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JULY 7, 2016 BY JEN SOBJACK 52 COMMENTS

H O W TO M A K E T H E B E S T C H E E S E C A K E

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Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to
ensure your cheesecake turns out light, creamy, and free of cracks every single time.
Its no secret, I love cheesecake. Who doesnt? I love the process of making it. But, even more than that, I
love eating it. I cant resist a thick, creamy cheesecake full tangy vanilla avor on a buttery graham cracker
crust.
I o en get asked what my secret is when it comes to making cheesecake. So today Im sharing my favorite
tips and tricks for cheesecake perfection. Ill discuss each little step, every ingredient, and how to avoid
those pesky cracks.

F O L LO W T H E S E S T E P S F O R T H E B E S T C H E E S E C A K E
EVER!
CHOOSING A CREAM CHEESE

When it comes to cheesecake the most important ingredient is, of course, cream cheese. I have found that
a high-quality cream cheese yields the best texture. Personally, I like to use Philadelphia, but any good
quality cream cheese will do. And make sure its full-fat. Cheesecakes are not meant to be light.

BUILDING THE CHEESECAKE FILLING

This cheesecake recipe contains 4 8-ounce packages of cream cheese, but thats not the only thing a
cheesecake needs.
Most of my cheesecake recipes call for heavy cream, but today Im using both heavy cream and sour
cream. Sour cream o ers a tang that cuts through the richness of the lling while the heavy cream aids in
the melt in your mouth texture. Seriously, the two combined make one velvety cheesecake.

I also add 3 eggs to hold everything together. Its important not to whip too much air into the batter once
the eggs are added. Excess air in the eggs will cause the lling to rise during baking. As the cheesecake
cools, it will de ate. This is what causes those ugly cracks in the top. I like to mix all the ingredients, minus
the eggs, with a mixer. Then, lightly beat the eggs with a fork and gently fold them into the batter using a
silicone spatula. It works like a charm every time.
A LW AY S U S E A W AT E R B AT H

A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. Its a
method I swear by but it can be tricky. I get so many emails from people who ruined their cheesecake
because water seeped into the pan. The trick to keeping the water out is to wrap the pan in aluminum foil
that is extra wide. Look for 18-inch wide heavy duty foil. For an extra layer of protection, you can also set
the pan inside an oven bag.

Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole
thing in the oven.

COOKING AND COOLING THE CHEESECAKE

Always cook cheesecake on the lower third rack of the oven. This helps keep the top from getting too
brown before the cheesecake has cooked through. And cook the cheesecake just until the outer edge has
set, but the center is still jiggly.

Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the
oven o and leave the cheesecake in the oven with the door closed for 1 hour. Remove it from the water
bath, run a knife around the outside edge to loosen it from the pan, and let the cheesecake cool to room
temperature.
A LW AY S P L A N A H E A D

Cheesecake needs to be refrigerated for at least 4 hours for it to nish setting up. I prefer to let my
cheesecake chill overnight. The texture seems to turn out best this way. So be sure to allow ample time to
make and chill your cheesecake before serving it. You will be disappointed if you cut into the cheesecake
too soon.

If you take these steps into consideration, I promise you will have the best cheesecake youve ever had!

The Best Cheesecake EVER

Learn how to make the best cheesecake with this melt in your mouth recipe! Dense,
rich, and indulgent, this cheesecake comes together easier than you think. Follow these
simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every
single time. Enjoy a rich, satisfying cheesecake loaded with tangy cream cheese avor,
nestled on a buttery graham cracker crust. You can have the BEST cheesecake without
much fuss. Make yours today!

Course Dessert
5 from 3 votes

Prep Time 1 hour 25 minutes Print

Cook Time 1 hour 17 minutes

Total Time 2 hours 42 minutes

Yields 1 (9-inch) cheesecake

Author Jen Sobjack

Ingredients

For the Crust

2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter melted

For the Cheesecake

4 (8 ounce) packages cream cheese so ened
1 and 1/3 cups granulated sugar
1 cup sour cream room temperature
3/4 cup heavy cream room temperature
1 tablespoon vanilla extract
3 large eggs lightly beaten, room temperature

Order Ingredients

Instructions

Make the Crust

1. Move the oven rack to the lower third position and heat the oven to 350F. Wrap the outer bottom of a 9-
inch springform pan tightly with aluminum foil. Combine the graham cracker crumbs, sugar, and melted
butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 17
minutes.

Make the Cheesecake

1. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1
minute. Add the sugar and sour cream, beat until well combined. Add the cream and vanilla, beat on low
 speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over
the prepared crust.

2. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour,
or until the edges are set and the center is slightly jiggly. Turn the oven o , leave the cheesecake in the water
bath in the oven for another hour. Remove the cheesecake from the water bath and place it on a wire rack.
Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool
completely. Cover and refrigerate for at least 4 hours, preferably overnight.

3. Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake
will keep for up to 4 days covered and stored in the refrigerator.

