Cheesecake Recipe
Make Cheesecake Recipe in just 14h . 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
Topping (optional)
Method
Crust
- 1
Prepare pan and preheat
Adjust an oven rack to lower-middle position and preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or line the bottom with parchment paper.
- 2
Make crumb mixture
Combine graham cracker crumbs, granulated sugar, and fine salt in a medium bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.
- 3
Form crust
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass. Aim for an even, compact layer.
- 4
Bake crust
Bake the crust 8-10 minutes until set and fragrant. Remove from oven and let cool while making the filling. Reduce oven temperature to 325°F (163°C).
Filling
- 5
Soften and weigh ingredients
Ensure cream cheese is fully softened to room temperature to avoid lumps. Measure other ingredients so everything is ready to add.
- 6
Beat cream cheese and sugar
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed with granulated sugar and fine salt until smooth and creamy, about 2-3 minutes. Scrape down the bowl sides with a rubber spatula as needed to prevent lumps.
- 7
Incorporate sour cream and dry ingredients
Add the sour cream, vanilla extract, lemon zest (if using), and flour. Mix on low speed just until incorporated and smooth, about 30 seconds.
- 8
Add eggs properly
With the mixer running on low, add the whole eggs one at a time, mixing just until combined after each addition. Add the extra yolk last and mix until just incorporated. Do not overbeat—overmixing incorporates air that can cause cracks.
- 9
Strain and pour
Optional but recommended: pour the filling through a fine-mesh sieve into a clean bowl to remove any remaining lumps and air pockets. Pour the smooth filling into the cooled crust and gently tap the pan on the counter to release any large air bubbles.
- 10
Prepare water bath
Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, extending above the rim, to prevent water from seeping in. Place the wrapped pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a bain-marie (water bath).
- 11
- 12
Cool gradually
When done, turn off the oven and crack the oven door open. Let the cheesecake cool in the water bath and oven for 1 hour to minimize cracking. After an hour, remove the pan from the water bath, unwrap foil, and transfer the springform pan to a wire rack to cool to near room temperature, about another hour.
- 13
Chill
Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 8 hours or overnight (12-24 hours recommended) to fully set and develop flavor.
Topping (optional)
- 14
Prepare sour cream topping
If using the sour cream topping, stir together sour cream, powdered sugar, and vanilla until smooth. Spread the topping evenly over the chilled cheesecake.
- 15
Add berries and serve
Arrange fresh berries on top or serve on the side. Release the cheesecake from the springform pan by running a thin knife around the edge if desired, then remove the ring. Slice with a hot, clean knife (dip in hot water and wipe dry between slices) for clean cuts. Serve chilled.