I call this The Best Cheesecake Recipe Ever because I finally stopped my cheesecakes from cracking and perfected a graham cracker crust paired with a Philadelphia style cream cheese filling.

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I swear this is The Best Cheesecake Recipe Ever, and yeah I use graham cracker crumbs for that crisp base and full fat cream cheese for the totally silky center. It’s not some froufrou dessert, its dense, tangy and somehow light at the same time, and people keep asking me if it’s from a restaurant.

I mess up recipes sometimes, so I kept testing till it felt right, and that little edge of crunch makes everything better. I even lean into the Cheesecake With Crust vibe so every slice has texture.

Want to know why it never looks like a sad cracked cake? Read on.

Ingredients

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Rich, creamy, full of protein and fat, gives the cheesecake it’s silky texture.
Crumbs add carbs and a toasty crunch, some fiber, makes crust delicious.
Sweetens the filling and topping, mostly empty calories, use sparingly or adjust.
Binders that add protein and structure, help set the cake, dont overbeat.
Adds tang and creaminess, some probiotics, balances sweetness with a gentle sour note.
Makes filling silkier and richer, boosts mouthfeel, adds more fat and calories.
Melts into crust for flavor and crispness, mostly saturated fat, lots of taste.
A light stabilizer, helps prevent cracks and gives a smoother, firmer slice.

Ingredient Quantities

1 1/2 cups (150 g) graham cracker crumbs (about 10-12 full crackers)

2 tbsp (25 g) granulated sugar

6 tbsp (85 g) unsalted butter, melted

pinch of salt

32 oz (900 g) full fat cream cheese, room temp (4 8-oz blocks)

1 cup (200 g) granulated sugar

2 tbsp (16 g) cornstarch

1 cup (240 g) sour cream, room temp

1/2 cup (120 ml) heavy cream

4 large eggs, room temp

2 tsp vanilla extract

1 tbsp fresh lemon juice

1/2 tsp fine salt

Optional sour cream topping: 1 cup (240 g) sour cream, 2 tbsp (25 g) granulated sugar, 1 tsp vanilla

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment, then wrap the outside bottom and sides tightly with heavy foil so water cant leak in.

2. Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs, 2 tbsp (25 g) granulated sugar, a pinch of salt and 6 tbsp (85 g) melted unsalted butter until evenly moistened. Press firmly into the bottom and about 1/2 inch up the sides. Bake 8 to 10 minutes until set and fragrant, then let cool while you make the filling.

3. Make sure the 32 oz (900 g) full fat cream cheese, 1 cup (240 g) sour cream and 4 large eggs are at room temp. Beat the cream cheese, 1 cup (200 g) granulated sugar and 2 tbsp (16 g) cornstarch on low to medium speed until very smooth, scraping the bowl often so no lumps remain. Dont whip a lot of air in.

4. Mix in 1 cup (240 g) sour cream and 1/2 cup (120 ml) heavy cream just until combined, then add 2 tsp vanilla extract, 1 tbsp fresh lemon juice and 1/2 tsp fine salt. Scrape sides again.

5. Add the eggs one at a time, mixing gently and briefly after each until just combined. Overmixing will put air into the batter and cause cracks later.

6. Pour the filling into the cooled crust, smooth the top, then tap the pan a few times on the counter to release any big air bubbles. Place the springform pan in a large roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform (water bath).

7. Bake at 325°F (163°C) for about 55 to 65 minutes. The edges should be set and slightly puffed, the center should still jiggle a little when you gently shake the pan. Dont overbake.

8. Turn the oven off and crack the oven door open, leave the cheesecake inside for 1 hour to cool slowly. This prevents sudden temperature change that causes cracks. After an hour, run a thin knife around the edge to loosen, remove from water bath, unwrap foil and cool completely on a wire rack.

9. Optional topping and chilling: for the sour cream topping whisk 1 cup (240 g) sour cream, 2 tbsp (25 g) granulated sugar and 1 tsp vanilla until smooth, spread over cooled cheesecake and chill 30 minutes. Otherwise cover and refrigerate the cheesecake at least 8 hours or overnight for best texture. To serve heat a knife under hot water, wipe dry and slice; repeat between cuts for clean slices.

Equipment Needed

Here’s what you’ll need — simple stuff, nothing fancy:

1. 9-inch springform pan (with removable sides)
2. Heavy-duty aluminum foil to wrap the pan so water wont leak in
3. Parchment paper to line the bottom
4. Large roasting pan for the water bath (big enough to hold the springform)
5. Electric mixer (stand or hand) or a sturdy whisk if you dont have one
6. Mixing bowls (one large for batter, one medium for crust)
7. Measuring cups, spoons and a kitchen scale for accuracy
8. Rubber spatula and a straight spatula or offset spatula to smooth the top
9. Wire rack to cool the cheesecake, plus a sharp knife and towel for clean slices

FAQ

Q: How do I prevent cracks in my cheesecake? A: Bake in a water bath, mix on low to avoid adding air, cool slowly in the oven with the door cracked and run a knife around the pan edge after baking to release tension.

Q: Can I use low fat cream cheese or sour cream? A: You can, but the texture will be less rich and may be slightly grainy. Full fat gives the classic creamy result.

