This Cheesecake. Oh. My. God. You will never have a cheesecake as good as this cheesecake. If you’ve watched Friends, then you’ve probably seen the episode where Rachel and Chandler eat cheesecake off the floor. Because it was that good. Well, this cheesecake, is that good. I’d eat it off the floor. Any day.
Cheesecake gets a bad rap for being difficult to make. It’s honestly not. It’s actually one of the easier desserts to make. The trick to a successful cheesecake is taking your time and not cutting corners. I’m gonna give you all the tips and tricks to get a perfect cheesecake that you’ll have people eating off the floor. This may seem like a lot, it’s not. I just literally wrote out every detail to ensure you get the perfect cheesecake. It’s a foolproof recipe for the most amazing baked cheesecake you will ever taste.
Tips and Tricks for the Perfect Cheesecake
First off, make sure your graham cracker crumbs are super fine. I like to use a food processor, because let’s be real, no one want to bite into a whole cracker. It’s cheesecake, not smores. This is a delicate dessert and should be treated as such.
Use a flat bottom cup or bowl to pack down the crust tight. It’s important so it holds and doesn’t crumble once baked, and it allows enough space for all the batter.
Have your cream cheese at room temperature for at least an hour before making this. The softer the cheese, the smoother your batter, the better the cheesecake. Lumps=cracks. No one wants a lumpy cheesecake.
Make sure to scrape the bowl, sides, and bottom a few times. Don’t forget the paddle too. That way all the lumps get smoothed out.
Wrap your pan with foil two or three times with the shiny side facing out. This will prevent the sides of the cheesecake from browning. I also use a parchment round in the bottom, that way I can display the cheesecake without the pan.
After you pour the batter on the crust bang the pan on the counter a few times. This will get out any air bubbles to help prevent any cracks.
Make sure you preheat the oven for at least 20 minutes so it’s evenly hot. I wrap the top rack with foil, shiny side up so it keeps the top of the cheesecake from browning. I then bake it on the second rack from the bottom and place a pan on the rack below and fill it with boiling water. This way you get the humidity without the mess of the water bath. I prepare the racks and make sure the pan for the water bath fits before preheating.
Don’t preheat the oven with the water bath. Don’t preheat it with the empty pan for the water bath. If the pan is glass, and you preheat it empty and then add water, it will shatter and be a disaster.
Bake for exactly 1 hour without opening. After 1 hour, if the sides are slightly firm (marshmallow like) and the whole cheesecake jiggles, it’s done. If not, bake another 15 minutes, but no more. It will crack if overbaked.
Once the cheesecake is done, turn off the oven and crack it open but leave the cheesecake as is in the cooling oven. This will allow it to cool slowly so it doesn’t crack. Leave it for 30 minutes then place it on the counter for about an hour until it’s no longer hot. Run a sharp knife around the edges. Cover it with a paper towel and then wrap in the foil that was around the pan. Refrigerate for at least 6 hours, or overnight.
Once its cooled you can remove it. Just loosen the pan and remove the sides of the springform pan. You can serve just like that on the bottom piece of the pan. I usually keep the paper towel on top and flip gently onto a board and remove the bottom and parchment paper. It’s usually firm by now and I’m very gentle. If you’re scared it’ll break then just leave it on the bottom piece.
I personally remove the parchment and bottom. I’ve broken a few cheesecakes doing this, so be careful. I place the paper towel on top of the cheesecake. After removing the sides I flip the cheesecake onto a cutting board. I remove the bottom and parchment and then flip onto a serving dish. It’s hard not to smush or break it, so unless you’re confident or ready to eat broken cheesecake, leave it on the parchment.
Top the cheesecake and then slice. Boil some water and pour it in a tall jar. Dip your knife in the boiling water and then dry it. Slice. Repeat. This will give you perfect clean slices. Do it for each slice.Print
The smoothest and creamiest cheesecake you will ever have. It’s so rich and delicious, and always a crowd pleaser.
- Prep Time: 45 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hours 45 Minutes
- Yield: 16 1x
- Category: Desserts
21 Graham Crackers
6 tbsp Sugar
8 tbsp Melted Butter
2 lbs Cream Cheese
1 Cup Sugar
1/2 tsp Salt
14 oz Sour Cream
1 tbsp Vanilla Extract
1/4 Cup Heavy Cream
1/2 Cup Sour Cream
1/4 Cup Powdered Sugar
Start by making the crust. Crush the graham crackers and mix with the sugar and butter. Set aside.
Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.
Pour the crust into the pan and pack it down tightly with a flat bottom cup.
Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.
Add the salt, vanilla, and sour cream. Beat again. Scrape again.
Add the eggs one at a time, beating after each addition until its fully incorporated.
Scrape down the bowl and pour your batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.
Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it with 3/4 with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check your cheesecake. If the side are firm and the whole cheesecake jiggles like JellO then it’s ready. If not, bake for another 15 minutes, but no more.
After your cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.
After thirty minutes place your cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.
After one hour, run a knife around the edges to loosen the sides so it doesn’t stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don’t cut corners here, or it will fall apart and not be set.
When you’re ready, prepare your topping. Whisk all the ingredients till it’s fluffy. Set aside.
Remove the sides of the springform pan. You can serve on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.
Top with your prepared topping.
Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you’re using a clean hot knife each time. The slices will be perfect.
This cheesecake stays good for about one week refrigerated. You can also freeze it for up to one month. However the texture changes slightly when freezing so I don’t recommend it.
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