Recipe Notes
Plan ahead! Total time does not include chilling time. The cheesecake needs to refrigerate for at least 4 hour
before serving.

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FILED UNDER: BAKING BASICS, CHEESECAKE RECIPES

TAGGED WITH: CREAM CHEESE, EGGS, GRAHAM CRACKERS, HEAVY CREAM, SOUR CREAM, SUGAR, VANILLA

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COMMENTS

Gayle @ Pumpkin 'N Spice says

July 7, 2016 at 6:28 am

This is such a gorgeous cheesecake, Jen! I love the tips you shared. I totally agree
choosing a good, full fate cream cheese and making a water bath is what makes those cakes just
perfect!

Reply

Jen says

July 8, 2016 at 9:16 am

Thank you, Gayle! My cheesecakes have de nitely improved over the years.

Reply

Danielle says

July 7, 2016 at 7:15 am

 Love these tips, Jen! Your cheesecake looks absolutely perfect!

Reply

Jen says

July 8, 2016 at 9:16 am

Thank you so much, Danielle!

Reply

Jackie says

July 7, 2016 at 8:13 am

Hi Jen

What did you put in the bottom of your roasting pan before you poured the hot water in it.

Reply

Jen says

July 8, 2016 at 9:18 am

Its a dish towel. It helps keep the cheesecake from sliding around in the roasting
pan as you transfer it to the oven.

Reply

Cheyanne @ No Spoon Necessary says

July 7, 2016 at 10:51 am

OMG, who can resist a delicious cheesecake, right?!! No sane person, thats for dang
sure! Loving yours, Jen!! All the little tips are fabulous! Now Im craving cheesecake for lunch!
lol.. thanks for that. Cheers, friend!

Reply
 Jen says

July 8, 2016 at 9:19 am

Cheesecake for lunch sounds perfect!

Reply

Karen Squires says

July 7, 2016 at 11:57 am

Thank you Jen, my cheesecake always cracks! I will use your method next time I bake
this. Way too warm right now in the Carolinas to turn on the oven. Will have to wait for some
cooler days. Cheers! Kary~

Reply

Jen says

July 8, 2016 at 9:21 am

I cant wait to hear how it turns out! Enjoy!!

Reply

Blair @ The Seasoned Mom says

July 7, 2016 at 7:38 pm

This is so great! Cheesecake is one of my husbands absolute favorite desserts, yet I

NEVER make it myself because I nd it to be so intimidating. You make it sound (and look) so
easy!

Reply

Jen says

July 8, 2016 at 9:23 am

Mine too. Hes a cheesecake snob! But, he 100% approved of this one and Im
certain your husband will love it too!
 Reply

mira says

July 8, 2016 at 12:28 am

This seriously is the best cheesecake ! Love the video! Thanks for the tips! Need to
make some very soon

Reply

Jen says

July 8, 2016 at 9:24 am

I hope you get to try it, Mira!

Reply

Mary Ann | The Beach House Kitchen says

July 10, 2016 at 7:28 am

Love this post Jen! Thanks for all the great info. Your cheesecake looks just gorgeous!

Reply

Jen says

July 11, 2016 at 8:20 am

Thanks Mary Ann!

Reply

Kate @ Framed Cooks says

July 11, 2016 at 6:10 am

 OK, I have to keep this post FOREVER, since I am married to the worlds biggest
cheesecake fan! Thanks for the amazing stop by step!

Reply

Jen says

July 11, 2016 at 8:31 am

I completely understand what its like to be married a huge cheesecake fan. My

husband is a cheesecake snob and he absolutely loved this recipe! Enjoy!

Reply

Jess @ Sweetest Menu says

July 11, 2016 at 6:54 pm

This is wonderful! Thanks sharing such insightful tips! I found baked cheesecakes
quite intimidating so I will refer back to this guide for sure!!

Reply

Jen says

July 13, 2016 at 7:58 am

Im certain you can make a great looking/tasting cheesecake with these tips!

Reply

Rachelle @ Beer Girl Cooks says

July 12, 2016 at 2:49 pm

I love making cheesecakes too. The Philadelphia people make the best cheese and the
water bath is the way to go. Your looks absolutely perfect, girl! I really wish I had a piece right
now!

Reply
 Angeline - living in Spain says

July 18, 2016 at 11:39 am

Would it matter if I used half quantity of sugar?????

Reply

Jen says

July 20, 2016 at 8:33 am

The cheesecake will not be as sweet but if that is your goal, then it should be ne.

Reply

Sal says

November 21, 2016 at 3:46 pm

Thank you for the great recipe, how did you remove the cheesecake from
the allumumnun foil?

Regards,
Sal

Reply

Jen Sobjack says

November 22, 2016 at 9:26 am

Its nearly impossible to do so I just cut the foil super close to the
cheesecake. You cant even tell its there! If youre brave enough to try, you can
use a spatula to li the cheesecake enough to slide the foil out from under it.

