The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Creamy Cheesecake Recipe – Let’s Make a Sweet, Smooth, Rich Cheesecake
This is so good. It’s shocking. It is so smooth and creamy. It’s delectable. I am so glad you’re here. Together, we’re going to make a cheesecake to impress. Many bakers have never made a cheesecake because they’re intimidated. But I’m going to show you step by step how to make a sweet, smooth, rich, decadent, beautiful creamy cheesecake recipe with that classic graham cracker crust.
No more waiting to go to your favorite restaurant. We’re going to make one together at home and it’ll be perfect. So be intimidated no more. Let’s get busy. We have work to do.
You Will Need a 9-Inch Springform Pan
You will need a 9-inch springform pan and some aluminum foil. Heavy duty foil is best if you can get it — one big wide piece so there are no seams. You’ll also need some kind of deep dish pan because we’re going to do a water bath.
The water needs to come up about two inches up the side of the pan. We’re creating a warm and steamy environment, and that’s one of the biggest secrets behind truly creamy cheesecake recipes.
First, turn your oven on to 350°F (180°C). Butter the bottom and all around the edges so that nothing sticks when it’s baking. Just make sure nothing is going to stick.
Classic Graham Cracker Crust
The first thing you need is 1½ cups of graham cracker crumbs — about 12 crackers. However you crush them, you need nice fine crumbs. The finer the crumb, the sturdier your crust will be when you slice into that cheesecake.
Add one tablespoon of sugar and six tablespoons of melted butter. Stir until it looks like wet sand. Press it firmly into the pan, starting in the center and working outward. Don’t skip this step — pressing binds everything together so that crust stays beautifully intact.
Bake for 8 minutes. It will smell incredible. Let it cool while we prepare the filling.
If you love buttery crust desserts, you may also love Chocolate Chip Walnut Cookies, which have that same rich, homemade texture everyone loves.
The Key to Soft, Smooth, Creamy Cheesecake
This is four 8-ounce packages of cream cheese. And I want you to notice something — it’s really, really soft. That is the key to a soft, smooth, creamy cheesecake.
Blending ingredients at room temperature is one of our main techniques. Eggs at room temperature. Sour cream at room temperature. Everything at room temperature. I recommend leaving everything out for 2 to 3 hours before you start.
Mix on the lowest speed possible. The higher the speed, the more air you incorporate. Air leads to pockets, and pockets lead to cracks — which we do not want.
If you enjoy baking with cream cheese, you may also love Homemade Cream Cheese Cookies. They’re incredibly soft and full of rich flavor.
Add Sugar for That Beautiful Glossy Texture
With the mixer going on low, slowly add one cup of sugar. Once the sugar goes in, everything becomes softer and smoother. Scrape the bowl often — the bottom, the sides, even the beater.
This is the makings of a beautiful smooth creamy cheesecake. It should look shiny and lump-free. You can actually see how creamy and glossy it becomes.
Add Eggs One at a Time
We have four eggs, and we’re adding them one at a time. Don’t rush this process. Egg yolks contain lecithin, which helps emulsify the fat and liquid together. If you add all the eggs at once, the mixture can separate and become curdled.
Add one egg. Let it fully incorporate. Scrape the bowl. Repeat. What you’re looking for is a smooth, shiny, silky batter.
Sour Cream, Vanilla & Stabilizing
Add ¾ cup of sour cream. This adds tang and offsets the sweetness and richness. Then add one teaspoon of vanilla or the seeds of one vanilla bean. Those little flecks throughout the cheesecake are just beautiful.
Add one tablespoon of cornstarch to stabilize the batter and a pinch of salt to season it. The batter should now look glossy, smooth, and absolutely beautiful.
If you love rich bakery-style treats, you may also love Chocolate Croissants — flaky, buttery, and perfect with coffee.
Wrap in Foil & Prepare for Water Bath
Wrap your cooled springform pan tightly in heavy-duty foil. This assures that no water leaks into the crust.
Pour the beautiful cheesecake filling in. Jiggle the pan slightly to smooth the top and tap it gently to release any lingering air bubbles.
Place it into your deep pan and pour hot water halfway up the sides. That steam bath helps prevent cracking and keeps the texture incredibly creamy.
