Cheesecake Recipe
Make Cheesecake Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Preheat and prepare pan
Preheat oven to 325°F (163°C). Prepare a 9-inch (23 cm) springform pan: lightly grease the sides and line the bottom with a round of parchment paper.
- 2
Combine crust ingredients
In a bowl, combine graham cracker crumbs, 2 tbsp granulated sugar, ground cinnamon (if using), and 1/4 tsp salt. Pour in the 6 tbsp melted butter and stir until the mixture is evenly moistened and holds together when pressed between your fingers.
- 3
Press crust
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan (and about 1/4–1/2 inch up the sides if desired). Use the bottom of a measuring cup to compress the crust tightly for an even base.
- 4
Blind-bake crust
Bake the crust in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while you make the filling.
Filling
- 5
Adjust oven
Keep the oven at 325°F (163°C) after the crust is baked.
- 6
Beat cream cheese
Place the 900 g room-temperature cream cheese in a large bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese on low–medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.
- 7
Add sugar and dry ingredients
Add the 200 g granulated sugar, 2 tbsp all-purpose flour, and 1/4 tsp salt to the cream cheese. Beat on low speed until combined and smooth, scraping down the bowl to ensure even mixing.
- 8
Incorporate sour cream and flavorings
Add 240 ml sour cream, 2 tsp vanilla extract, and 1 tbsp fresh lemon juice (or zest). Mix on low speed until the mixture is smooth and homogenous.
- 9
Add eggs gently
Reduce mixer speed to low. Add the 3 large eggs one at a time, mixing just until each egg is incorporated. Avoid overbeating—stop as soon as the mixture is smooth to prevent adding extra air.
- 10
Assemble for baking
Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.
- 11
Prepare water bath
To prevent cracks, wrap the outside bottom and up the sides of the springform pan with two layers of heavy-duty foil, sealing well. Place the wrapped springform pan in a large roasting pan. Place the roasting pan in the sink and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is the water bath).
- 12
Bake until set
Bake in the preheated 325°F (163°C) oven for 60–75 minutes. The cheesecake is done when the edges are set and lightly puffed but the center still jiggles slightly when the pan is gently shaken (the center will firm up as it cools).
- 13
Cool gradually
Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 1 hour to cool slowly (this reduces cracking). After 1 hour, remove the pan from the water bath and carefully unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan (this prevents cracks as it contracts). Let the cheesecake cool completely on a wire rack for about 1 hour at room temperature.
Topping
- 14
Prepare topping
While the cheesecake cools to room temperature, whisk together 240 ml sour cream, 2 tbsp granulated sugar, and 1 tsp vanilla extract until smooth and slightly loose in consistency.
- 15
Apply topping
When the cheesecake has cooled to room temperature, spread the sour cream topping evenly over the top with an offset spatula, smoothing the surface.
- 16
Chill
Refrigerate the topped cheesecake for at least 4 hours, preferably overnight (8 hours) to fully set and develop flavor.
- 17
Unmold and serve
When ready to serve, remove the cheesecake from the refrigerator. Run a thin knife around the inside edge of the springform pan, release the ring, and transfer slices to plates. Serve plain or with fresh berries, fruit compote, or caramel as desired.
