Tried and loved by thousands of cheesecake fans worldwide, this is truly the best cheesecake recipe you’ll ever make. It stands apart with its incredibly creamy, silky texture and perfectly balanced flavor that outshines most New York cheesecakes out there.
This simple, no-fuss recipe has been perfected over three years. It includes a step-by-step video tutorial, detailed photos, and expert tips to guide you to cheesecake perfection. Once you try this, you won’t need another recipe!
Why This Cheesecake Is The Best
- Unbelievably Creamy Texture: Unlike many cheesecakes that turn out dry, dense, or crumbly, this cheesecake is silky, luscious, and smooth — every bite melts in your mouth.
- Balanced, Delicious Flavor: The rich cream cheese flavor is perfectly balanced with just the right sweetness and a touch of tang from lemon juice, brightening the overall taste.
- Easy, No-Fuss Recipe: No fancy ingredients or complicated steps here — just patience and care. Follow the method and you’ll have a flawless, crack-free cheesecake every time.
“After tasting this cheesecake, my family’s cheesecake standards changed forever. It’s like discovering cheesecake for the first time!” — Holly ★★★★★
What You’ll Need
For the crust:
- Graham crackers (or digestive biscuits) finely crushed
- Granulated sugar
- Melted unsalted butter
For the cheesecake:
- Full-fat cream cheese, softened to room temperature
- Granulated sugar
- Salt
- Vanilla bean paste
- Large eggs, room temperature
- Heavy cream, room temperature
- Sour cream, room temperature
- Cornstarch (sifted)
- Freshly squeezed lemon juice
How to Make It: Overview
- Prepare the Crust: Mix crushed graham crackers, sugar, and melted butter. Press firmly into a buttered and parchment-lined 9″ springform pan. Bake until golden and set aside.
- Make the Batter: Beat cream cheese, sugar, salt, and vanilla until smooth. Add lightly whisked eggs slowly, mixing gently to avoid air bubbles. Stir in sour cream, heavy cream, lemon juice, and cornstarch just until combined.
- Bake in a Water Bath: Pour batter over crust and bake slowly in a water bath at 325°F (160°C) for about 75–80 minutes. The edges should be set while the center remains slightly jiggly.
- Cool & Chill: Let cheesecake cool at room temperature, then refrigerate uncovered overnight for the best texture.
- Serve: Remove from pan, decorate with whipped cream if desired, and enjoy!
Pro Tips for Perfection
- Use high-quality, full-fat dairy for the creamiest texture.
- Bring all ingredients to room temperature to ensure smooth mixing.
- Don’t overbeat the eggs—overmixing incorporates air and changes texture.
- Wrap your springform pan with foil tightly to prevent water seepage during the water bath bake.
- Avoid sudden temperature changes by letting the cheesecake cool slowly at room temperature before chilling.
- Underbake slightly—the center should still jiggle a little before chilling, which creates that signature creamy texture.
Storage & Make-Ahead
- You can bake this cheesecake up to two days ahead and keep it refrigerated.
- It freezes beautifully for up to 3 months—wrap tightly and thaw overnight in the fridge before serving.
Video Tutorial & Step-by-Step Photos
For detailed visuals, be sure to check the full video tutorial and step-by-step photos in the recipe card below to guide you through each stage of this luscious cheesecake.
This cheesecake isn’t just a dessert — it’s an experience. Creamy, rich, and perfectly balanced, it’s the only cheesecake recipe you’ll ever need. Treat yourself and your loved ones to a slice of silky heaven today!