This recipe makes the most Perfect Cheesecake! It is creamy, light, and perfectly flavored--it will be your go-to Cheesecake recipe.
If you are looking for a cheesecake recipe that will WOW, this is it! This recipe for cheesecake has been in my family for nearly a century--and is by far is the BEST Cheesecake recipe ever!
While I love, homemade desserts like Brownies, Apple Crisp, Banana Pudding, and Cherry Crumb Pie, cheesecake is my request for my birthday dessert year after year.
But not just any cheesecake will do! I must have my Nana's Cheesecake which is light, fluffy, and simply perfect.
There are two things that make this cheesecake recipe stand out from the rest.
- Egg Whites: Instead of beating whole eggs into the cheesecake batter, this recipe calls for folding stiff egg whites into the batter. It makes this cheesecake so light and fluffy. Trust me on this--it is a game-changer!
- Sour Cream Topping: A slightly sweetened sour cream topping is added to the cheesecake for a tangy finish that balances out the sweetness of this recipe perfectly.
What you Need
- Springform Pan: A 9-inch springform pan is essential for making a cheesecake. Technically you can use a 9-inch cake pan, but it is next to impossible to slices pretty slices from a cake pan.
- Cream Cheese: Do NOT use fat-free cream cheese for cheesecake. Neufchatel or ⅓ less fat cream cheese works fine, but regular cream cheese is best. And it is also essential for the cream cheese to be at room temperature so that it incorporates into the batter fully.
- Sour Cream: Sour cream may sound like an odd topping, but the little bit of tang really helps to balance this cheesecake. Just be sure to use full-fat, not fat-free sour cream.
- For the Crust: This recipe calls for a traditional graham cracker crust mixed with butter and sugar. Feel free to use chocolate graham crackers, vanilla wafers, or even gingersnaps in place of the graham crackers.
Step-By-Step Directions
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 for making the 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 ½ cups graham cracker crumbs in a food processor.
- Add in 2 tablespoon sugar and pulse to combine.
- With the food processor running, add in melted butter through the lid.
- Process until graham crackers look like wet sand.
- Press into bottom of a 9-inch springform pan. Bake for 10 minutes.
Step Two: Beat 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 the whisk attachment for whipping egg whites, but you can do this by hand with a handheld mixer as well.
Step Three: Prepare Batter
It is best to beat the batter in thirds, which helps to incorporate all the ingredients perfectly.
- Beat together 1 package cream cheese, 1 egg yolk, and ¼ cup sugar until creamy.
- Add in another package of cream cheese, egg yolk, and ¼ cup sugar and beat until smooth.
- Add in the final package of cream cheese, egg yolk, and ¼ 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
- Pour cream cheese mixture into prepared crust.
- Gently tap the pan on the counter to remove air bubbles.
- Create a water bath for baking by placing a large roasting pan underneath the center rack of the oven. Pour hot water into the roasting pan.
- Place cheesecake on the rack above the 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 the cheesecake from the oven and gently spread sour cream topping on top of the cheesecake.
- Return to oven and bake for an additional 10 minutes.
Step Six: Let Cool
- Cool cheesecake for 30 minutes at room temperature in a springform pan.
- After cooling, use a butter knife to gently loosen the sides of the cheesecake from the pan.
- Cover and refrigerate for 12 hours before enjoying it.
Step Seven: Serve
Once the cheesecake has been refrigerated for 12 hours it is ready to be enjoyed. I highly recommend removing the cheesecake from the refrigerator and allowing it to come to room temperature for 30 minutes prior to eating. This will allow the flavors to really pop.
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.
How to Store Cheesecake
There is a TRICK to storing the cheesecake to prevent condensation from forming on the top of the cheesecake. To store, lightly drape a kitchen towel over the sides of the springform pan. Then cover with plastic wrap over the kitchen towel.
Cheesecake will keep for 4-5 days in the fridge.
Alternatively, you can freeze leftover cheesecake. I recommend slicing the cheesecake into individual slices and wrapping each slice in plastic wrap and then placing the wrapped slices into a freezer-safe bag. Freeze for up to 3 months. Place a slice in the refrigerator for 6-12 hours before enjoying.
Tips and FAQs
- Be sure to use room temperature cream cheese. This helps the cheesecake batter whip up to be super creamy and smooth.
- Make sure that egg whites are fully whipped before folding into the batter. This helps the cheesecake to be light and fluffy, while still being super creamy.
