Description
This Ultimate Cheesecake Recipe delivers a rich, creamy cheesecake with a buttery graham cracker crust and a fresh raspberry topping. Baked in a water bath to ensure a smooth, crack-free texture, this classic dessert combines tangy lemon zest and juice with velvety cream cheese and sour cream for the perfect balance of flavor and texture. Ideal for special occasions or a decadent treat, this cheesecake is chilled to perfection and topped with a homemade raspberry sauce.
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
- Boiling water for the water bath
Instructions
- Preheat Oven: Set your oven to 325°F to prepare for baking your cheesecake.
- Prepare Pan for Water Bath: Use a 9-inch springform pan and wrap it with three layers of heavy-duty aluminum foil to ensure it is waterproof. Spray the pan with nonstick spray to prevent sticking.
- Make the Crust: Combine 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 for 10 minutes, then cool on a wire rack while maintaining oven temperature.
- Make the Filling: Beat softened cream cheese on medium speed with an electric mixer until smooth and lump-free. Add sugar and mix until combined. Beat in sour cream, lemon zest, lemon juice, and vanilla extract. Add eggs one at a time, beating just until combined, taking care not to overmix.
- Fill the Pan: Pour batter into the foil-lined springform pan and tap it gently on the counter to release air bubbles. The batter will fill most of the pan, which is normal.
- Set up Water Bath and Bake: Place the springform pan inside a larger roasting or deep sauté pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Bake for around 1 hour 15 minutes until top is slightly dry, especially near the edges, and the center is just set and slightly wobbly. Internal temperature should be about 150°F.
- Cool Gradually in Oven: Turn off the oven, keep the door slightly open (about 1 inch) using a wooden spoon to prevent cracking, and let cool for 30 minutes to 1 hour.
- Remove and Cool Completely: Take out the cheesecake and water bath from the oven and unwrap the foil. Run a knife around the edges to prevent sticking. Cool to room temperature on a rack.
- Chill in Refrigerator: Refrigerate the cheesecake in the pan, uncovered, for at least 5 hours or up to 3 days to fully chill and set. This avoids condensation that can create a mushy texture.
- Prepare Raspberry Topping: Heat fresh raspberries and lemon juice in a small saucepan over medium heat, stirring and breaking up the berries until syrupy (5-10 minutes). Strain through a fine mesh to remove seeds. Cool completely, cover, and refrigerate for 1 hour.
- Serve: Release the cheesecake from the pan onto a serving plate or cake stand. Top with raspberry sauce or fresh raspberries. Use a large sharp knife dipped in hot water and wiped clean between cuts to make neat slices. Serve and enjoy!
Notes
- Do not skip the water bath – it is essential for preventing cracks and ensuring a smooth texture.
- Make sure cream cheese, sour cream, and eggs are fully at room temperature to avoid lumps in the filling.
- Consider placing the springform pan inside an oven-safe roasting bag for extra water bath leakage protection.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
