It is possible to make Perfect Cheesecake at home with this recipe for cheesecake! This Cheesecake is creamy, light, and perfectly flavored–it will be your go-to Cheesecake recipe.
Every year for my birthday, I requested cheesecake as my dessert.
But not just any cheesecake. I wanted my Nana’s Cheesecake Recipe that was light, fluffy, and simply perfect.
Cheesecake
This recipe for cheesecake has been in my family for nearly a century–and is by far is the BEST Cheesecake recipe ever!
I have tried a lot of cheesecakes, and not a single one compares to this Cheesecake with Sour Cream Topping. It is light and fluffy, yet creamy and decadent at the same time.
If you are looking for a cheesecake recipe that will WOW, this is it!
How To Make the Best Cheesecake
Making cheesecake is not hard, but it is more time consuming than some other recipes. However, the effort is so worth the results. I will walk you through all my tips to making perfect cheesecake, so you can have a perfect cheesecake yourself!
Step One: Prepare Graham Cracker Crust
- Process 1 sleeve of graham crackers to form 1 1/2 cups graham cracker crumbs in food processor.
- Add in 2 tablespoon sugar and pulse to combine.
- With food processor running, add in melted butter through lid.
- Process until graham crackers look like wet sand.
- Press into bottom of a 9 inch spring from pan. Bake for 10 minutes.
Step Two: Best Egg Whites
- Whip egg whites until stiff peaks have formed and set aside.
- You will know stiff peaks have formed when the egg whites will stick off the beaters and hold shape.
- I love to use my stand mixer with whisk attachment for whipping egg whites, but you can do this by hand with a hand held mixer as well.
Step Three: Make Cheesecake Batter
- Beat together 1 package cream cheese, 1 egg yolk, and 1/4 cup sugar until creamy.
- Add in another package of cream cheese, egg yolk and 1/4 cup sugar and beat until smooth.
- Add in final package of cream cheese, egg yolk and 1/4 cup sugar and beat until creamy and smooth.
- Add in vanilla and lemon juice and mix until combined.
- Gently fold egg whites into cream cheese mixture, being careful to not over mix or deflate egg whites.
Step Four: Bake Cheesecake
- Pour cream cheese mixture into prepared crust.
- Gently tap pan on counter to remove air bubbles.
- Place large roasting pan on rack below rack you plan to bake cheesecake on.
- Pour in hot water into roasting pan.
- Place cheesecake on rack above pan and bake for 45 minutes.
Step Five: Sour Cream Topping
- While cheesecake is baking, mix together sour cream, sugar and vanilla.
- After 45 minutes, remove Cheesecake from oven and gently spread sour cream topping on top of cheesecake.
- Return to oven and bake for an additional 10 minutes.
Step Six: Let Cheesecake Cool
- Cool cheesecake for 30 minutes in spring form pan.
- After cooling,use a butter knife to gently loosen sides of cheesecake from pan.
- Cover and refrigerate for 12 hours before enjoying.
How to Store Cheesecake
For the best tasting cheesecake, it is best to refrigerate for at least 12 hours before eating.
To store cheesecake in the fridge
- keep the cheesecake in the spring-form pan
- lightly drape a kitchen towel over the pan
- cover pan and kitchen towel with plastic wrap
The kitchen towel will help prevent moisture forming on the cheesecake from condensation that occurs in the refrigerator.
Cheesecake will keep for 3-4 days in fridge.
To Freeze Cheesecake
- Let cheesecake cool completely.
- Remove sides from spring-form pan wrap cheesecake in plastic wrap.
- Then wrap in foil.
- Then place wrapped cheesecake in freezer safe bag.
- Store cheesecake for 3 months in the freezer.
- Alternatively, freeze individually sliced pieces of cheesecake in the freezer, using same method of wrapping each slice.
How to Serve Cheesecake
Cheesecake is best when allowed to come to room temperature for 30 minutes prior to eating.
This cheesecake is so perfect it is fabulous served plain, but feel free to top with cherry pie filling, fresh strawberries, caramel sauce, or whipped cream.
Tips on Cheesecake Recipe
- For the BEST cheesecake, be sure to use room temperature cream cheese.
More Cheesecake Recipes
- Mini Cheesecakes
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Pumpkin Cheesecake
- Chocolate Cheesecake Recipe from Taste of Home
Cheesecake Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
The Best Cheesecake Recipe
Ingredients
Cheesecake Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons butter melted
- 2 tablespoons sugar
Cheesecake Filling
- 3 eggs separated
- 3 8 ounce packages cream cheese at room temperature
- 3/4 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice optional, but encouraged
Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 300 degrees.
For Graham Cracker Crust
- Process 1 sleeve of graham crackers to form 1 1/2 cups graham cracker crumbs in food processor.
- Add in 2 tablespoon sugar and pulse to combine.
- With food processor running, add in melted butter through lid. Process until graham crackers look like wet sand.
- Press into bottom of 9 inch spring from pan.
- Bake for 10 minutes.
Cheesecake Batter
- Whip egg whites until stiff peaks have formed and set aside.
- Beat together 1 package cream cheese, 1 egg yolk, and 1/4 cup sugar until creamy. Add in another package of cream cheese, egg yolk and 1/4 cup sugar and beat until smooth. Add in final package of cream cheese, egg yolk and 1/4 cup sugar and beat until creamy and smooth.
- Add in vanilla and lemon juice and mix until combined.
- Gently fold egg whites into cream cheese mixture, being careful to not over mix or deflate egg whites.
- Pour cream cheese mixture into prepared crust. Gently tap pan on counter to remove air bubbles.
- Place large roasting pan on rack below rack you plan to bake cheesecake on. Pour in hot water into roasting pan. Place cheesecake on rack above pan and bake for 45 minutes.
Sour Cream Topping
- While cheesecake is baking, mix together sour cream, sugar and vanilla.
- After 45 minutes, remove Cheesecake from oven and gently spread sour cream topping on top of cheesecake. Return to oven and bake for an additional 10 minutes.
- Cool cheesecake for 30 minutes in spring form pan. Use a butter knife to gently loosen sides of cheesecake from pan. Cover and refrigerate for 12 hours before enjoying.
- Cheesecake is best if served after being at room temperature for 20-30 minutes.
Notes
- Be sure cream cheese is at room temperature for the creamiest cheesecake.
- This is not the time for fat free cream cheese, 1/3 less fat cream cheese can be used, but full fat is best.
To Make Cheesecake, You May Need
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Kristen Chidsey
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I made this for our 4th of July party and everyone loved it, including me! Thank you so much for sharing this recipe!
Thank you for taking the time to let us all know how much you enjoyed. I am so happy you and your guests loved this recipe Katrina.
Whoa, adding whipped egg whites to the batter is genius! This is one spectacular cheesecake!!!
Thank you Liz! That is my Nana’s trick and it really does keep this light and fluffy.
Always love a good cheesecake recipe. Cheesecake is my favorite dessert, Will be trying this out for sure.
Did I miss your instruction on the size of springform pan to use? Would like to try this recipe!
Hi Chris–I will be sure to make that clear. This is for a 9 inch springform pan. I hope you enjoy as much as we do!