perfect cheesecake
Introducing a delicious cheesecake recipe. This classic cheesecake is made with only 7 simple ingredients to create a rich cheesecake typical of Cheesecake Factory!
perfect cheesecake
Let’s talk about cheesecake. What about it being the best dessert ever?! When made perfectly, it’s creamy, rich, tangy, velvety, and slightly sweet all at the same time.
But how do you make a cheesecake that accomplishes all these things? What’s the secret? Or is it a secret? good. I’m breaking it down for you. Let’s talk about how to make the perfect cheesecake of your dreams. My easy cheesecake recipe yields silky smooth and delicious cheesecake every time.
This is one of those solid, definitely reliable (how many synonyms can you think of to convince you that this cheesecake is made with a dream recipe? In fact, this cheesecake is so sturdy that I dropped everything on the ground before photographing it and it still tasted this good. So rest assured, this perfect cheesecake can travel in the car or keep in the fridge for a week.
Ingredients for a classic cheesecake recipe
Can I let you in on a little secret? Cheesecake is actually very easy to make. And it’s made of less than 10 materials. When you eat a chunky cheesecake at The Cheesecake Factory, you might think it’s a fancy treat that requires special ingredients or the skills of a pastry chef, but in reality, all you need are these seven ingredients and some basic reading comprehension skills. Here is the grocery list:
Cream Cheese: We prefer Philadelphia cream cheese because it’s just the cream cheese of the crop. I truly believe that cheesecake is one of those rare cases where an off-brand option really makes a difference. This is not sponsored, it’s just something I feel is true. Philadelphia cream cheese always produces a guaranteed creamy, lump-free cheesecake. Be sure to choose one with a high fat content 🙂 Sour Cream: I find that mixing sour cream and cream cheese creates the creamiest, dreamiest, and perfectly tangy cheesecake. Make sure to bring the sour cream to room temperature as well so it melts into the cream cheese without any problems. Granulated sugar: Some people use powdered sugar to make cheesecake, but in my house, granulated sugar is fine. It lets a little more air into the cheesecake without creating too many bubbles. Eggs: Make sure the eggs are at room temperature so they blend smoothly into the cream cheese and sour cream mixture. Vanilla extract: Vanilla extract is life. This lemon curd cheesecake recipe goes from really delicious to amazing. We recommend lavishing yourself with high-quality pure vanilla extract. You won’t regret it. Graham cracker flour: Any brand of graham cracker will work! Just pulse in a food processor or buy a box of crushed graham cracker bread. Butter: Melted butter holds the graham cracker crust together and creates the perfect buttery base for this lemon curd cheesecake.
Tips for making the best cheesecake ever.
Cheesecake is a simple recipe, but it may take a few tries to figure out how to achieve that dreamy texture. Luckily, I’ve made thousands of cheesecakes, so I have all the tips and tricks you need for the perfect cheesecake.
Make sure all ingredients are at room temperature. I can’t stress enough how important this is. For a creamy, lump-free cheesecake, the cream cheese, eggs, and sour cream should all be at room temperature. If the ingredients are all at the same soft temperature, the cheesecake batter won’t need to be whisked for as long, and there will be less air in the batter, resulting in a creamier cheesecake. We recommend leaving the ingredients on the counter for at least 2 hours. I usually do it overnight. Do not over-whip the cheesecake. If you over-whip your cheesecake, it will create air bubbles. And bubbles mean one thing: cracks. Just mix the cheesecake mix until creamy! Pay as much attention to the crust as you do to the cheesecake batter. The crust is the most important part of the perfect cheesecake. Make sure you have good quality graham crackers (we recommend Honey Maid or Keebler) and good quality butter to pack them in and create a rich, chewy, slightly sweet base. Strain the cheesecake batter: Another tip for perfect cheesecake is to strain the cheesecake batter through a fine-mesh strainer. This will help remove any remaining lumps that may affect the texture of the cheesecake. We want our cheesecake to go smoothly all the way through, so this step will ensure that. Avoid overcooking the cheesecake. Avoid overcooking the cheesecake. It turned out to be rubbery and sad. Bake the cheesecake until the center is set (about 55 minutes).
How to make the perfect cheesecake
Now that you have all the information you need, let’s take a closer look at how to make the perfect cheesecake. Step by step!
Step 1: Make the graham cracker crust.
Mix all the ingredients for the graham cracker crust together and use your fingers to rub the mixture together until it resembles wet sand. The mixture will be moist but crumbly.
