🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 189 (from laksa015)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa189.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.bakedbyanintrovert.com/best-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bakedbyanintrovert.com/best-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/","crawl_time":1775601328,"first_indexed_time":1468522692,"http_code":200,"src_unparsed":"com,bakedbyanintrovert!www,\/best-cheesecake-recipe\/ s443","src_root_hash":"2566924902256632989","history_drop_reason":null,"meta_title":"The Best Cheesecake Recipe - Baked By An Introvert","meta_descriptions":["Learn how to make the Best Cheesecake EVER with this melt in your mouth recipe! Follow these simple tips for a creamy crack-free cheesecake."],"attrs_boilerpipe_text":"This post may contain affiliate links.\nRead the full disclosure here.\nLearn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time.\nIt’s no secret, I love\ncheesecake\n. Who doesn’t? I love the process of making it.\nBut, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce.\nNutella cheesecake\nis by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this\nbanana pudding cheesecake\n,\ncappuccino cheesecake\n, and\nbutterfinger cheesecake\na try!\nI often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection.\nI’ll discuss each little step, every ingredient, and how to avoid those pesky cracks.\nWhy this cheesecake recipe works\nQuality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most.\nMy technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking.\nA low baking temperature and water bath are used to create the creamiest texture you’ve ever had.\nIngredients\nGraham crackers:\nThe crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also.\nSugar:\nGranulated white sugar is in the crust and the filling.\nButter:\nMelted butter is the “glue” the holds the crust together.\nCream cheese:\nFull-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers.\nSour cream:\nHeavy cream or plain Greek yogurt work for this recipe also.\nVanilla extract:\nChoose a high-quality pure vanilla extract.\nEggs:\nGive a smoother texture.\nHow do you make a cheesecake from scratch?\nThe most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.\nPersonally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”.\nIf you want to reduce calories, try making\nmini cheesecakes\ninstead. This way you can easily control the portion size.\nStep 1: Make the crust\nCombine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand.\nPress the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust.\nBake the crust for about 10 minutes then let it cool completely before adding the filling.\nStep 2: Make the filling\nThis recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs.\nMost of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture.\nI also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added.\nExcess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top.\nUse stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.\nScrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined.\nThen, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.\nPour the batter into the cooled crust.\nStep 3: Prepare a water bath\nA water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky.\nI get so many emails from people who ruined their cake because water seeped into the pan.\nThe trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil.\nFor an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan.\nFill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven.\nUse this\nfree download\nto get a printout of how to properly use a water bath and prevent leaks.\nStep 4: Cook and cool\nAlways cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through.\nAnd cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven.\nAnother way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour.\nRemove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature.\nAlways plan ahead\nCheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way.\nSo be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon.\nIf you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had!\nTips for making the best cheesecake recipe\nBegin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.\nDon’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula.\nFor the creamiest texture, be sure to use a water bath.\nAfter the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour.\nMore homemade cheesecake recipes you’ll love\nSopapilla Cheesecake\nOreo Cheesecake\nNo-Bake Cheesecake\nStrawberry Cheesecake\nTriple Chocolate Cheesecake\nRaspberry Lemon Cheesecake Bars\n4.65\nfrom\n251\nvotes\nLearn how to make the best cheesecake with this melt in your mouth recipe! \nJen Sobjack\nFor the Crust\n2\ncups\n(\n198\ng\n)\ngraham cracker crumbs\n,\nabout 16 whole crackers\n¼\ncup\n(\n50\ng\n)\ngranulated sugar\n5\ntablespoons\nunsalted butter\n,\nmelted\nFor the Cheesecake\n32\nounces\n(\n908\ng\n)\ncream cheese\n,\nsoftened\n1 ⅓\ncups\n(\n267\ng\n)\ngranulated sugar\n1\ncup\n(\n227\ng\n)\nsour cream\n,\nroom temperature\n1\ntablespoon\nvanilla extract\n4\nlarge eggs\n,\nroom temperature, lightly beaten\nMake the Crust\nMove the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.