Cheese Cake Recipe

Cheese Cake Recipe – This classic cheesecake recipe is super smooth, creamy, and topped with a homemade graham cracker crust. This post also includes lots of helpful tips for getting the perfect cheesecake every time, as well as different topping options to make this recipe really your own!

Do you like cheesecake? I’ve always been a big fan of cheesecake, so I choose a traditional birthday cake for my birthday every year.

Cheese Cake Recipe

So today, I wanted to share my favorite cheesecake recipe with you! This is by far the best cheesecake recipe I have ever made and it is so smooth, creamy and delicious.

The Best Red Velvet Cheesecake {video}

And if you’ve ever felt intimidated when it comes to making cheesecake, I promise it’s not too difficult. I’m sharing everything you need to know like how to make a graham cracker crust, how to prevent cracks, and many tips I’ve learned over the years. I’ve also included several different topping options for this cheesecake so you can really make it your own!

To make this easy cheesecake recipe, you’ll start with a homemade graham cracker crust. I have a simple tutorial on how to make a graham cracker crust here if you’ve never made one before. Here’s how I make my graham cracker crusts:

For the cheesecake filling, you’ll start by beating your cream cheese until it’s nice and smooth. Then, mix in the sour cream until well combined, stopping and scraping down the sides of the bowl as well. Next, mix in the sugar and pure vanilla extract until completely combined.

Once the first four ingredients are mixed, set them aside and lightly beat in your eggs. I have found that adding the eggs one at a time adds a bit too much air to the cheesecake filling. Too much air = cracks in your cheese. To avoid this problem, beat them lightly and then mix in the beaten eggs on low speed until just combined.

No Bake Cheesecake Recipe (so Rich & Creamy!)

After you mix in the eggs, I suggest using a rubber spatula to turn the filling a few times and make sure everything is well mixed.

After mixing the cheesecake filling, you will set it aside and prepare your water bath. Why use a water bath? This adds moisture to the oven and allows the cheesecake to cook evenly, reducing the chance of it cracking. Here is exactly how I prepare my pan for the water bath. I have a visual of what it will look like in my Pumpkin Cheesecake post.

The final step is to place the roasting pan with the cheesecake in the oven to bake for 60-65 minutes. You’ll know the cheesecake is done when the edges are set and the center is still slightly wobbly. Then, turn off the oven, crack the door, and let it sit inside for an hour to finish baking and cool slowly.

Once done, you can remove the cheesecake and let it cool completely to room temperature before refrigerating. The cheesecake will need to be refrigerated for 5-6 hours before cutting into it, so I suggest letting it chill overnight.

Holiday Eggnog Ricotta Cheesecake Recipe

There is nothing worse than spending time making a cheesecake and then ending up with a big crack in the middle. Here are a few ways to avoid any unnecessary cracks in your cheesecake:

You can top this cheesecake with anything you like, but here are some of my favorite options!

This classic cheesecake recipe is smooth, creamy and topped with a homemade graham cracker crust. Includes helpful tips for achieving the perfect cheesecake!

Room temperature ingredients: Before starting, make sure the cream cheese, sour cream and eggs are at room temperature.

Apple Crumble Cheesecake

Graham Cracker Crumbs: 1 and 1/2 cups of graham cracker crumbs equals about 11-12 whole-sheets of graham crackers.

Freezing Instructions: This cheesecake will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator. The best cheesecake recipe ever! If there is one thing I know is a perfect cheesecake, it has long been one of my favorite foods! It always comes out with an exceptionally rich and creamy flavor and a silky smooth and melt-in-your-mouth delicious texture.

One of the first things I learned how to bake was cheesecake. That was 15+ years ago and since then I’ve learned all the tips and tricks to perfect it. And guess what? It’s really easy to make and following some simple instructions and tips it’s really foolproof.

It includes the use of a generous amount of cream cheese, along with sour cream and heavy cream. I’ve tried many different mixes but this trio of decadence is the one I always come back to.

Classic Strawberry Cheesecake Recipe

And when it comes to cream cheese sticks with Philadelphia. Not sponsored I just think it’s the best in taste and texture.

If you’ve baked for very long, chances are you’ve eaten a cheesecake or two over the years. A number of things can cause this, including airy batter and large air bubbles, uneven baking, over-baking and ungreased pans. So the solution:

In cooking terms, a bain-marie (or water bath), is simply a pan filled with hot or boiling water in which a pan is placed. Its purpose is to create gentle heat around the food and more uniform cooking. It works well for baking custards and other delicate foods like cheesecakes.

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Enjoy well chilled or for an even softer texture you can let it rest at room temperature for up to 1 hour.

Pumpkin Swirl Cheesecake Recipe

Yes! Cheesecake freezes really well. Allow to cool completely in the refrigerator first, then wrap in plastic wrap and foil and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight.

Of course this cheesecake is perfect just as it is, but once you’ve tried it plain, try it with fun mix-ins like these:

I kind of have a thing for cheesecake. If you like this cheesecake recipe, be sure to try some other favorites: This classic cheesecake is a towering, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring perfect rise with a level top and no cracks.

This is a make-ahead, freezer-friendly dessert that is well-loved by all our family and friends. Watch the video tutorial and you’ll be a pro in no time!

Classic New York Cheesecake

If you’ve never made homemade cheesecake, you’re in for a treat. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Serve a slice with homemade cherry sauce or even strawberry sauce and it’s a winning combination!

Cheesecakes are essentially rich cheese and egg custard baked on a graham cracker crust. It’s not technically a ‘cake’. The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients: cream cheese, eggs, sugar, a little sour cream, and vanilla. 3-ingredient crust is even easier.

Homemade cheesecake is surprisingly easy to make and requires very little active time. Your mixer does most of the work and the hardest part of the process is cooking it overnight, chilling and waiting for it to cool. This is one of the best parts of cheesecakes – they are a make-ahead dessert and freeze well too.

In our search for the perfect cheesecake recipe, we wanted to completely eliminate cracking, shrinking, overbaking and browning. We’ve slightly adapted our original (no water bath) cheesecake recipe, so if you’ve enjoyed it, you’ll absolutely love it. Here’s why a water bath works so well:

Red Velvet Cheesecake

A cheesecake crust is easy peasy with just 3 ingredients: graham crackers, sugar and butter. You can pulse the crumbs in a food processor or blender, or put them in a sturdy Ziploc bag and roll with a rolling pin until fine crumbs form. They are also sold as pieces to save time.

Our best tip is to not rush the cake making or cooling process. Every step is important to making the perfect cheesecake. Be sure to read this advice and watch the video tutorial before starting your cheesecake.

Safety tip: Use oven mitts to transfer the roasting pan in and out of the oven for safety and transfer gently to avoid sloshing.

Cheesecakes can turn ugly quickly if cut incorrectly. To get clean professional looking pieces, dip a long knife into very hot water (I pour hot water into a tall mason jar). Once the knife is hot, wipe with a paper towel and slice through the cheesecake. For best results, dip and wipe your knife between slices.

New York Cheesecake

We’re major cheesecake fans here. Over the years, we’ve perfected our cheesecake recipes with everything from no-bake cheesecakes to mini cheesecakes and even pumpkin cheesecakes.

Print the recipe below then head to the grocery store to stock up on ingredients. This is bound to become your new favorite cheesecake recipe!

If you make this recipe, I would love to see pictures of it

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