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This cheesecake recipe is the epitome of dessert perfection, blending creamy richness with the perfect touch of sweetness. This classic cheesecake is a masterpiece on its own, but it also serves as a versatile canvas for a variety of toppings, from luscious caramel to fresh fruit. Whether you’re a seasoned baker or new, this recipe promises a delectable outcome that’s sure to impress.
There’s something deeply satisfying about crafting the perfect cheesecake. For me, it’s not just about the baking; it’s about creating moments of joy and indulgence. This recipe is the culmination of my journey to find the ideal balance of texture and flavor – a cheesecake that’s both rich and airy, with a subtle hint of lemon to elevate the entire experience. It’s perfect for celebrations, special occasions, or simply because you deserve a slice of decadence.
If you are a fan of cheesecake, and judging by the fact that you are reading this post, I am willing to bet you are – then you have got to check out my Oreo Cheesecake recipe. If you are looking for a simple cheesecake type recipe, check out my Strawberry Pie recipe instead.
The Chemistry of Cheesecake
The secret to the cheesecake’s creamy texture lies in the careful emulsification of fat from cream cheese and butter with the eggs, which bind the mixture together. The addition of heavy cream and sour cream introduces air and moisture, resulting in a velvety smooth batter. Lemon juice adds not only flavor but also a bit of acidity, which can help balance the richness of the fats. The slow baking and cooling process is crucial, allowing it to set without forming cracks, ensuring that each slice is as beautiful as it is delicious.
Why do I need to use a water bath for baking cheesecake?
A water bath provides a moist and even heat, which helps prevent it from cracking and ensures it cooks evenly without browning or drying out the edges.
Can I use low-fat cream cheese for this recipe?
While you can substitute low-fat cream cheese, the texture and flavor will be affected. Full-fat cream cheese is recommended for the creamiest, most indulgent result.
How can I tell when the cheesecake is done?
It is done when the edges are set, but the center still jiggles slightly when the pan is gently shaken. It will continue to set as it cools.
What’s the best way to serve cheesecake?
For the cleanest slices, use a sharp, thin-bladed knife dipped in hot water and whipped dry between cuts. Serve chilled, with or without your choice of toppings.
What is in cheesecake?
Graham Cracker Crumbs
Helps form a crumbly crust that complements the creamy filling.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Lemon Juice
Add depth of flavor and a hint of brightness.
Heavy Cream & Sour Cream
Enhance the cheesecake’s creamy texture and add a slight tang.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Storage Tips
It can be stored in the refrigerator, covered, for up to 4 days. It can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.
Recommended Products
Why make cheesecake?
You’re embarking on a journey to create a dessert that epitomizes indulgence. Perfect for any occasion or simply to satisfy a craving, this cheesecake is sure to become a cherished recipe in your collection.
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Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs **about 13 cracker sheets
- 5 tbsp unsalted butter **melted
- 4 tbsp brown sugar
Cake
- 32 ounces cream cheese
- 4 tbsp unsalted butter
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 tsp lemon juice **about half a lemon
- 4 eggs
Instructions
Crust
- Preheat your oven to 350 degrees
- Prepare your 9 inch springform pan by spraying it with non-stick spray and then wrapping the bottom of the pan in tinfoil. This ensures that no water seeps through while cooking in the water bath.
- In a food processor chop up the graham crackers until fine
- Stir in the melted butter and brown sugar until fully mixed together
- Press the graham cracker crust mixture all over the bottom of the pan into an even layer.
- Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling.
Cake
- Start by turning down the oven to 325 degrees.
- Before you start to mix the cake, grab a large pot and add some water to it. Place it on high heat and let it warm up to a boil. Now while you wait for it to boil, start on the cake.
- In a standing mixer or in a bowl with a hand mixer whip together the cream cheese and butter until fully combined
- Add the sugar and mix until smooth. This takes 2-3 minutes.
- Add the vanilla, heavy cream and sour cream. Mix until combined.
- Stir in the lemon juice
- Last, add the eggs and mix until fully incorporated.
- Pour the cheesecake batter into the springform pan with the finished graham cracker crust
- Take a larger round cake pan (I use an 11" cake pan) and place the springform pan inside the middle of the large cake pan. Place both pans inside the oven. Now take the boiling water and carefully pour it into the larger pan, making sure not to get water into the middle pan with the cheesecake inside.
- Once the water is about half way up the side of the springform pan, you can stop and shut the oven door. Bake for 55 minutes.
- When the timer goes off, turn the oven off and leave the cheesecake inside. Let the cheesecake sit in the off oven for 2 full hours. This will allow the cheesecake to cool and set slowly as the heat cools down. It will also leave the cake in a steam environment which will prevent cracking.
- After 2 hours, remove the cake and cover with plastic wrap. Place in the fridge to chill for 5 hours.
- After 5 hours your cheesecake is ready to enjoy!
Nutrition
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