\nCombine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.\nMake the Cheesecake\nReduce the oven temperature to 300ºF. \nIn a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.\nFill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. \nRemove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.\nRemove the sides of the pan just before serving. Garnish with berries and\/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.\nYou can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.\nOven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.\nPrevent a soggy cheesecake!\nRead my helpful tips for a\nleakproof water bath\n.\nServing:\n1\nslice\n|\nCalories:\n529\nkcal\n|\nCarbohydrates:\n42\ng\n|\nProtein:\n8\ng\n|\nFat:\n37\ng\n|\nSaturated Fat:\n21\ng\n|\nPolyunsaturated Fat:\n2\ng\n|\nMonounsaturated Fat:\n10\ng\n|\nTrans Fat:\n0.2\ng\n|\nCholesterol:\n155\nmg\n|\nSodium:\n357\nmg\n|\nPotassium:\n172\nmg\n|\nFiber:\n0.5\ng\n|\nSugar:\n33\ng\n|\nVitamin A:\n1360\nIU\n|\nVitamin C:\n0.2\nmg\n|\nCalcium:\n114\nmg\n|\nIron:\n1\nmg\nThe nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.\nCourse:\nDessert\nCuisine:\nAmerican","attrs_markdown":"[Skip to content](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#main)\n\n**[GET MY COOKBOOK --\\>](https:\/\/a.co\/d\/g9xbGNn)**\n\n[The Recipe Index](https:\/\/www.bakedbyanintrovert.com\/recipe-index\/)\n\n[![Baked by an Introvert logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2024\/04\/Baked-by-an-Introvert.png)](https:\/\/www.bakedbyanintrovert.com\/)\n\n- [Recipe Index](https:\/\/www.bakedbyanintrovert.com\/recipe-index\/)\n- [Baking Basics](https:\/\/www.bakedbyanintrovert.com\/baking-basics\/)\n- [About](https:\/\/www.bakedbyanintrovert.com\/about\/)\n- [Subscribe](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#subscribe)\n- [Cookbook](https:\/\/www.bakedbyanintrovert.com\/bake-therapy-cookbook\/)\n- [Shop](https:\/\/www.bakedbyanintrovert.com\/shop\/)\n\n[**GET MY COOKBOOK --\\>**](https:\/\/a.co\/d\/0f7wvX0)\n\n[![Baked by an Introvert logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2024\/04\/Baked-by-an-Introvert.png)](https:\/\/www.bakedbyanintrovert.com\/)\n\n[Home](https:\/\/www.bakedbyanintrovert.com\/) \/ [Cheesecakes](https:\/\/www.bakedbyanintrovert.com\/cheesecake-recipes\/) \/ The Best Cheesecake Recipe\n\n# The Best Cheesecake Recipe\nBy[Jen Sobjack](https:\/\/www.bakedbyanintrovert.com\/about\/)\n\nPosted on\n\nMay 16, 2019\n\nMay 31, 2025\n\nUpdated on\n\nMay 31, 2025\n\n[Jump to Recipe](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false)\n\n[Save Recipe](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\n*This post may contain affiliate links. [Read the full disclosure here.](https:\/\/www.bakedbyanintrovert.com\/disclaimer\/)*\n\nLearn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time.\n\n![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-1.jpg)\n\nIt’s no secret, I love [cheesecake](https:\/\/www.bakedbyanintrovert.com\/cheesecake-recipes\/). Who doesn’t? I love the process of making it.\n\nBut, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce.\n\n[Nutella cheesecake](https:\/\/www.bakedbyanintrovert.com\/nutella-cheesecake\/) is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this [banana pudding cheesecake](https:\/\/www.bakedbyanintrovert.com\/banana-pudding-cheesecake\/), [cappuccino cheesecake](https:\/\/www.bakedbyanintrovert.com\/cappuccino-cheesecake\/), and [butterfinger cheesecake](https:\/\/www.bakedbyanintrovert.com\/butterfinger-cheesecake-caramel-drizzle\/) a try\\!\n\nI often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection.\n\nI’ll discuss each little step, every ingredient, and how to avoid those pesky cracks.\n\n## **Why this cheesecake recipe works**\n- Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most.\n- My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking.\n- A low baking temperature and water bath are used to create the creamiest texture you’ve ever had.\n\n![slice of cheesecake topped with fresh berries on a white plate](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-3.jpg)\n\n## Ingredients\n- **Graham crackers:** The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also.\n- **Sugar:** Granulated white sugar is in the crust and the filling.\n- **Butter:** Melted butter is the “glue” the holds the crust together.\n- **Cream cheese:** Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers.\n- **Sour cream:** Heavy cream or plain Greek yogurt work for this recipe also.\n- **Vanilla extract:** Choose a high-quality pure vanilla extract.\n- **Eggs:** Give a smoother texture.\n***\n## How do you make a cheesecake from scratch?\nThe most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.\n\nPersonally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”.\n\nIf you want to reduce calories, try making [mini cheesecakes](https:\/\/www.bakedbyanintrovert.com\/mini-cheesecakes\/) instead. This way you can easily control the portion size.