Perfect Cheesecake

A dessert that even chefs struggle to perfect. It’s no wonder we all love it so much, as one bite is enough to make you realize the skill of baking a cake can only be mastered by masters.

The “perfect cheesecake recipe” is a perfect dessert that everyone should try. It’s easy to make, and it tastes delicious.

Here’s how to make the perfect cheesecake. This traditional cheesecake is created with just 7 ingredients and yields a luscious cheesecake fit for the Cheesecake Factory!

The Optimal Cheesecake

Let’s speak about cheesecake for a moment. What are you talking about when you say it’s the finest dessert ever?! How it’s creamy, rich, tangy, silky, and somewhat sweet all at once when done right.

But how can you build a cheesecake that can do it all? So, what’s the deal? Or do you want to keep your secrets? Well. I’m going to break it down for you. Let’s talk about how to create the best cheesecake you’ve ever had. Every time you make my quick cheesecake recipe, you’ll get silky smooth, delectable cheesecake.


This is one of those tried-and-true (how many synonyms can I think of to persuade you that this cheesecake is the stuff that dreams are made of?) recipes. In fact, this cheesecake is so durable that I accidentally dropped it on the ground before photographing it, and it still looks delicious. As a result, you can be confident that this delicious cheesecake can withstand a car ride or a week in the refrigerator.

Ingredients for a traditional cheesecake

Is it okay if I tell you a tiny secret? Cheesecake is a simple dessert to create. It’s also produced with less than ten components. You would think that a thick slice of cheesecake from the Cheesecake Factory is some expensive concoction requiring specialty ingredients or pastry chef talents, but all you need are these 7 ingredients and some basic reading comprehension skills. Here’s what you’ll need:

  • Philadelphia cream cheese is our favorite because it really is the cream cheese of the crop. This isn’t sponsored; it’s just what I’ve discovered to be true! I genuinely feel the off-brand alternative makes a difference in cheesecake–this isn’t sponsored, it’s just what I’ve found to be true! Philly cream cheese makes a velvety, clump-free cheesecake every time! Make certain you buy the full-fat variety.
  • Sour cream: We’ve discovered that combining sour cream with cream cheese produces the creamiest, dreamiest, and tangiest cheesecake. Make sure the sour cream is at room temperature as well so it can easily incorporate with the cream cheese.
  • Granulated Sugar: Some people use powdered sugar to prepare cheesecake, but we don’t mind using granulated sugar. It adds a bit additional air to your cheesecake without inflating it too much.
  • To ensure that the eggs blend effortlessly into the cream cheese and sour cream mixture, make sure they are at room temperature.
  • Vanilla extract is the essence of life. It elevates this lemon curd cheesecake dish to new heights. Spend a little more on a high-quality pure vanilla extract. You will not be sorry.
  • Graham cracker crumbs: You may use any brand of graham crackers! Simply pulsing them in a food processor or purchasing pre-crumbled graham cracker crumbs will suffice!
  • Melted butter holds the graham cracker crust together, creating the ideal buttery basis for this lemon curd cheesecake!


How to make the finest cheesecake you’ve ever had.

Even though cheesecake is a simple recipe, it might take a few tries to figure out how to get that wonderful texture. Fortunately for you, I’ve cooked countless of cheesecakes, so I know all the best cheesecake techniques and tricks:

  1. Make sure all of the ingredients are at room temperature: I can’t emphasize how critical this is. In order to make a creamy, clump-free cheesecake, the cream cheese, eggs, and sour cream must all be at room temperature. You won’t have to beat your cheesecake batter as long if all of your components are at the same soft temperature, which means less air in the batter and a creamier cheesecake. Allow at least 2 hours for your ingredients to sit out on the counter. It’s something I normally do at night.
  2. Do not overbeat the cheesecake: Overbeating generates air bubbles in the cheesecake. And air bubbles indicate the presence of fissures. Only beat the cheesecake batter until it is smooth and creamy.
  3. Give the crust the same level of care as the cheesecake batter: A superb cheesecake relies heavily on the crust. To get that rich, chewy, somewhat sweet foundation, use nice graham crackers (I like Honeymaid or Keebler), high quality butter, and pack it in pretty well.
  4. Strain your cheesecake batter: Straining your cheesecake batter through a fine mesh strainer is another tip to flawless cheesecake. Any residual lumps will be removed, which might otherwise influence the texture of your cheesecake. This procedure guarantees that every single mouthful of our cheesecake is silky smooth!
  5. Don’t overbake the cheesecake: An overbaked cheesecake is the last thing you want. It turns out to be squishy and depressing. Only bake the cheesecake for approximately 55 minutes, or until it is barely set in the centre.


What is the best way to prepare a beautiful cheesecake?

Now that you have all of the necessary information, let’s look at how to bake the ideal cheesecake. At a Glance!

Make the graham cracker crust first.

Combine all of the ingredients for the graham cracker crust and rub them together with your fingertips until the mixture resembles wet sand. The texture of the mixture will be wet yet crumbly.


Step 2: Press the graham cracker crust into the pan of your cheesecake.

Line the bottom of the pan with parchment paper and butter the sides of the pan well. Then, using a smaller flat pan or measuring cup, press the graham cracker crust into a uniform layer in your pan.


Step 3: Begin preparing the cheesecake batter. Combine the cream cheese, sour cream, and sugar in a mixing bowl.