Q: My cheesecake was still jiggly in the middle, is it underbaked? A: A slight jiggle in the center is good. If it looks liquidy, bake another 5 to 10 minutes. The center firms as it cools.

Q: Do I need to chill the cheesecake overnight? A: Yes, chilling 8 hours or overnight greatly improves texture and makes slicing clean. You can serve sooner but it won't be as firm.

Q: How do I fix a cracked top? A: Trim a little around the crack and cover with the sour cream topping, whipped cream, fruit compote or chocolate ganache. The flavor hides the flaw.

Q: Can I make this ahead and freeze it? A: Yes, wrap tightly and freeze up to 1 month. Thaw in fridge overnight before serving for best texture.

How To Make The BEST Cheesecake Recipe Substitutions and Variations

Cream cheese (full fat): swap with Neufchatel 1:1 for a lighter cake, or mascarpone 1:1 for a richer, silkier result. Mascarpone makes it creamier but a bit less tangy.
Graham cracker crumbs: use crushed digestive biscuits or crushed vanilla wafers, or Oreo crumbs for a chocolate crust. If the cookies are sweeter cut the crust sugar down or skip it.
Sour cream: substitute full fat Greek yogurt 1:1, or crème fraîche 1:1. Greek yogurt is tangier and thicker so you might stir in a tablespoon of milk if it feels too stiff.
Cornstarch: use arrowroot powder 1:1 for similar thickening, or all purpose flour at about 2 times the amount (so 2 tbsp cornstarch = ~4 tbsp flour); flour can slightly change the texture.

Pro Tips

1) Get everything truly room temp. Cut the cream cheese into cubes and let them sit till soft, same with eggs and sour cream. If the batter still has lumps, stop cranking the mixer, scrape and beat on low till smooth dont overdo it.

2) Seal the springform good and steady it in the roasting pan so it doesnt slide when you pour the water. Double foil if you gotta, and put a folded towel under the pan to keep it from tipping or rattling.

3) Underbake a little rather than overbake — the center will set as it cools. If you want a number, aim around 150 to 155°F in the center, but dont rely only on a thermometer, learn the jiggle.

4) Chill long and slice smart: cool slowly, then refrigerate overnight for best texture, and when you slice run your knife under hot water and wipe it between cuts. Let it sit 15 to 30 minutes at room temp before serving so it isnt too stiff.

How To Make The BEST Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I call this The Best Cheesecake Recipe Ever because I finally stopped my cheesecakes from cracking and perfected a graham cracker crust paired with a Philadelphia style cream cheese filling.

Servings

servings

Calories

538

kcal

Equipment: Here’s what you’ll need — simple stuff, nothing fancy:

Ingredients

1 1/2 cups (150 g) graham cracker crumbs (about 10-12 full crackers)
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
pinch of salt
32 oz (900 g) full fat cream cheese, room temp (4 8-oz blocks)
1 cup (200 g) granulated sugar
2 tbsp (16 g) cornstarch
1 cup (240 g) sour cream, room temp
1/2 cup (120 ml) heavy cream
4 large eggs, room temp
2 tsp vanilla extract
1 tbsp fresh lemon juice
1/2 tsp fine salt
Optional sour cream topping: 1 cup (240 g) sour cream, 2 tbsp (25 g) granulated sugar, 1 tsp vanilla

Directions

Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment, then wrap the outside bottom and sides tightly with heavy foil so water cant leak in.
Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs, 2 tbsp (25 g) granulated sugar, a pinch of salt and 6 tbsp (85 g) melted unsalted butter until evenly moistened. Press firmly into the bottom and about 1/2 inch up the sides. Bake 8 to 10 minutes until set and fragrant, then let cool while you make the filling.
Make sure the 32 oz (900 g) full fat cream cheese, 1 cup (240 g) sour cream and 4 large eggs are at room temp. Beat the cream cheese, 1 cup (200 g) granulated sugar and 2 tbsp (16 g) cornstarch on low to medium speed until very smooth, scraping the bowl often so no lumps remain. Dont whip a lot of air in.
Mix in 1 cup (240 g) sour cream and 1/2 cup (120 ml) heavy cream just until combined, then add 2 tsp vanilla extract, 1 tbsp fresh lemon juice and 1/2 tsp fine salt. Scrape sides again.
Add the eggs one at a time, mixing gently and briefly after each until just combined. Overmixing will put air into the batter and cause cracks later.
Pour the filling into the cooled crust, smooth the top, then tap the pan a few times on the counter to release any big air bubbles. Place the springform pan in a large roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform (water bath).
Bake at 325°F (163°C) for about 55 to 65 minutes. The edges should be set and slightly puffed, the center should still jiggle a little when you gently shake the pan. Dont overbake.
Turn the oven off and crack the oven door open, leave the cheesecake inside for 1 hour to cool slowly. This prevents sudden temperature change that causes cracks. After an hour, run a thin knife around the edge to loosen, remove from water bath, unwrap foil and cool completely on a wire rack.
Optional topping and chilling: for the sour cream topping whisk 1 cup (240 g) sour cream, 2 tbsp (25 g) granulated sugar and 1 tsp vanilla until smooth, spread over cooled cheesecake and chill 30 minutes. Otherwise cover and refrigerate the cheesecake at least 8 hours or overnight for best texture. To serve heat a knife under hot water, wipe dry and slice; repeat between cuts for clean slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.