\n\n### Step 1: Make the crust\nCombine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand.\n\nPress the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust.\n\nBake the crust for about 10 minutes then let it cool completely before adding the filling.\n\n![Process shots for making cheesecake crust](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/Crust-process-for-the-best-cheesecake.jpg)\n\n### Step 2: Make the filling\nThis recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs.\n\nMost of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture.\n\nI also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added.\n\nExcess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top.\n\nUse stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.\n\nScrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined.\n\nThen, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.\n\nPour the batter into the cooled crust.\n\n![Process for making the best cheesecake filling](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/Cheesecake-filling.jpg)\n\n### Step 3: Prepare a water bath\nA water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky.\n\nI get so many emails from people who ruined their cake because water seeped into the pan.\n\nThe trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil.\n\nFor an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan.\n\nFill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven.\n\nUse this [free download](https:\/\/www.dropbox.com\/s\/j9ujm7ndxpgooih\/How%20to%20Prevent%20Water%20Leaking%20in%20a%20Water%20Bath.pdf?dl=1) to get a printout of how to properly use a water bath and prevent leaks.\n\n### Step 4: Cook and cool\nAlways cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through.\n\nAnd cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven.\n\nAnother way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour.\n\nRemove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature.\n\n![The best cheesecake slice on a plate with a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-2.jpg)\n\n## Always plan ahead\nCheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way.\n\nSo be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon.\n\nIf you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had\\!\n***\n## Tips for making the best cheesecake recipe\n- Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.\n- Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula.\n- For the creamiest texture, be sure to use a water bath.\n- After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour.\n### More homemade cheesecake recipes you’ll love\n- [Sopapilla Cheesecake](https:\/\/www.bakedbyanintrovert.com\/sopapilla-cheesecake\/)\n- [Oreo Cheesecake](https:\/\/www.bakedbyanintrovert.com\/oreo-cheesecake\/)\n- [No-Bake Cheesecake](https:\/\/www.bakedbyanintrovert.com\/no-bake-cheesecake\/)\n- [Strawberry Cheesecake](https:\/\/www.bakedbyanintrovert.com\/strawberry-cheesecake\/)\n- [Triple Chocolate Cheesecake](https:\/\/www.bakedbyanintrovert.com\/triple-chocolate-cheesecake\/)\n- [Raspberry Lemon Cheesecake Bars](https:\/\/www.bakedbyanintrovert.com\/raspberry-lemon-cheesecake-bars\/)\n\n## The Best Cheesecake Recipe\n4\\.65 from 251 votes\n\n[Print](https:\/\/www.bakedbyanintrovert.com\/wprm_print\/the-best-cheesecake-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false)\n\n[Rate](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#commentform)\n\n![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/How-to-Make-the-Best-Cheesecake-Recipe-Image-300x300.jpg)\n\nLearn how to make the best cheesecake with this melt in your mouth recipe\\!\n\n[Jen Sobjack](https:\/\/www.bakedbyanintrovert.com\/about\/)\n\nPrep Time 1 hour hour 25 minutes minutes\n\nCook Time 1 hour hour 17 minutes minutes\n\nAdditional Time 4 hours hours\n\nTotal Time 6 hours hours 42 minutes minutes\n\nServings 12\n\n### Ingredients\n#### For the Crust\n- 2 cups  (198 g) graham cracker crumbs, about 16 whole crackers\n- ¼ cup  (50 g) granulated sugar\n- 5 tablespoons   unsalted butter, melted\n\n#### For the Cheesecake\n- 32 ounces  (908 g) cream cheese, softened\n- 1 ⅓ cups  (267 g) granulated sugar\n- 1 cup  (227 g) sour cream, room temperature\n- 1 tablespoon   vanilla extract\n- 4   large eggs, room temperature, lightly beaten\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n#### Make the Crust\n- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.\n- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.\n\n#### Make the Cheesecake\n- Reduce the oven temperature to 300ºF.\n- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.\n- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.\n- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.\n- Remove the sides of the pan just before serving. Garnish with berries and\/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.\n\n### Notes\n- You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.\n- Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.\n- **Prevent a soggy cheesecake\\!** Read my helpful tips for a [leakproof water bath](https:\/\/www.bakedbyanintrovert.com\/prevent-your-cheesecake-water-bath-from-leaking\/).