Classic Cheesecake Recipe

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All of my friends and family always compliment me on the cheesecake I have made. They always said it is the best they have ever tasted and they keep on coming back for more. Cheesecake is my go-to cake for all sorts of special occasions. I also like to make one even just for a normal day when I want a special dessert that the whole family can share.

I’m going to discuss the recipe for a traditional New York-style cheesecake with a graham crust. This is the perfect recipe for cheesecake that you will see on the internet. There is no exact rubric for what the perfect cheesecake tastes like because people have different preferences. This is perfect in the sense that the graham crust has sides that are high enough to ensure that all of your cake slices have that varied texture. The cake itself is also firm yet fluffy, creamy yet not too sweet. The cake is also topped with the sweet and tangy raspberry sauce that provides an interesting contrast to the entire cake. 



  •     230 g graham crackers

  •     A pinch of salt

  •     2 tbsp sugar

  •     60g unsalted melted butter


  •     2 pounds cream cheese

  •     270 g sugar

  •     A pinch of salt

  •     2 tsp vanilla extract

  •     4 big eggs

  •     260 ml sour cream

Sour cream topping

  •     2 cups sour cream

  •     1 tsp vanilla extract

  •     35 g powdered sugar

Raspberry sauce

  •     12 ounces fresh raspberries

  •     ½ cup granulated sugar

  •     ½ cup water

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Cheese cake

Use A Water Bath

Let’s dive into how I bake my cheesecakes. The first tip I have for you is to cook the cake in a water bath instead of an indirect aluminum foil. Water is so much better at dispersing heat to ensure that your cake cooks slowly and surely. You just place your cake batter in a pan and then place it in a larger pan that is halfway filled with water. 

There are countless reasons why you should do this. The first is to neutralize the humidity in your oven. The intense humidity can turn your cake dry and cause it to crack in numerous areas. A dispersed heat level is also important for you to achieve that creamy and velvety consistency that will make your cake stand out. A water bath is still optional so it is entirely up to you, but trust me when I say it makes a difference in your cake.

Prepare The Crust

You should carefully construct the crust as it is one of the most important parts of a cheesecake. Take two hundred and thirty graham crackers. Process it in a food processor until it is ground into fine bits. Transfer the ground graham crackers in a large bowl and mix it in with a pinch of salt and two tablespoons of sugar. Mix it thoroughly. Mix in sixty grams of melted unsalted butter and make sure that all of your ingredients are mixed properly.

Before you proceed to the batter, make sure to preheat your oven to three hundred and fifty degrees Fahrenheit so that it’ll be ready for baking once the cake is assembled. Take your crust mixture and then press at the bottom of your cake mold. Create a thick layer at the bottom so that your cake will have a good foundation. Use your hands to gently flatten and compress the bottom crust so that you will have an even layer. Once you are satisfied with the way your crust looks, pop it into the oven for ten minutes. Take it out after the time frame and then allow it to cool. Once it is done cooling down, wrap about two to three layers of aluminum foil outside the pan.


Cheesecake Filling

Let’s now move to the filling. Take two pounds of cream cheese that is at room temperature. Cut it up into manageable chunks and then place it into an electric beater. Whip it until it is completely liquefied with regular consistency. This will take about four minutes at medium speed. Add in two hundred and seventy grams of sugar and proceed to beat for an extra four minutes until everything is smooth. Add a pinch of salt, two teaspoons of vanilla extract, and four large eggs. Make sure to add the eggs one by one and then beat every after addition to ensuring that the mixture won’t get clumpy.

Add one hundred and sixty milliliters of sour cream and then continue beating. Lastly, add a hundred and sixty milliliters of heavy whipping cream and finish it off. Take your cooled pan with the crust and then pour the filling over it. Flatten the top using a spatula. Place your cake in a pan with the water bath and bake it for an hour and a half at 160 degrees celsius. After such time has elapsed, take out your cake and allow it to cool. Cover it with foil and then let it chill in your fridge for at least four hours.

Sour Cream Topping

The sour cream topping adds a unique dimension to the dessert - you can use chefast cake decorating tip set for this action. The tangy flavor goes well with the filling that has hints of sour cream in itself. Take two cups of sour cream in a bowl and mix it with thirty-five grams of powdered sugar and a teaspoon of vanilla extract. Just mix this until the sauce looks smooth and then you can store it until your cake is ready to be served.


Raspberry Sauce

The raspberry sauce is another special finishing touch that will completely elevate your cheesecake. Take twelve ounces of fresh raspberries, half a cup of granulated sugar, and half a cup of water. Mix all of these until you form a consistent paste which you will use as a topping once your cake is ready.

This entire recipe is also enough to share with your family and friends. Each slice is so tasty and satisfactory. It is the perfect cap to a delicious supper or if you just want something to cater to your sweet tooth. It is such a delicious treat that is easy to make and with readily available ingredients. I hope you enjoy this recipe. 


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