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Cheesecake Recipe

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 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 30 minutes
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.
    Mixture
  • 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.
    cream cheese
  • 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.
    cheesecake
  • 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.
    Cheesecake Recipe

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.