This post may contain affiliate sales links. This is literally the best cheesecake recipe ever. It is the only recipe you’ll ever cheesecake recipe for classic, jaw-dropping, super creamy cheesecake.
Follow my directions and it is simply fail-proof! Cheesecake Recipe Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! I am thrilled to be sharing this recipe with you today. Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling.
Air Bubbles When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. Crack all four eggs into a bowl and whisk with a fork before adding them into the cheesecake batter. Lumps in the Batter Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Also, be diligent in scraping the sides of the bowl.
You want to ensure the cheesecake batter is lump-free before adding in the eggs. Baking and Cooling Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Looking for even more mouth-watering desserts? Why Water Baths SUCK Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It not only wasted your time but it wasted that perfectly good food!
So, don’t give in to those other online recipes that call for water baths. Me and my five recipe-testing readers proved otherwise. Cheesecake Ingredients Like I mentioned above, you only need SEVEN simple ingredients for this recipe. This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs. Granulated Sugar: to sweeten the crust and the filling.