You might think you can’t one-up The Cheesecake Factory, but you can, when that Cheesecake Recipe is crafted by your loving hands.
A good cheesecake can be a life-altering experience. I remember the sheer deliciousness of my first taste of a real, homemade traditional cheesecake, when I made it completely from scratch, like this one.
See, you might have had a bakery New York-style cheesecake, or even a frozen cheesecake from the frozen dessert aisle at your favorite grocery. But until you have had the experience of tasting a cheesecake made completely from scratch, well, my dears, not only have you not really tasted cheesecake, but you simply have not yet really lived.
It takes 20 minutes to prep, then you have an hour of bake time and a long, 8-hour chill time. Do yourself a big favor and make this delicious cheesecake the night before and preferably after a good filling dinner. Otherwise, you might find yourself like me, so beset with thoughts of that delicious cheesecake ever so slowly solidifying in the fridge, that you break and make cheesecake milkshakes out of the batter.
Why you and your family will adore this cheesecake recipe
You might adore your grandmother’s meatloaf recipe and simply no other meatloaf recipe but hers will do. Well, moms, everyone will be saying that about your cheesecake after you make it for them.
And isn’t it great when you overhear one of your little ones saying to a friend, “Yeah, but nobody makes cheesecake like my mom makes cheesecake.” This cheesecake will get you those kinds of kudos. Because this cheesecake is very traditional in its conception but, wow, does it bring the wealth of flavor and heavenly texture one expects from a really good bakery-style cheesecake.
How do I store leftovers?
Cheesecake both freezes and refrigerates better than any old crumb-style cake! You can float some plastic wrap over this to keep the air out, and then surround it with another layer to keep it very nice for up to 4 days in the refrigerator. You can freeze this cheesecake whole or in individually-wrapped slices. For best results, eat frozen cheesecake within 30 days. Also, for best results texture-wise, thawing it in the refrigerator is best.
Serving suggestions
I love ambrosial desserts that make everyone feel like they should be getting fanned with palm fronds and fed grapes, and all with equally amazing and pampering dishes. For instance, this amazing Stuffed Salmon, or this One-Pot Loaded Veggie Pasta. And next, for my new favorite green side. You cannot go wrong with this crowd-pleasing, easy, baked Cheesy Asparagus. It makes everybody eat all their green vegetables—and ask for seconds of them, too.
Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 3 tablespoons granulated sugar for crust
- 1/3 cup unsalted butter melted (for crust)
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- A pinch salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- 3/4 cup sour cream at room temperature
- 3 large eggs at room temperature
- Fresh fruit or fruit compote for serving (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F.
- In a bowl, thoroughly combine graham cracker crumbs, sugar, and melted butter. Stir until it looks like wet sand.
- Firmly press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10-13 minutes, then allow it to cool.
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Incorporate the sugar, salt, vanilla extract, and lemon juice. Mix until well blended.
- Add sour cream and mix until smooth.
- Add eggs gradually, one at a time, beating at low speed until combined.
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
- Pour the filling over the cooled crust.
- Bake the cheesecake for 60-70 minutes or until the center is almost set.
- Switch off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Remove from the oven and let it cool at room temperature for another hour.
- Refrigerate the cheesecake for at least 6 hours or overnight before serving. Serve with preferred toppings, such as fresh fruit, compote, or whipped cream.
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