Get ready to make a cheesecake that is perfectly creamy, rich, and irresistibly delicious every time. This easy-to-follow recipe guides you step by step to a smooth, decadent dessert with a buttery graham cracker crust. Perfect for family gatherings, celebrations, or simply treating yourself, this cheesecake is sure to impress everyone who takes a bite.

Prep Time: 20 mins	Cook Time: 1 hr 10 mins	Total Time: 7 hr 30 mins
Servings: 12 Slices	Yield: 1 (9-inch) cheesecake	Jump to Recipe

How To Make The Best Cheesecake

Preheat your oven to 350°F (177°C).
Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until evenly moistened. Press the mixture into a 9-inch springform pan and bake for 8-10 minutes. Let it cool completely
Beat the cream cheese until smooth, then add sugar, sour cream, vanilla, and lemon juice. Mix until creamy.
Add eggs one at a time, mixing just until combined. Avoid over-mixing to maintain a silky texture.
Pour the filling into the cooled crust and bake at 325°F (163°C) for 1 hour 10 minutes, or until the edges are set and the center slightly wobbles.

How To Prevent Your Cheesecake From Cracking

Always use room temperature ingredients for a smooth batter.
Avoid over-beating the eggs too much air causes cracks.
Gradually cool the cheesecake in the oven with the door slightly open before refrigerating.
Tap the pan gently before baking to release trapped air bubbles.

Why You Do Need A Springform Pan

A springform pan ensures easy removal of your cheesecake without breaking or cracking the crust. The removable sides let you lift the cheesecake cleanly, giving a professional presentation. Using non-stick spray or lining the pan with foil adds extra protection.

Topping and Serving Ideas

Enhance your cheesecake with creative toppings:

Classic: Homemade cherry or strawberry sauce
Decadent: Chocolate ganache or caramel drizzle
Fresh: Seasonal berries or citrus zest
Creamy: Whipped cream or mascarpone topping

Serve chilled with a sharp knife for clean slices.

How to Store

Refrigerate for up to 5 days, covered loosely with plastic wrap or in an airtight container.
Cheesecake can also be frozen for up to 2 months. Thaw overnight in the fridge before serving.

Take it Easy on the Eggs

Adding eggs slowly and mixing gently is key to a creamy cheesecake. Too much mixing can incorporate air and cause cracks or a dense texture. Patience is essential!

cheese cake recipe

Today, we’re going to make a cheesecake to remember. This is an impressively tall New York-style cheesecake. The texture is incredible, and it doesn’t get any easier than this. If you’ve never made a homemade cheesecake, you are in for a treat, and you’re going to love the homemade cherry topping.

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Prep Time 20

Cook Time 1 10

Chill Time 6

Total Time 7 30

Course Dessert

Cuisine American

Servings 12 Slices

Calories 420 kcal

Ingredients

For the Crust:

1½ cups 180g graham cracker crumbs
¼ cup 55g unsalted butter, melted
2 tablespoons brown sugar
½ teaspoon ground cinnamon optional for a subtle warmth

For the Cheesecake Filling:

3 8-ounce / 227g each blocks cream cheese, softened
1 cup 200g granulated sugar
½ cup 120g sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
3 large eggs room temperature

Instructions

Prepare the Crust

Preheat your oven to 350°F (177°C).
In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until the mixture feels like wet sand.
Press the crumbs evenly into the bottom of a 9-inch springform pan and slightly up the sides.
Bake for 10 minutes. Remove from the oven and let cool while preparing the filling.

Make the Filling

In a large mixing bowl or stand mixer, beat cream cheese until smooth and creamy.
Add sugar, sour cream, vanilla, and lemon juice; beat until well combined.
Add eggs one at a time on low speed, just until incorporated. Avoid over-mixing to prevent cracks.

Assemble & Bake

Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Place the cheesecake in the center of the oven and bake at 325°F (163°C) for 1 hour 10 minutes, or until the edges are set and the center slightly wobbles.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually.

Chill & Serve

Remove the cheesecake from the oven and let it cool to room temperature for 1 hour.
Refrigerate for at least 6 hours or overnight for the best texture.
Slice with a warm knife for clean pieces. Serve as is, or top with fresh berries, chocolate drizzle, or caramel sauce.

Notes

Tips for Perfection:

Bring all ingredients to room temperature before mixing.
Use a whisk attachment for a smoother filling.
Tap the pan gently on the counter before baking to remove air bubbles.
Avoid rushing the chilling process gradual cooling prevents cracks.

FAQs

Yes! Bake it a day in advance and refrigerate for at least 6 hours or overnight for best results.

Use room-temperature ingredients, mix gently, and cool gradually in the oven before refrigerating.

Absolutely! You can use Oreo cookies, digestive biscuits, or even a nut-based crust for variation.

Keep it covered in the fridge for up to 5 days, or freeze for up to 2 months. Thaw overnight before serving.