Baking & The Jiggle Test
Bake for 15 minutes at 350°F (180°C). Do not open the oven. Then reduce the temperature to 300°F (150°C) and bake another 30 minutes.
When you gently move the pan, the outer edge should be set and firm while the center still jiggles slightly. That’s exactly what we want.
No Sudden Temperature Changes
Turn off the oven and let the cheesecake sit inside for one hour. Cheesecakes are not fans of sudden temperature changes. We do not want cracks.
Remove and let it rest in the warm water bath for another 30 minutes. Then cool completely before refrigerating 6 to 8 hours — overnight is best.
If you’re looking for a lighter savory option between desserts, you may also love Baked Chickpea Balls — easy, high-protein, and perfect as a snack.
The Moment We’ve Been Waiting For
It separates from the edges so nicely if you prepared your pan well. Look at it. Absolutely perfect.
Dip your knife in hot water for clean slices. You’ll see the little flecks of vanilla bean throughout. It is so smooth. So creamy. The crust turned out just perfect.
You can eat this plain and it would be delightful. Add strawberries, blueberry sauce, or cherry topping if you like — but honestly, it doesn’t need much. It’s already incredible.
Final Thoughts
This is so, so, so smooth. Really, really creamy. We made the perfect cheesecake together at home.
If creamy cheesecake recipes have ever intimidated you, not anymore. Keep everything at room temperature. Mix on low. Use the water bath. Cool it gently.
And you’ll have a sweet, smooth, rich, decadent cheesecake every single time.
Classic Creamy Cheesecake
This classic creamy cheesecake is sweet, smooth, rich, and perfectly baked with a buttery graham cracker crust. Made with full-fat cream cheese, sour cream, and baked gently in a water bath, this cheesecake turns out silky, crack-free, and absolutely decadent every time.
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Equipment
Ingredients
- 1.5 cups graham cracker crumbs about 12 crackers, finely crushed
- 1 tbsp granulated sugar for crust
- 6 tbsp unsalted butter melted
- 32 oz cream cheese 4 blocks, full-fat, room temperature
- 1 cup granulated sugar for filling
- 4 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1 tbsp cornstarch for stabilization
- 1 pinch salt
- hot water for water bath
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (180°C). Butter the bottom and sides of a 9-inch springform pan. Wrap the outside tightly in heavy-duty aluminum foil to prevent water from leaking in.
- Make the Crust: Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then allow to cool.
- Prepare the Filling: Beat softened cream cheese on the lowest speed until smooth and lump-free. Gradually add 1 cup sugar and mix until glossy and creamy, scraping the bowl frequently.
- Add Eggs One at a Time: Add eggs individually, mixing on low speed after each addition. Scrape the bowl well to maintain a silky batter.
- Add Remaining Ingredients: Mix in sour cream, vanilla, cornstarch, and salt until just combined. Do not overmix to avoid incorporating excess air.
- Prepare Water Bath: Pour batter over cooled crust. Tap pan gently to remove air bubbles. Place into a deep roasting pan and pour hot water halfway up the sides of the springform pan.
- Bake: Bake at 350°F for 15 minutes. Without opening the oven, reduce heat to 300°F (150°C) and bake for 30 more minutes. The edges should be set while the center slightly jiggles.
- Cool Gradually: Turn off oven and let cheesecake sit inside for 1 hour. Remove and cool in water bath for 30 minutes, then refrigerate for at least 6 hours or overnight before slicing.
Notes
● Always use room temperature ingredients for the smoothest texture.
● Mix on low speed to avoid cracks.
● The center should jiggle slightly when done — it will set as it chills.
● Dip knife in hot water for clean slices.
Frequently Asked Questions
Why did my cheesecake crack? Overmixing, skipping the water bath, or sudden temperature changes can cause cracks. Can I make this ahead of time? Yes, cheesecake tastes even better the next day after chilling overnight. Can I freeze cheesecake? Yes, wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator. How do I know when it’s done? The edges should be firm while the center still jiggles slightly when gently shaken.Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 7gFat: 30gSaturated Fat: 17gCholesterol: 135mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 22IUCalcium: 8mgIron: 4mg
Well Detailed Recipe.