Cheesecake Recipe
Make Cheesecake Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Optional Topping
Method
Crust
- 1
Prepare and bake crust
Preheat oven to 350°F (175°C). Melt the butter in a small saucepan or microwave. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour melted butter over crumbs and stir until evenly moistened. Press the crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan (use the bottom of a measuring cup to compact). Bake crust for 10 minutes. Remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 325°F (160°C) before adding the filled cheesecake.
Filling
- 2
Prepare cream cheese
Lower oven temperature to 325°F (160°C) if not already set. Ensure cream cheese is fully at room temperature so it blends smoothly. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and handheld mixer), beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl down with a spatula as needed.
- 3
Add sugar and dry ingredients
With the mixer on low, add 1 cup granulated sugar and 2 tablespoons flour and 1/4 teaspoon salt. Beat until combined and smooth, about 1 minute, scraping down the bowl to ensure even mixing.
- 4
Incorporate sour cream and flavorings
Add 1 cup room-temperature sour cream, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest (if using). Mix on low speed until combined and smooth, about 30 seconds.
- 5
Add eggs
Add the 4 whole eggs and 1 egg yolk one at a time, mixing on low speed and just until each is incorporated—do not overbeat. After the eggs are added, mix until the batter is smooth and homogenous, about 20–30 seconds more. Scrape down the bowl and paddle so no pockets of unmixed cream cheese remain.
- 6
Assemble for baking
Pour the filling into the prepared cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Optional: Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from leaking in if using a water bath.
- 7
Bake using water bath (recommended)
Place the filled springform pan inside a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come halfway up the sides of the springform pan (about 1–1.5 inches). Carefully transfer to the preheated 325°F (160°C) oven. Bake until the center is just slightly jiggly but the edges are set, about 55–70 minutes depending on oven and pan. Start checking at 50 minutes. A thermometer inserted near the center (not touching crust) should read about 150–155°F (65–68°C) when done.
- 8
Cool gradually
Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After an hour, remove the cheesecake from the water bath (if used) and remove foil. Run a thin knife around the edge to loosen from the pan to prevent cracks from sticking to the sides. Cool to room temperature on a wire rack for another hour, then cover loosely with plastic wrap and refrigerate at least 8 hours and preferably overnight.
Optional Topping
- 9
Prepare topping
Whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla until smooth. After the cheesecake has cooled to room temperature (before chilling), spread the topping evenly over the surface. Return cheesecake to the refrigerator for at least 30 minutes to set the topping. Alternatively, leave topping off and serve slices with fresh berries.
- 10
Serve
Release the springform ring, transfer cheesecake to a serving plate, slice with a hot, dry knife (wipe between cuts) and top each slice with fresh berries if desired. Store leftover cheesecake covered in the refrigerator for up to 5 days.