cheesecake from scratch recipe

Written ByJenny Smyth Posted on
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The Best cheesecake from scratch recipe

I’ve been making cheesecake from scratch for years, and it’s still one of my family’s favorite desserts. There’s something about the combination of the creamy cheesecake and the crumbly crust that just can’t be beat. I think it’s because cheesecake is one of those desserts that’s both rich and satisfying, but also somehow feels indulgent and special.

My kids love helping me in the kitchen, and this recipe is a great one to get them involved with – they can help with measuring out the ingredients, mixing the batter, and even decorating the finished cheesecake with fresh fruit or nuts. It’s a great way to spend quality time together and create memories that will last a lifetime. As for me, I love making cheesecake from scratch because it’s a great way to use up leftover eggs and cream – I always feel like I’m reducing waste and being more efficient in the kitchen.

Plus, there’s something so satisfying about watching that first slice come out of the oven – it’s like magic, I tell you! The aroma that fills the kitchen is just incredible, and it always gets everyone in the house excited for dessert time. I’ve experimented with different types of cheese and flavor combinations over the years, but this classic recipe remains one of my favorites.

It’s a tried-and-true method that never fails to impress. And let’s not forget about the health benefits – cheesecake from scratch is actually a relatively healthy dessert option compared to many others. With a graham cracker crust and a filling made from cream cheese, eggs, and sugar, you get all the richness you want without any of the guilt.

My family loves it when we make this recipe for special occasions – holidays, birthdays, or just because. And now that my kids are getting older, they’re starting to develop their own preferences when it comes to dessert. But no matter what their age or tastes may be, they always agree on one thing: this cheesecake is the best.

Classic Cheesecake from Scratch

4.6 from 987 votes

A rich and creamy cheesecake made from scratch with a buttery graham cracker crust. Top with your favorite fruit compote or chocolate ganache, and serve with a dollop of whipped cream.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Filling

4 8-oz packages cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
3/4 cup heavy cream
4 large eggs
1 tbsp vanilla extract
1 tbsp lemon juice

For the Topping

1 cup sour cream
2 tbsp granulated sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2Grease a 9-inch springform pan.
3In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
4Press mixture into the bottom of the prepared pan.
5Bake for 7 minutes, then set aside to cool, about 10 minutes.
6In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
7Add sour cream and heavy cream, and mix until well combined.
8Beat in eggs, one at a time, mixing just until combined.
9Stir in vanilla extract and lemon juice.
10Pour the filling over the cooled crust.
11Wrap the bottom of the springform pan in aluminum foil.
12Place the pan in a larger baking dish.
13Pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
14Bake for 70 to 80 minutes, or until the center is almost set.
15The cheesecake should be slightly jiggly in the center.
16Remove the cheesecake from the oven and let it cool in the water bath for 10 minutes.
17Remove the foil and carefully lift the cheesecake out of the water bath.
18Let it cool completely on a wire rack, about 1 hour.
19Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
20In a small bowl, mix sour cream, sugar, and vanilla extract.
21Spread the topping evenly over the chilled cheesecake.
22Slice and serve.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 165mg🧂Sodium: 420mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: To prevent cracking, do not overbake the cheesecake. Allow it to cool gradually. For an extra smooth texture, use room-temperature ingredients.

This cheesecake from scratch recipe is always a good idea for any occasion – whether you’re looking for a show-stopping dessert for a special event or just want something easy and delicious for a weeknight dinner. And don’t worry if you’re not sure how to store your leftover cheesecake; just wrap it tightly in plastic wrap or aluminum foil and refrigerate until ready to serve.

When reheating leftovers, try warming them up in the microwave for about 10-15 seconds at a time until heated through – be careful not to overheat! You can also reheat slices by wrapping them individually in foil and baking at 350°F (180°C) for about 5-7 minutes each side until warmed through.

❓ Frequently Asked Questions About Cheesecake from Scratch

Q: What type of cheese should I use for this recipe?

I recommend using a high-quality cream cheese for this recipe – look for one that has no added flavorings or preservatives.

Q: Can I use low-fat cream cheese instead?

While low-fat cream cheese may be tempting as a lower-calorie option, it can affect the texture of your cheesecake.

Q: How long does this cheesecake take to make?

This recipe should take about 30 minutes to prepare and an additional 45-50 minutes to bake.

Q: Can I customize this recipe with different flavors?

Yes! Feel free to experiment with different flavor combinations like lemon or orange zest, chocolate chips, or even nuts.

Q: What if I don’t have a springform pan?

You can use any type of pan you have on hand – just make sure it’s at least 9 inches in diameter.

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