Step four: Combine the vanilla essence and eggs in a mixing bowl. Don’t overmix the ingredients.


Step 5: Strain the cheesecake batter over the crust and into the pan using a fine mesh strainer.


Step Six: Bake the cheesecake for 55 minutes on the center rack of a preheated oven.

Turn off the oven and open the door slightly after 55 minutes. Allow the cheesecake to cool gently in the oven once it has been turned off. Remove from the oven and set on a cooling rack after an hour. To loosen the cheesecake from the pan’s sides, use a butter knife.

Step Seven: Refrigerate the cheesecake overnight to set. Serve chilled after it’s been set.


How can you keep your cheesecake from cracking?

Is there anything more unappealing than a shattered cheesecake? I mean, most likely. Without a doubt. However, there isn’t one in the context of preparing homemade cheesecake. Fortunately for you, I’ve baked a lot of cracked cheesecakes, so I know how to avoid any cracks in your otherwise silky smooth cheesecake.

  1. Don’t overbeat the eggs: If you overbeat the eggs, your cheesecake will have bubbles and cracks. What is our recommendation? Cream together the cream cheese, sour cream, and sugar until smooth but not frothy, approximately 2 minutes. Do not, under any circumstances, overbeat the eggs. One at a time, beat them in until barely incorporated, then turn the mixer off for good. Have faith in me. Everything will be silky smooth without any unnecessary mixing if your components were at *true* room temperature (as I screamed at you previously lol).
  2. Bake the cheesecake at a low temperature with a little amount of water added: While the cheesecake bakes, fill a 9 x 13 inch pan halfway with water and set it on the bottom shelf of the oven. This will produce the ideal environment for homemade cheesecake: a hot, humid oven. The additional moisture keeps the cheesecake rich and moist, preventing breaking.
  3. After baking, keep the cheesecake in the oven: Temperature swings cause fissures. Turn off the oven and open the door once the cheesecake has finished baking. Allow the cheesecake to gently come to room temperature in the oven for an hour.


Friends, I wish you all the best with your cheesecake making. And, most importantly, enjoy your cheesecake.




Let’s speak about cheesecake for a moment. What are you talking about when you say it’s the finest dessert ever?! This tried-and-true cheesecake recipe yields a lovely cheesecake every time!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 55 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 55 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 55 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


Graham Cracker Crust (for the Graham Cracker Crust)

  • 12 cup crushed graham crackers (about 12 full sheets)
  • 12 cup melted salted butter
  • 5 tbsp. sugar (granulated)
  • a pinch of salt

Cheesecake recipe

  • Philadelphia Original Cream Cheese, room temperature, 3 packages (8 ounces each)
  • 8 oz. room temperature sour cream
  • 14 cup sugar, granulated
  • 4 big room-temperature eggs
  • 1 tbsp extract de vanille


  1. Preheat the oven to 325°F and prepare a 9 or 10 inch springform pan (or a cheesecake pan if you have one!) by lining it with parchment paper. Place parchment paper on the bottom of the pan and generously oil the sides.
  2. Stir together the graham cracker crumbs, melted butter, sugar, and salt until well blended. It will be a sandy, dry mixture. Place the graham cracker crust in the prepared pan and push it down hard to create an equal layer. Remove from the equation.
  3. To make a water bath for the cheesecake, fill a 9 x 13 inch pan halfway with water and set it in the oven. This will aid in the prevention of cracks.
  4. Make the cheesecake while the oven is heating up. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, room temperature sour cream, and granulated sugar for 2 minutes, or until smooth and creamy. Beat in the vanilla essence, followed by the eggs one at a time, until barely incorporated. In a springform pan, pour the cheesecake batter over the graham cracker crust. To remove any air bubbles, tap the pan on the counter a few times.
  5. Place the cheesecake on the center shelf of the oven and bake for 55 minutes, turning halfway through. Don’t overcook! The middle of the cheesecake will still be shaky, but this is correct!
  6. Turn off the oven and gently open the oven door at the 55-minute mark. Allow for a gentle cooling of the cheesecake by leaving it in the turned-off oven for an hour.
  7. After an hour, remove it from the oven, run a knife along the edges to free it from the pan, and cool for 1 hour on a cooling rack. Cover the cheesecake with tinfoil and refrigerate it overnight to solidify.
  8. Release the springform pan and gently remove the pan’s rim when ready to serve. Whipped cream and lemon zest are served on top. Enjoy 16 servings by slicing the cake into 16 pieces.

Keywords: finest cheesecake, amazing cheesecake, simple

Perfect Cheesecake is a simple recipe that anyone can make. It’s the perfect dessert for any occasion. Reference: perfect cheesecake simply recipes.

Frequently Asked Questions

What is the difference between New York style cheesecake and regular cheesecake?

A: New York style cheesecake is often made with cream cheese, sour cream, and heavy whipping cream. Its also typically baked in a water bath. In comparison to regular American cheesecake it has less condensed milk, more eggs and less butter or shortening which makes the crust flaky.

How does Gordon Ramsay make cheesecake?

A: Gordon Ramsay makes cheesecake by combining cream and sour cream, butter and sugar in a bowl until it becomes the right consistency. He then adds eggs to the mixture before mixing everything together. He then spreads this mix onto a baking sheet lined with parchment paper which is placed inside of his oven at 150 degrees Celsius for around ten minutes or until it turns golden brown.

Which is the best cream cheese for cheesecake?

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