Homemade Cheesecake Recipe

 A good cheesecake brings people together (just ask the Golden Girls). But what makes the best cheesecake? Well, I’ll tell you. It requires a buttery, sturdy graham cracker crust and a thick, rich and creamy cheesecake filling. Here’s the best way to make a good cheesecake.

Start with the ingredients. For the crust, you’ll need graham crackers, sugar and melted butter. The cheesecake filling requires the following ingredients:



10 sheets of graham crackers

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar


4 blocks (32 ounces) cream cheese, room temperature

1 cup (200 g) granulated sugar

1 cup sour cream

2 teaspoons pure vanilla extract

2 teaspoons fresh lemon juice

3 large eggs, room temperature

1 egg yolk, room temperature



Preheat oven to 325° F. Grease a 9-inch springform pan with butter and set aside.

Use a food processor to crush graham crackers until fine crumbs form. Add sugar and melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan. I like to use the bottom of a measuring cup to press the mixture down.

Bake crust for 10 minutes. Remove from oven and set aside to cool. Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil. Make sure the foil comes almost all the way up the sides of the pan. Prepare cheesecake mixture.


In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until smooth, about 4 minutes. Scrape down the sides and bottom of the bowl as necessary.

Add the sour cream, vanilla and lemon juice. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the eggs and egg yolk, one at a time, beating just until combined after each addition. Avoid over-mixing. Transfer batter to springform pan with graham cracker crust. Prepare water bath.

Fill a roasting pan with hot tap water until 1 inch high. Place roasting pan in the oven and then place the cheesecake in the water-filled roasting pan.

Bake at 325° F for 60 minutes. The cheesecake is done when the pan is gently shaken and the center of the cake jiggles slightly, but the edges are set. Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour. Remove cake from water bath and transfer to the refrigerator to cool for 4 hours or overnight. Serve chilled and fresh fruit.

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