Step 2: Fill the cheesecake mold with the graham cracker batter.
Line the bottom of the pan with parchment paper and generously brush the sides of the pan with butter. Then, using a small flat pan or measuring cup, transfer the graham cracker crusts to the pan, making an even layer.
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Step 3: Start making the cheesecake batter. Combine cream cheese, sour cream, and sugar.
Step 4: Add vanilla extract and eggs. Do not over mix.
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Step 5: Using a fine sieve, strain the cheesecake batter onto the batter and into the mold.
Step 6: Place the cheesecake on the middle rack of the preheated oven and bake for 55 minutes.
After 55 minutes, turn off the oven and open the door slightly. Leave the oven turned off and allow the cheesecake to gradually cool. After an hour, remove from the oven and place on a cooling rack. Use a butter knife to peel the cheesecake away from the sides of the pan.
Step 7: Place the cheesecake in the refrigerator overnight. Once set, cool and enjoy!
How to prevent cheesecake from cracking
Is there anything worse than crack cheesecake? I mean, yes, probably. Definitely. But in the context of making homemade cheesecake…no, not really. Luckily, I’ve made cracked cheesecake so many times that I’ve learned exactly how to prevent cracks in a smooth cheesecake.
Do not over-whip the eggs. Aerating the eggs can cause bubbles and cracks in the cheesecake. Our advice? Mix cream cheese, sour cream, and sugar until super creamy, but not fluffy. Stir only for about 2 minutes. And don’t over-stir the eggs. Mix one at a time until just combined, then turn the mixer off completely. Trust me. As long as the ingredients are at *real* room temperature (as I ranted earlier, hehe), everything will be smooth without over-mixing. Add water and bake the cheesecake at low temperature. Fill a 9 x 13-inch pan with water and place on the bottom rack of the oven while the cheesecake bakes. This creates the habitat that homemade cheesecake prefers: a hot, humid oven. The extra moisture will keep the cheesecake dense and moist, making it less likely to crack. After baking the cheesecake, put it in the oven. Large temperature changes = cracks. When the cheesecake is finished baking, turn off the oven and open the door. Leave the cheesecake in the oven for 1 hour and let it slowly come to room temperature.
Have fun making cheesecake, friends. And more importantly, it’s a happy way to eat cheesecake.
cheers!
XXX
Follow my step-by-step video here!
For graham cracker crust
1 1/2 cup graham cracker crumbs (About 12 pieces)
1/2 cup unsalted buttermelted
5 tablespoons granulated sugar
1/4 teaspoon salt
For cheesecake
3 Package (8 oz each) Philadelphia Original Cream Cheese, Room Temperature
8 ounce sour creamat room temperature
1 1/4 cup granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla essence
Instructions
Preheat oven to 325°F and adjust oven racks to bottom third and middle of oven. Fill a large baking dish (I usually use a 9 x 13 inch pan) with 2 inches of water and place it on the bottom rack of the oven. This will add moisture and humidity to the oven and prevent it from cracking. Line a 9-inch cheesecake pan with parchment paper and coat the sides with cooking spray. Let’s set it aside. First, make the dough. In a large bowl, combine graham cracker crumbs, melted butter, sugar, and salt. The mixture will be dry and sandy. Transfer the mixture to the prepared cheesecake pan and use your fingers to press the crust into an even layer along the bottom of the pan. Then, using a measuring cup (or anything with a flat bottom), pack the dough in tightly. Set aside.
Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, mix cream cheese, sour cream, and granulated sugar on medium-low speed until smooth and creamy, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla extract all at once. Beat on medium-low speed until the dough is smooth, about 45 seconds, scraping the sides and bottom of the bowl as needed. Pour cheesecake batter over graham cracker batter in springform pan. Drop the pan onto the counter several times to remove any air bubbles. Carefully place the cheesecake on the center rack of the oven and bake until slightly puffed and set around the edges, but still a little wobbly in the center, about 55 minutes. After 55 minutes, turn off the oven and open the oven door slightly. Leave the cheesecake in the turned-off oven for 1 hour (this will allow the cheesecake to cool gradually and prevent it from cracking). After 1 hour, remove from the oven, run a knife along the edges to unmold, and place on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with aluminum foil and place in the refrigerator for at least 2 hours or overnight. When ready to serve, release the springform pan and carefully remove the edges of the pan. Top with berry compote and whipped cream, or just serve as is! Please cut into 16 servings and enjoy.
