Tessa’s Recipe Rundown
Taste: Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor.
Texture: Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling.
Ease: A little more advanced but totally doable thanks to all of the tips I’ve included.
Why You’ll Love This Recipe: It’s been kitchen-tested with meticulous detail so you know it’ll turn out.
This post may contain affiliate links. Read our disclosure policy.
This is THE cheesecake recipe. The one you will want to make again and again!
The texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner.
Reader Love
I made this cheesecake recently, and I’m STILL thinking about it. It was that good! Whomever reads this and may still be feeling intimidated by making it, do not fret! Just take it slow, and do every single process. Have fun, enjoy the steps and it’ll turn out wonderful!
–
This recipe is the perfect centerpiece for any birthday party, Easter, or Christmas dessert. People will be asking what fancy bakery you went to!
Sprinkle of Science
Ingredient Notes
There are a few key ingredients that make a world of difference. Here’s what you need to know to be successful.
Cream Cheese
Use brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter.
Sour Cream
Adds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture.
Lemon Zest + Juice
This does not make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter.
Eggs
Provide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs.
Graham Crackers
I provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired.
How to Make Cheesecake (Step-by-Step)
1. Prepare the Pan + Water Bath
Preheat oven to 325°F. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray.
This prevents water from seeping in. You can also wrap the pan inside an oven-safe roasting bag to prevent leaks. Learn more about water baths here.
2. Make the Crust
Combine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand.
Press firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes. The crust should look slightly darker and smell toasty.
3. Beat the Cream Cheese
Beat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth.
4. Add Flavorings
Mix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again.
5. Add Eggs (Gently!)
Add eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks.
Tap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan.
6. Bake in a Water Bath
Place the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides.
Bake for about 1 hour 15 minutes.
The cheesecake is done when:
- The edges look set and slightly dry.
- The center jiggles like Jello.
- The internal temperature reads 150°F.
Do not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center.
7. Cool Gradually
Turn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks.
Remove from water bath, unwrap foil, and run a thin knife around the edge.
Cool completely to room temperature, then refrigerate at least 5 hours or overnight before slicing.
Storage & Make Ahead
This cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy.
To freeze, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
FAQs
What if I don’t have graham crackers?
I’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas:
– Vanilla wafers
– Digestive biscuits
– Speculoos / Biscoff cookies
– Amaretti cookies
Why is there lemon in this cheesecake recipe?
There’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like lemon cheesecake.
What pan is best for cheesecake?
This particular cheesecake recipe requires a 10-cup, 9-inch diameter springform pan like this one.
Not all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.
Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath.
How do you prevent cheesecake cracks?
Use a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes.
Can this recipe be made into mini cheesecakes?
Yes, bake in two standard-sized muffin tins lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight.
What else can I top this cheesecake with?
Chocolate ganache
Salted caramel sauce
Butterscotch sauce
Whipped cream
Fresh fruit
Fruit compote
Ultimate Cheesecake
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the crust:
- 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the topping:
- 12 ounces (340 grams) fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For baking the cheesecake:
- Boiling water, for the water bath
Instructions
- Preheat the oven to 325°F.
- Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.
Make the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.
- Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan.
- Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an instant-read thermometer inserted into the center. Err on the side of underbaking rather than overbaking.
- Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.
- Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
- Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
Make the topping:
- In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.
- Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.
Recipe Notes
More Easy Cheesecake Recipes:
This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.
Great recipe!
I do not use springform pans when baking cheesecake. Instead, I use a 3-inch wall cake pan with a parchment circle in the bottom. I then place the pan in another 3-inch wall cake pan which I half fill with hot water. After the cheesecake is thoroughly chilled I place the pan in warm water, run a knife around the edge if necessary. Place a small plate or cardboard circle and flip. Flip again onto a serving circle or plate.
This always works, is not difficult and no leakage problems, ever!
This is the best cheesecake ever! I use lemon juice instead of the peel, because it’s easier to get the same taste every time, but other than that I didn’t change a thing. I must have made it 20 times so far and it’s always been a hit!
I have been baking cheesecakes from scratch for many years, never have cracks in cakes. I’ll share my secret with you. I have never used a water bath, I put a large pan of warm water on rack beneath cheesecake, bakes perfect cheesecakes, no moisture , no cracks
Give it a try.m
Hi Tessa,
I made this cheesecake for my boyfriend’s birthday last year and he LOVED it. The texture was absolutely perfect. This year I want to make him an Oreo version. Would it work to combine your Oreo truffle version with this? (Oreo crust with chopped Oreos mixed into the ultimate cheesecake batter, etc etc)
I don’t see why not! 🙂
hi tessa!
I really want to try this recipe, but can I skip the sour cream? because it’s super hard to find it here where I live. thank you
I’m looking at the push pans someone recommended for Cheesecakes, and was wondering what your thoughts are regarding whether to buy an aluminum pan or the non-stick version?The aluminum pan is supposed to heat more evenly, so I was wondering which would be best? I’m not finding a 9″ pan, but reviews I read recommended getting the 10″ pan for a 9″ recipe.
Also, I’m planning to divide the recipe by 3/4ths, since I’m baking in an 8″ pan.
Hiii! I’m DYING to try out this recipe for my friend’s birthday!
Could you please tell me approximately how long I’d need to bake this for if I’m baking it without a water bath?
And at what temperature?
Thank you SO VERY MUCH! 😀 😀
Hi!
This looks perfect!
Can I make this 3 days ahead of my occasion? Is it possible to freeze it? Any advice about that would be much appreciated!
Hi, Zena! My Perfect Cheesecake Guide linked to on this page has tons of details about storing your cheesecake and making it ahead of time. I think you’ll enjoy it 🙂
I’ve made several of your cheesecakes over the years and every one was perfect and crack-free. Try a Push Pan instead of a springform pan and you will never go back! No leaks and you always get perfectly smooth sides.
This looks fantastic! I just need to know if this would be Hungarian style or French style. French is lighter and less dense. My family however, are decidedly wanting Hungarian. I just need to know before attempting something they won’t eat. Thank you Tessa!
I’m guessing it would be closer to Hungarian, though I’ve never had a cheesecake that’s been labeled as such before so I can’t be sure.
Made it for my husband’s birthday. He and everyone loved it. My 5 year old son thought it was just a delight
I found it delicious and very simple to make. Keeping the recipe!
I will put my cheesecake pan into a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t clods the bag over the top. Keeps the water out and the crust dry.
Hi Holly, that’s a fabulous tip!! Love it! I’ve edited the post to add in your tip 🙂