water Bath: Pour the filling into the cooled crust. Place the roasting pan on the oven rack and carefully pour hot water into it until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake for 60 to 70 minutes until the edges are set and slightly puffed and the center has a gentle 2 to 3-inch wobble.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from Water Bath and Cool Further: Carefully remove the cheesecake from the water bath, discard the foil, and cool at room temperature for 1 hour.
- Refrigerate: Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, for best texture and flavor.
- Serve: To serve, run a thin knife around the edges, release the springform ring, and slice with a warm, clean knife for smooth cuts.
Notes
- Room-temperature ingredients help ensure a smooth, lump-free batter.
- Mixing on low speed and avoiding overmixing reduces the risk of cracks on the cheesecake surface.
- If you prefer not to use a water bath, place a pan of hot water on the rack below the cheesecake during baking, though cracks are more likely.
- For clean, smooth slices, wipe the knife between each cut with a warm cloth.
- Serve topped with fresh berries, cherry pie filling, lemon curd, or salted caramel for added flavor and presentation.
