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This ultimate cheesecake recipe transforms any ordinary occasion into something extraordinary. The contrast between the buttery graham cracker crust and silky smooth filling creates a dessert that's both elegant and comforting. My secret to a crack-free cheesecake every time is the gentle water bath method detailed below.
I discovered this recipe when searching for the perfect dessert for my sister's engagement party. Everyone was so impressed they thought it came from a professional bakery. Now it's requested at every family gathering.
Ingredients
- Graham crackers: create a buttery foundation that complements the tangy filling
- Cream cheese: forms the luxurious base; use full fat for best results
- Sour cream: adds that classic tang; look for full fat variety
- Fresh lemon zest: brightens the entire dessert without overwhelming
- Eggs: provide structure and richness; make sure they're truly room temperature
- Raspberries: offer the perfect sweet-tart topping; choose plump bright ones
Step-by-Step Instructions
- Prepare the pan:
- Wrap springform pan with three layers of heavy-duty foil ensuring water cannot seep in during baking. Press the foil gently against sides making sure there are no tears or holes. Spray interior with nonstick cooking spray for easy removal later.
- Make the perfect crust:
- Combine graham cracker crumbs sugar and melted butter until mixture resembles wet sand. Press firmly into bottom and halfway up sides using flat bottom of measuring cup. The firm pressure creates a solid foundation that prevents a soggy bottom.
- Create silky filling:
- Beat cream cheese until absolutely smooth and lump-free taking time to scrape bowl frequently. Add sugar and beat until just combined then incorporate sour cream lemon zest and juice. Add eggs one at a time mixing minimally after each addition to prevent incorporating excess air.
- Water bath baking:
- Place foil-wrapped springform pan in larger roasting pan then carefully pour boiling water halfway up sides of springform. This gentle cooking method ensures even heat distribution preventing cracks and ensuring silky texture throughout.
- Cooling technique:
- Turn off oven prop door open slightly and allow cheesecake to cool gradually for 30-60 minutes. This slow temperature change prevents the dramatic contraction that causes cracks. Run knife around edges before removing from pan.
- Raspberry sauce preparation:
- Heat fresh raspberries with sugar and lemon juice breaking berries down into syrupy consistency. Strain through fine mesh sieve removing seeds for luxuriously smooth sauce. Allow to cool completely before serving.
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The lemon zest is my secret weapon in this recipe. My grandmother always said a good cheesecake needs that hint of brightness to balance the richness. Every time I zest a lemon for this recipe I remember her teaching me in her kitchen showing me how to avoid the bitter white pith.
Troubleshooting Your Cheesecake
Cracks in your cheesecake usually indicate overbeating or overbaking. The eggs should be incorporated just until combined never whipped. Overbeating incorporates air which expands during baking then contracts during cooling causing fissures. If you do get cracks simply cover with fruit topping and no one will know.
Creative Variations
Transform this classic into countless variations. Swirl in 1/4 cup caramel sauce before baking for caramel cheesecake. Add 1/2 cup melted semisweet chocolate to the batter for chocolate lovers. Replace graham crackers with chocolate cookie crumbs for chocolate crust. The base recipe remains the same only the flavoring changes.
Serving Suggestions
Cheesecake reaches peak flavor and texture when slightly warmer than refrigerator temperature. Remove from refrigerator about 30 minutes before serving for optimal creaminess. Serve with additional fresh berries whipped cream or chocolate sauce in small pitchers allowing guests to customize their slice.
Storage Information
Refrigerate uncovered until completely chilled then loosely cover with foil avoiding condensation. Keeps beautifully for up to 5 days. For freezing wrap individual slices tightly in plastic then foil and freeze up to 3 months. Thaw overnight in refrigerator for best texture.
Recipe FAQs
- → What prevents cracks in the cheesecake?
A water bath helps maintain even heat during baking, preventing cracks on the surface.
- → Do I need room-temperature ingredients?
Yes, using room-temperature cream cheese, eggs, and sour cream ensures a smooth, lump-free batter.
- → Can I substitute graham crackers in the crust?
Yes, you can use similar cookies like digestive biscuits or vanilla wafers as substitutions.
- → How do I avoid a soggy crust?
Ensure the pan is sealed tightly with foil to prevent water from the bath leaking into the crust.
- → What is the best way to slice the cheesecake?
Use a sharp knife dipped in hot water and wiped clean between each slice for perfect, clean cuts.
Ultimate Cheesecake Graham Crust
Rich, creamy cheesecake with tangy flavor and buttery graham crust. Ideal for every celebration.
What You’ll Need to Make This
→ For the crust
→ For the filling
→ For the topping
→ For baking the cheesecake
How to Prepare
Preheat the oven to 325°F.
Prepare a 9-inch springform pan for a water bath by wrapping it with three layers of heavy-duty aluminum foil. Spray the pan with nonstick cooking spray.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes. Cool on a wire rack. Maintain oven temperature.
In a large bowl, use an electric mixer to beat cream cheese on medium speed until smooth and lump-free. Add sugar, mix until combined. Incorporate sour cream, lemon zest, and lemon juice. Mix in eggs one at a time, beating until just combined. Avoid overmixing.
Pour the batter into the springform pan. Tap it against the counter to release air bubbles.
Place the springform pan into a larger roasting pan. Add boiling water to the roasting pan until halfway up the sides of the cheesecake pan.
Bake at 325°F for approximately 1 hour and 15 minutes, or until the top looks dry and the center is slightly wobbly. Internal temperature should reach 150°F. Do not overbake.
Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 30 minutes to 1 hour to prevent cracks.
Remove the cheesecake from the water bath and foil. Let it cool completely on a rack. Run a thin knife around the edge to prevent sticking.
Refrigerate the cheesecake in the springform pan for at least 5 hours or up to 3 days. Store uncovered to avoid condensation.
In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until syrupy, about 5–10 minutes. Strain through a fine mesh sieve to remove seeds. Cool and chill for 1 hour before serving.
Release cheesecake from the pan, transfer to a serving plate, and top with the raspberry sauce. Slice with a sharp knife rinsed under hot water between cuts. Serve.
Extra Tips
- Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
- Using a water bath prevents cracks in the cheesecake.
- Refrigerate the cheesecake uncovered to maintain texture.
Tools Required
- 9-inch springform pan
- Electric mixer
- Heavy-duty aluminum foil
- Large roasting pan
- Fine mesh sieve
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains dairy (cream cheese, butter, sour cream)
- Contains eggs
- May contain gluten (graham crackers)
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 450
- Fat Content: 31 grams
- Carbohydrate Content: 37 grams
- Protein Content: 7 grams