USACheesecake
A classic New York-style cheesecake with a crispy graham cracker crust and a rich, creamy filling — the perfect dessert for any occasion.
What you'll need
Ingredients
- 170 gSee recipes with graham cracker crumbs
graham cracker crumbs (or digestive biscuit crumbs)
i - 3 tablespoonsSee recipes with granulated sugar
granulated sugar (for crust)
i - 115 gSee recipes with unsalted butter
unsalted butter, melted
i - 900 gSee recipes with full-fat cream cheese
full-fat cream cheese, softened
i - 200 gSee recipes with granulated sugar
granulated sugar (for filling)
i - 160 gSee recipes with sour cream
sour cream, room temperature
i - 1.5 teaspoonsSee recipes with vanilla extract
vanilla extract
i - See recipes with zest of 1 lemon
zest of 1 lemon (optional)
i - 4See recipes with large eggs
large eggs, room temperature
i
How to make it
Instructions
- 1
Preheat oven to 175°C. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 23-cm springform pan. Bake for 10 minutes. Cool completely.
- 2
Beat softened cream cheese on low speed until smooth. Gradually add sugar. Add sour cream, vanilla, and lemon zest; mix until just combined. Add eggs one at a time on low speed only until incorporated — do not overmix.
- 3
Wrap the outside of the pan in double foil. Pour filling over cooled crust. Set in a large roasting pan and add hot water halfway up the sides of the springform pan.
- 4
Bake at 160°C for 60-70 minutes until edges are set and center has a slight wobble. Turn off the oven, prop door open and cool in the oven for 1 hour.
- 5
Remove from water bath, cool to room temperature. Refrigerate covered for at least 6 hours or overnight. Run a knife around edge before releasing the ring. Serve with fresh berries or fruit coulis.
Frequently Asked Questions
Why does cheesecake crack during baking?
The main reasons are: too high a temperature, overbeaten batter (too much air), and sudden temperature changes. Bake at 160°C in a water bath, don't open the oven during baking, and let the cheesecake cool in the turned-off oven with the door slightly ajar.
What can replace cream cheese in cheesecake?
The best substitute is mascarpone (gives a very creamy texture) or full-fat cottage cheese pressed through a sieve. Ricotta also works, but the cheesecake will be slightly grainy and less dense.
Can cheesecake be made without baking?
Yes — the no-bake version is made with gelatin or without it (if using very thick cream cheese). This cheesecake has a softer texture and is simpler to make, but keeps slightly less — up to 2 days.
How should cheesecake be stored?
In the refrigerator covered with plastic wrap or in a closed container — up to 4–5 days. A whole cheesecake can be frozen for 1–2 months: wrap with plastic wrap and foil, thaw in the refrigerator overnight.
What goes best with cheesecake?
The classic pairing is fresh berries (strawberries, blueberries) or berry sauce. It also goes well with caramel topping, lemon curd, or simply a thin layer of sour cream with powdered sugar.
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