Posted Mar 11, 2022, Updated Feb 19, 2024 This is the best cheesecake recipe you will ever make. It’s rich and creamy, silky smooth and the epitome of decadence. The buttery graham cracker crust (with a hint of cinnamon) perfectly compliments the sweet cheesecake filling in the best possible way. You don’t need to go to a restaurant to enjoy the best cheesecake! In this post you will learn how to make cheesecake with our step-by-step photos and video in the comfort of your home!
Cheesecake Recipe: Ingredients & Substitutions
Graham Cracker Crumbs. You can buy pre-made graham cracker crumbs, however I opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the “S” blade, or blend in a blender, until they reach they texture of fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers! Granulated sugar. Organic cane sugar is a great substitute for regular white sugar. Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired. Cream cheese. use full-fat cream cheese for the best flavor. I don’t recommend making substitutions. Sour Cream. I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute. Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe. Eggs. Make sure the eggs are room temperature. All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.
How to Make Cheesecake
This classic cheesecake recipe has a few different steps and elements to it, but they are all relatively simple to make on their own. Note. that this recipe needs to chill overnight, so plan accordingly.
Prepare the Springform Pan
Begin this recipe by preparing the springform pan and pan for the water bath. Preheat the oven to 350 degrees F (190 degrees C) and lightly grease a non-stick, 9” springform pan and use heavy duty aluminum foil to line the bottom so there are no cracks. Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The cheesecake will be baked in the larger pan in a water bath. Set aside.
Make the Graham Cracker Crust:
I wrote an entire post on how to make a graham cracker crust! Check it out! Next, make the graham cracker crust. Combine the dry ingredients in a large bowl. Then, stir in the melted butter. Next, pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides. Then, bake the crust in the preheated oven for 5 minutes, then remove the crust from the oven and set aside to slightly cool.
Make the Filling
While the crust is baking make the filling. In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and sugar until light and fluffy and there are no lumps. Next, add the vanilla, sea salt and sour cream and beat until just combined. Then, add the eggs, one at a time and beat after each addition. Finally, gently stir in the flour and pour the filling over the baked and slightly cooled crust.
Prepare a Water Bath
Bring about a quart of water to a boil. Put the cheesecake into the larger pan, then place them in the oven. Very carefully pour the boiling water into the lower pan making sure not to get any water into the cheesecake, until it reaches halfway up the sides of the springform pan. Please note that I recommend pouring the water into the pan while the pans are already in the oven. Transferring two pans, one filled with boiling hot water, from the counter to the oven is not necessarily an easy task.
Note on Springform Pan
If you don’t own a springform pan you can make this recipe, however it is not easy to get a cheesecake out of a cake pan. I have done it with this recipe though, here’s how:
Bake & Chill
Place the springform pan in a large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan. Bake in the water bath for 45-55 minutes or until the top and edges are set but not browned and the cake is only very slightly jiggly. You can test it by inserting a knife in the center of the cake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack so I don’t really recommend it (but it’s better than a soupy cheesecake if you’re unsure). Remove the cheesecake from the water bath, remove the foil and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight.
Serve
Serve with homemade whipped cream, if desired. This classic cheesecake is rich, so a small slices goes a long way. I’d say that this recipe easily feeds 16 people.
Store
Store leftovers of the best cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.
Freeze
This cheesecake recipe freezes well in one of two ways:
- Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
