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.

If you love homemade desserts, be sure to check out Homemade Brownies, Homemade Apple Crisp, and Cherry Crumb Pie.

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.

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 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 spring form 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 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 the 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 the counter to remove air bubbles.
Place large roasting pan on the rack below rack you plan to bake cheesecake on.
Pour in hot water into a 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 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 a springform pan.
After cooling, use a butter knife to gently loosen sides of cheesecake from pan.
Cover and refrigerate for 12 hours before enjoying it.

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 the 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 a freezer-safe bag.
Store cheesecake for 3 months in the freezer.
Alternatively, freeze individually sliced pieces of cheesecake in the freezer, using the 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 for the BEST Cheesecake

For the BEST cheesecake, 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 if it is served AFTER being set out at room temperature for 15-30 minutes. The cheesecake will still be cool, but the flavors will be more apparent.
Do NOT use fat-free cream cheese for cheesecake. Neufchatel or 1/3 less fat cream cheese works fine, but regular cream cheese is best.

The Best Cheesecake Recipe