- Cheesecake tastes best after being refrigerated for 24 hours before serving. It is also best to allow the cheesecake to set out at room temperature for 15-30 minutes. The cheesecake will still be cool, but the flavors will be more apparent.
Is a water bath necessary?
I do not recommend skipping using a water bath when baking cheesecake. The moist heat from the water bath helps the cheesecake to bake evenly and remain creamy.
How do I know when the cheesecake is baked?
When the edges of the cheesecake are well set and the center is just set, yet a bit jiggly, the cheesecake will be perfectly baked.
How do you prevent cracks in a cheesecake?
Using a water bath, not overbaking, and cooling at room temperature before refrigerating, all help to prevent the cheesecake from cracking. But IF it does happen to crack, it will still taste delicious.
More Cheesecake Recipes
- Mini Cheesecakes
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Pumpkin Cheesecake
- Instant Pot Chocolate Cheesecake
If you tried this Homemade Cheesecake recipe, I would love for you to leave a review and comment below!
The Best Cheesecake Recipe
Ingredients
Cheesecake Graham Cracker Crust
- 1 ½ 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
- ¾ cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice optional, but encouraged
Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon sugar
- ½ teaspoon vanilla
Instructions
- Preheat oven to 300 degrees.
For Graham Cracker Crust
- Process 1 sleeve of graham crackers to form 1 ½ cups graham cracker crumbs in a food processor.
- Add in 2 tablespoon sugar and pulse to combine.
- With the food processor running, add in melted butter through the lid. Process until graham crackers look like wet sand.
- Press into the 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 ¼ cup sugar until creamy. Add in another package of cream cheese, egg yolk and ¼ cup sugar and beat until smooth. Add in final package of cream cheese, egg yolk and ¼ 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 a rack below rack you plan to bake cheesecake on. Pour in hot water into a roasting pan. Place cheesecake on a rack above the 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 springform pan. Use a butter knife to gently loosen sides of cheesecake from pan. Cover and refrigerate for 12 hours before enjoying it.
- Cheesecake is best if served after being at room temperature for 20-30 minutes.
Equipment Needed
Notes
- Be sure cream cheese is at room temperature for the creamiest cheesecake.
- This is not the time for fat-free cream cheese, ⅓ less fat cream cheese can be used, but full fat is best.
- This recipe calls for a traditional graham cracker crust mixed with butter and sugar. Feel free to use chocolate graham crackers, vanilla wafers, or even gingersnaps in place of the graham crackers.
- Make sure that egg whites are fully whipped before folding into the batter. This helps the cheesecake to be light and fluffy, while still being super creamy.
- Cheesecake tastes best after being refrigerated for 24 hours before serving. It is also best to allow the cheesecake to set out at room temperature for 15-30 minutes. The cheesecake will still be cool, but the flavors will be more apparent.
- Refrigerate leftover cheesecake for 5 days or freeze individually wrapped slices for up to 3 months.
Nutrition
SA
Do you have to line or grease the sides of the pan?
Kristen Chidsey
No 🙂 There is enough butter in crust it does not stick.
Amanda Price
Hi! I made this last Saturday. Omg it was the secret I was missing.
I made mine an oreo cheesecake and made an oreo crust. But folding the egg whites at the end, is AMAZING.
Thank you again
Happy Holidays
Kristen Chidsey
YAY! I am so glad you found this recipe and tried out my secret. It is a game-changer!
Piper
Hi, I was just wondering if I could leave out the sour cream topping. If so, would I just leave the cake in the oven after the initial 45 minutes? Or should I add the 10 minutes from the sour cream's bake time to the 45?
Kristen Chidsey
Hi Piper! You can certainly leave off the sour cream topping. You would need to bake for a total of 55 minutes. Enjoy!
Piper
Thank you so much for the quick reply! I'm excited to try this for my Dad's birthday 🙂
Katrina
I made this for our 4th of July party and everyone loved it, including me! Thank you so much for sharing this recipe!
Kristen Chidsey
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.
Liz
Whoa, adding whipped egg whites to the batter is genius! This is one spectacular cheesecake!!!
Kristen Chidsey
Thank you Liz! That is my Nana's trick and it really does keep this light and fluffy.
Carrie
Always love a good cheesecake recipe. Cheesecake is my favorite dessert, Will be trying this out for sure.
Chris Lewis
Did I miss your instruction on the size of springform pan to use? Would like to try this recipe!
Kristen Chidsey
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!