Reply

Sal says

November 22, 2016 at 10:55 am

Thank you, do you think using parchment paper would work? My concern is
cutting the cheesecake and having aluminum stuck on the bottom of the cake. Or am I
over thinking it?
 Regards,
Sal

Reply

Jen Sobjack says

November 22, 2016 at 2:17 pm

I dont recommend parchment paper since the purpose of the foil is to

keep the cheesecake dry while baking in a water bath. If you are concerned about
the foil sticking to the cheesecake, just wrap the foil around the outside of the
pan instead.

Reply

Miranda says

July 26, 2016 at 2:07 pm

This is fantastic! I love cheesecake so I will have to give it a try!

Reply

Jen says

July 27, 2016 at 8:39 am

I hope you enjoy it!

Reply

Katie says

October 8, 2016 at 7:29 pm

what is on the top????? in the picture, the top of the cheesecake is orange-coloured , but
in the recipe i didnt see anything telling me to do something to the top. Please help!
Reply

Jen says

October 8, 2016 at 8:34 pm

The browning on top is simply from baking.

Reply

Madeline says

October 8, 2016 at 7:34 pm

Whats on the top??????

Reply

Jen says

October 8, 2016 at 8:34 pm

The cheesecake browns on top during baking.

Reply

Eliza says

October 8, 2016 at 7:41 pm

What is on the top? Please help! Im making this for my Mum and cheesecakes are the
only cakes she likes coz she hates sweets.

Reply

Jen says

October 8, 2016 at 8:35 pm

The cheesecake get the color on top during baking.

Reply
 Caroline says

October 8, 2016 at 7:50 pm

I dont know how to do a water bath for the cheesecake. Is it OK if I dont use a water
bath or is it compulsory?

Reply

Jen says

October 8, 2016 at 8:37 pm

I highly recommend the water bath. I explain how to do a water bath in the post
and demonstrate it in the video located just above the recipe.

Reply

Stephanie says

October 9, 2016 at 2:14 am

Your cheesecake is DELICIOUS!!! Its like love at rst sightor should that be love at
rst bite! Its the BEST CHEESECAKE EVER!!! I originally made it for my mum and dad, but I
think I might of eaten most of it myself! Trust me, if you make this cheesecake, your usual trip
to the local bakery wpuld disappear before you know it! Miraculously, theres still le overs
which Im going to eat right now. Thanks soooooo much for the recipe, Jen. Toodles!

Reply

Jen says

October 10, 2016 at 9:22 am

Thank you so much, Stephanie!

Reply
 Riley says

October 9, 2016 at 3:15 am

Hey, Jen! Do you have a super moist chocolate cake recipe? My Dad LOVES chocolate
cake and I want to make him some. Cheers, Jen

Reply

Jen says

October 10, 2016 at 9:25 am

This is my favorite: http://www.bakedbyanintrovert.com/irish-chocolate-co ee-bundt-

cake-recipe/
But I also have these chocolate cakes and cupcakes that are really good:
http://www.bakedbyanintrovert.com/german-chocolate-banana-cake/
http://www.bakedbyanintrovert.com/nutella-frosted-chocolate-guinness-cupcakes/

Reply

Kate says

October 16, 2016 at 10:05 pm

How would you make this to serve 80-100 people? Its for a rehearsal dinner and the
restaurant will let me bring in a special dessert. Id be arriving approximately 1 hour before
guests arrive. Would it need to be refrigerated until time to serve?
Thanks for any advice! Also, Id have to travel in a car with it for 3 plus hours.

Reply

Jen says

October 17, 2016 at 9:12 am

I have no experience in baking desserts to feed that large of a crowd. I wouldnt

know the proper ratio of ingredients or baking temperatures for a cheesecake that large. As
far as transporting it, the cheesecake would need to remain cold and would need to be
refrigerated until ready to serve.

Reply
 Terence Lim says

November 3, 2016 at 10:00 am

Any good alternatives for vanilla extract?`

Reply

Jen says

November 3, 2016 at 11:32 am

You could use vanilla paste or scrape out the insides of a vanilla bean and use
that. If you just dont like vanilla, leave it out and add a little lemon zest.

Reply

Shahana says

November 30, 2016 at 12:20 pm

Hi, I would like to make this and would like to know if I can substitute something else
for sour cream.

Reply

Jen Sobjack says

December 2, 2016 at 8:55 am

You can just leave it out.

Reply

Nancy says

December 30, 2016 at 8:55 pm

Is it ok if the top isnt brown??

 Reply

Jen Sobjack says

December 31, 2016 at 7:47 pm

Yep, thats perfectly ne!

Reply

Robyn C. says

January 28, 2017 at 4:12 pm

This was the best cheesecake ever! Everyone had 2 slices and theyre still talking about
it.
Thanks!

Reply

Robyn C. says

January 28, 2017 at 4:14 pm

This was the best cheesecake ever! Everyone had 2 slices and probably would have had more if
they werent so stu ed.
Thanks for the recipe, this is a keeper!

Reply

Nosesecret says

February 10, 2017 at 10:31 pm

Looks really good

Reply
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Welcome! I'm Jen,

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