Description
This Ultimate Cheesecake Recipe delivers a rich, creamy, and perfectly smooth cheesecake with a buttery graham cracker crust, baked in a water bath for a crack-free finish. Topped with a fresh raspberry sauce, this classic dessert is ideal for any celebration or special occasion.
Ingredients
Scale
For the crust:
- 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the topping:
- 12 ounces (340 grams) fresh raspberries
- 1 teaspoon lemon juice
For baking the cheesecake:
- Boiling water, for the water bath
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare the pan: Set up a 9-inch springform pan by wrapping it with three layers of heavy-duty aluminum foil, folding edges up to secure a waterproof seal. Spray the inside with nonstick cooking spray to prevent sticking.
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until moist. Press this mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake in the oven for 10 minutes, then allow to cool on a wire rack while maintaining oven temperature.
- Prepare the filling: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and free of lumps, scraping sides as needed. Add sugar and beat until combined. Mix in sour cream, lemon zest and juice, and vanilla extract until smooth. Add eggs one at a time, mixing only until just combined to avoid overmixing.
- Fill the crust: Pour the batter into the foil-wrapped springform pan. Tap the pan against the counter to eliminate air bubbles. The batter should fill most of the pan; this is normal for water bath baking.
- Set up water bath: Place the springform pan inside a larger roasting pan or deep sauté pan. Carefully pour boiling water into the outer pan until it reaches about halfway up the sides of the cheesecake pan.
- Bake the cheesecake: Bake at 325°F for approximately 1 hour and 15 minutes, or until the top looks slightly dry around edges and the center is slightly wobbly but registers 150°F internally. Avoid overbaking.
- Cool in oven: Turn off oven and crack the door open about 1 inch using a wooden spoon to prevent cracks. Let cheesecake cool inside oven for 30 minutes to 1 hour slowly.
- Remove and cool: Take the cheesecake out of the water bath and oven, unwrap the foil, and transfer to a cooling rack. Run a flexible thin knife around the edges to loosen the cake and prevent cracking. Cool completely to room temperature.
- Chill: Refrigerate the cheesecake in the springform pan uncovered for at least 5 hours or up to 3 days to firm up.
- Prepare raspberry topping: In a small saucepan over medium heat, combine fresh raspberries and lemon juice. Stir and crush frequently until raspberries release juices and form a syrupy sauce, about 5 to 10 minutes. Remove from heat and strain through a fine mesh to remove seeds. Cool completely and refrigerate for 1 hour.
- Serve: Release cheesecake from pan and place on serving plate. Pour raspberry sauce on top or serve alongside. Use a knife dipped in hot water and wiped clean between cuts for neat slices.
Notes
- This recipe is best made exactly as written for optimal texture and flavor; substitutions are not recommended.
- Ensure all dairy and eggs are completely at room temperature before mixing to avoid lumps and curdling.
- Consider using an oven-safe roasting bag around the springform pan to prevent any water bath leaks.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450
- Sugar: 34g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
