Hey there, fellow dessert lovers! Today, I’m super excited to share with you my absolute favorite cheesecake recipe. It’s creamy, it’s rich, and it’s guaranteed to become your go-to dessert for any occasion. Whether you’re a cheesecake newbie or a seasoned pro, this Ultimate Cheesecake Recipe is about to take your baking game to the next level. So grab your apron, and let’s dive in!
Why You’ll Love This Recipe
- A classic cheesecake recipe that’s easy to make and always a crowd-pleaser.
- A creamy, smooth texture that’s simply divine.
- A buttery, crunchy graham cracker crust that’s the perfect base.
- Step-by-step instructions that ensure success, even for beginners.
- Make-ahead friendly, so you can prep it in advance for stress-free entertaining.
- Perfect for special occasions, holidays, or just because!
Ingredients
Here’s what you’ll need to make this Best Cheesecake Ever recipe. Don’t worry, I’ve got you covered with a full list of measurements in the printable recipe card below!
For the Crust:
- 2 cups (198 grams) graham cracker crumbs
- 1/3 cup (67 grams) granulated sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 5 blocks full-fat cream cheese (40 ounces total), room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1/2 cup (113 ml) heavy cream, room temperature (Use an extra 1/4 cup for a creamier texture)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this Thick Creamy Cheesecake masterpiece. Don’t worry, I’ve broken it down into simple, easy-to-follow instructions!
For the Crust:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy-duty foil to prevent water from leaking during the water bath.
- In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for 8 minutes. Once baked, set the crust aside to cool while you prepare the cheesecake filling.
For the Creamy Cheesecake Filling:
- In a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add the sugar and vanilla extract, and beat until smooth and fully incorporated.
- Add the eggs and egg yolks, one at a time, mixing well after each addition.
- Pour in the heavy cream and beat just until the cream is incorporated into the batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a silicone spatula.
Baking the Cheesecake:
- Place the cheesecake pan into a larger, deep pan. Add hot water to the outer pan, filling it about 2 inches deep to create a water bath that helps prevent cracking.
- Carefully transfer the pan to the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 45 minutes with the door closed. The cheesecake should be slightly wobbly in the center when done.
- Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan.
- Cool the cheesecake on a wire rack until it reaches room temperature. Then, cover loosely with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
Pro Tips for Making the Recipe
Here are some expert tips to ensure your cheesecake turns out perfectly every time:
- Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature. This ensures a smooth batter and even baking.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can incorporate too much air, leading to cracks.
- Water Bath: The water bath is crucial for preventing cracks. It creates a humid environment that promotes even cooking.
- Let It Cool: Resist the temptation to slice into the cheesecake too soon. Letting it cool and chill completely ensures the best texture and flavor.
How to Serve
Cheesecake is incredibly versatile when it comes to serving. Here are a few of my favorite ways to enjoy it:
- Classic Style: Serve it plain, letting the creamy texture and rich flavor shine.
- Fresh Fruit Topping: Top with fresh berries, a drizzle of chocolate sauce, or a sprinkle of powdered sugar.
- Caramel Delight: Drizzle with caramel sauce and sprinkle with sea salt for a sweet and salty combination.
- Whipped Cream: Top with a dollop of whipped cream for an extra-special treat.
If you’re feeling adventurous, you could also try making a Blueberry Crumble Cheesecake or a Blueberry Cheesecake Creamy Delight for a fruity twist. And don’t forget to check out my recipe for a No-Bake Blueberry Cheesecake for a lighter summer option!
Make Ahead and Storage
One of the best things about this Cheesecake Recipe Classic is how well it holds up when made ahead. Here’s how to store it:
- Refrigerator: The cheesecake can be stored in the fridge for up to 5 days. It actually tastes better the next day, so feel free to make it ahead of time.
- Freezer: Wrap the cooled cheesecake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing.
There you have it, my friends—the ultimate guide to making the Best Cheesecake Ever! Whether you’re a cheesecake aficionado or just starting your baking journey, this Regular Cheesecake Recipe is sure to become a family favorite. So go ahead, give it a try, and let me know how it turns out. Happy baking!
Best Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Creamy Cheesecake Filling:
- 5 blocks full-fat cream cheese 40 ounces total, room temperature
- 1 and 1/2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large eggs room temperature
- 3 large egg yolks room temperature
- 1/2 cup heavy cream room temperature (Use an extra 1/4 cup for a creamier texture)
- 1/4 cup heavy cream optional, for a creamier texture
Instructions
- Preheat the oven to 350°F (175°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then bake for 8 minutes.
- Beat the cream cheese until smooth, then add sugar, vanilla, eggs, and heavy cream, mixing well after each addition.
- Pour the cheesecake batter over the prepared crust and smooth the top. Place in a water bath and bake for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake sit for 45 minutes, then cool on a wire rack and chill in the refrigerator for at least 8 hours.
