Name: Best Cheesecake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 320 min
Ingredients: FOR CRUST:; 30 graham crackers. Approx 2 cups powdered; 6 tablespoons 85 grams butter, melted; 1 and 1/2 tablespoon sugar; FOR FILLING:; 16 oz 452 grams(2 cups) cream cheese; 1 and 1/2 cup or (300grams) sugar; 16 oz 452 grams or (2 cups) sour cream; 1 teaspoon finely grated lemon zest ((optional)); 1/2 teaspoon vanilla; 3 eggs; FOR Toppings; Fruits, Melted chocolate or marmalade

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This is one of the best cheesecake recipe ever. It’s very easy to make and is irresistible. Step by step images is provided. The cream cheese and the sour cream creates a beautiful flavor.

Image Updated: March 8, 2020

Original post: March 2013

As I mentioned, this is one of the best cheesecake recipe ever.

Let me warn you, from my own experience that if you have cheesecake lovers at home, make sure you make this cake when they are not around. As sinful as this looks, making and digging into this scrumptious thing is all about patience.

A celebration cake

I wanted to surprise Agnel on Valentine’s with one of his favorite desserts. Initially, the plan was something like this: I will make the cake a day in advance and pop it in the refrigerator so that on the V day, I can decorate it with raspberry marmalade. But at the last moment, something came up, couldn’t stick to the plan, and had to make it when he was around. The moment he knew I was making cheesecake, he was buzzing around the oven to see the baking timer go off. But then I told him the cake has to stay in the oven for another hour and after cooling, it has to be refrigerated before having. But alas, the moment cake was out of the oven my hubby was there with a spoon to dig into it.

All I can say is both of us finished half the cake in one evening 🙂

If you are looking for easy and delicious cakes the try the best chocolate cake recipe and pineapple upside-down cake recipe-A video Recipe.

Cheesecake topping ideas

Fruits

Arrange fresh fruits or use your favorite coulis. You can also use fruit jellies or marmalades

Chocolate

Melt the chocolate in the microwave or in a double boiler. Drizzle the melted chocolate with a fork. I always get the perfect consistency to drizzle, when I use a double boiler. Place a saucepan with water on a stove. Add chocolate chips or evenly cut chocolate chunks in a bowl. Place the bowl over the saucepan making sure that the water doesn’t touch the bottom of the chocolate bowl. On low heat, keep stirring the chocolate till it melts.

Step by step – how to make the cheesecake:

Crumbs:

You can choose to press the crumbs only on the bottom of the pan or towards the sides. Once you bake the crumbs let it cool before adding the filling.

How to prevent cracking in a cheesecake:

For even baking, fill half a roasting pan with boiling water. If using a springform pan, cover the bottom of the pan with 2-3 layers of foil, just in case the pan leaks.

Bake it for an hour.

Turn of the oven, open the oven door, close it and let the cheesecake stay for an additional hour. This prevents cracking.

Once the cheesecake is out of the oven, let it cool completely before placing this in the refrigerator. Cover it nicely with a plastic wrap.

Cheesecake without springform pan:

If you are using a normal cake pan for baking then coat the tin with butter and then line the bottom and sides with parchment paper for easy removal. Once its baked and has cooled completely, place a plastic wrap or parchment paper on a flat plate and gently invert it and then invert again and place it on the serving plate. It could take a little practice.

There you go. You have a perfect, no crack traditional cheesecake :).

The cheesecake should be refrigerated for at least 4 hours or overnight before serving. Top the cake only after it has cooled completely.

It is best to make the cake a day in advance.

P.S: This Weeks blogging tips

You can transform your images and have great control over various aspects by using the manual mode on your camera.

Check out the tips to use Manual Mode in Camera at thatsage.com.

Best Cheesecake Recipe

Prep Time

20 mins

Cook Time

1 hr

Refrigeration Time

4 hrs

Total Time

5 hrs 20 mins

Refrigeration time: 4 hours

Course: Dessert

Cuisine: American

Keyword: best cheesecake recipe, cheesecake recipe, easy cheesecake recipe

Servings: 8

Author: Teena Agnel

Ingredients

FOR CRUST:
30 graham crackers. Approx 2 cups powdered
6 tablespoons 85 grams butter, melted
1 and 1/2 tablespoon sugar
FOR FILLING:
16 oz 452 grams(2 cups) cream cheese
1 and 1/2 cup or (300grams) sugar
16 oz 452 grams or (2 cups) sour cream
1 teaspoon finely grated lemon zest (optional)
1/2 teaspoon vanilla
3 eggs
FOR Toppings
Fruits, Melted chocolate or marmalade

Instructions

PREPARING CRUST:
Preheat oven to 350 Degree Fahrenheit or 175 Degrees Celsius.
Cover the bottom of the 8-inch or 9-inch springform pan with 3 layers of aluminum foil to avoid leakage. Add melted butter + sugar to powdered crackers. Mix well and press it into a well-greased pan. Bake for 10 min. (Please refer notes if you want to use a normal cake pan)(I used a 9-inch springform pan, 8-inch will result in a slightly taller cake)
Take it out of the oven and let it cool completely.
FILLING:
Reduce the heat to 325 Degree Fahrenheit or 160 Degrees Celsius.
Beat cream cheese well until soft. After that add sugar and beat well again. Add eggs one by one and beat well after each addition. Now add sour cream + lemon zest + vanilla and mix well. Do not overbeat. Once done, pour into a baked crust.
Fill half of the roast pan with boiling water and place the pan in it. Place this in the middle rack of the oven and bake for 1 hr. The cheesecake should be a little wobbly in the center. switch off the oven, open the door, then close it and let the cake stay inside for another 1 hr.
Remove the pan and place it on a cooling rack. Cool completely before placing it in the refrigerator. Refrigerate for 4 hours or overnight before serving. Loosen the edges by moving a knife around the edges of the pan. Transfer to a cake plate.
IF USING CHOCOLATE:
(Microwave method): Melt 75 % of chocolate in the microwave for approx 1 1/2min stirring every 30 sec. Add the remaining 25% chocolate and mix well. Drizzle over the cake with a fork.
(Stovetop method): Place a saucepan with water on a stove. Add chocolate chips or evenly cut chocolate chunks in a bowl. Place the bowl over the saucepan, making sure that the water doesn't touch the bottom of the chocolate bowl. On low heat, keep stirring the chocolate till it melts.