Cheesecake Recipe
Make Cheesecake Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Optional Topping
Method
Crust
- 1
Prepare pan and crumbs
Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with a circle of parchment paper. Pulse graham crackers in a food processor until fine crumbs form, or place crackers in a sealed bag and crush with a rolling pin until fine.
- 2
Mix and press
Combine graham cracker crumbs, granulated sugar, melted butter, and 1/4 tsp salt in a bowl. Mix until evenly moistened and the texture holds when pressed. Press the mixture firmly and evenly into the bottom (and optionally 1 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a flat glass.
- 3
Bake crust
Bake crust for 8-10 minutes until set and slightly golden. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325°F (163°C).
Filling
- 4
Warm and prep ingredients
Ensure cream cheese, sour cream, and eggs are at room temperature (this prevents lumps). Preheat oven (if you reduced temperature earlier) to 325°F (163°C) if not already set.
- 5
Beat cream cheese and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy (about 2–3 minutes). Scrape down the sides. Add the granulated sugar and beat on medium speed until fully incorporated and smooth, about 1–2 minutes. Do not overbeat.
- 6
Add sour cream and flavorings
Mix in the cup of sour cream, vanilla extract, lemon juice, and 1/4 tsp salt on low speed until combined and smooth.
- 7
- 8
Add flour and smooth
Sift or sprinkle the 2 tablespoons of flour over the batter and fold or beat on low speed just until combined and smooth. The batter should be thick and creamy with no lumps. Scrape into the cooled crust and smooth the top with an offset spatula.
- 9
Prepare a water bath (bain-marie)
Wrap the outside bottom of the springform pan with a double layer of heavy-duty aluminum foil to prevent water leaks. Place the filled springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–1.5 inches).
- 10
Bake gently
Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and lightly puffed but the center still slightly jiggles when gently shaken. The internal temperature should read about 150–155°F (65–68°C) if using a thermometer.
- 11
Cool gradually
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking. After 1 hour, remove the cheesecake from the water bath and discard the water. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks while cooling).
- 12
Chill
Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate (covered) for at least 8 hours or preferably overnight to fully set and develop flavor.
Optional Topping
- 13
Prepare topping
About 15–30 minutes before serving, stir together 1/2 cup sour cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth. Spread evenly over the chilled cheesecake.
- 14
Add berries and serve
Arrange fresh berries on top of the sour-cream topping or serve on the side. Release the springform pan and transfer the cheesecake to a serving plate. Slice with a hot, clean knife (dip in hot water and wipe between slices) for clean cuts. Serve chilled.