\n\n### Nutrition\nServing: 1slice \\| Calories: 529kcal \\| Carbohydrates: 42g \\| Protein: 8g \\| Fat: 37g \\| Saturated Fat: 21g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 10g \\| Trans Fat: 0\\.2g \\| Cholesterol: 155mg \\| Sodium: 357mg \\| Potassium: 172mg \\| Fiber: 0\\.5g \\| Sugar: 33g \\| Vitamin A: 1360IU \\| Vitamin C: 0\\.2mg \\| Calcium: 114mg \\| Iron: 1mg\n\nThe nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.\n\nCourse: Dessert\n\nCuisine: American\n\n### Did You Make This Recipe?\nBe sure to share with me on Instagram, Pinterest, or Youtube\\!\n\n[Rate this Recipe](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#commentform)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false)\n\n[Share Recipe](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F)\n\n## Post navigation\n[PreviousSouthern Cornbread](https:\/\/www.bakedbyanintrovert.com\/southern-cornbread\/)\n\n[NextPineapple Coconut Cake](https:\/\/www.bakedbyanintrovert.com\/pineapple-coconut-cake\/)\n\n4\\.65 from 251 votes ([193 ratings without comment](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/))\n\n### Leave a Reply [Cancel reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#respond)\n## 298 Comments\n## Comments navigation\n[Older comments](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-16\/#comments)\n\n1. **Addie** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-188079)\n   \n   ![5 stars](https:\/\/www.bakedbyanintrovert.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    First time making, and I had to do substitutions from my lack of cream cheese. I subbed out half of the cream cheese for a blended sweet potato, then made them as miniatures in muffin tins. I’ve never made a baked cheese cake, yet even with substitutions, it worked perfectly. I used half Graham crackers, half gingersnaps for the crust, and made 2× the recipe for the, making 24 crust heavy cakes. Even after overbaking the crusts (7 min) they turned out smooth and delicious, uncracked. It’s a good way to sneak nutrients into a desert while cutting some of the fat.\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-188079)\n2. **Christy** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-187394)\n   \n   This is the best cheesecake ever!!!!! I would love to put a mirror glaze on it but it will need to be frozen. Will this change the creamy consistency of the cake? This is what we love about it\\!\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-187394)\n   1. **Jen Sobjack** says:\n      \n      [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-187461)\n      \n      It shouldn’t change the consistency as long as you bring it to room temperature before serving.\n      \n      [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-187461)\n3. **Angie** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-187118)\n   \n   ![5 stars](https:\/\/www.bakedbyanintrovert.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    My family LOVES cheesecake and this is their favorite recipe\\!\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-187118)\n4. **Salman** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-185547)\n   \n   ![5 stars](https:\/\/www.bakedbyanintrovert.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This recipe is so well explained! I really like how you shared the tip about folding the eggs in gently to avoid cracks—that’s something I always struggled with. The water bath method is also a game changer for getting that creamy texture. Can’t wait to try this and maybe even top it with some homemade fruit sauce for extra flavor.\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-185547)\n5. **James** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-180610)\n   \n   ![5 stars](https:\/\/www.bakedbyanintrovert.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Jen’s cheesecake recipe is without equal on the world wide web. Artificial Intelligence bots have tried to improve it, however, the divine nature of this masterpiece puts it on a level that is reachable by mere creations of mankind. How can I attest to the fact that this recipe comes through Jen from a higher power? Simple. It’s a very forgiving and even when multiple substitutions are foisted upon it, It still comes out reliably delicious and a constant crowd pleaser\\!\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-180610)\n6. **Shelby** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-166044)\n   \n   Jen,  \n    I found your recipe years ago and have been making it several times a year since then, including last night. I had run out of foil and thought I was so clever for using an oven bag. Then today, I was sharing the recipe with a friend and saw your article about using the oven bag! 🤣  \n    Thanks for years of delicious cheesecake\\!\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-166044)\n   1. **Jen Sobjack** says:\n      \n      [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-166319)\n      \n      Thanks, Shelby! I’m so extremely happy to hear you love the recipe and found the oven bag method helpful. I also though I invented something when I shared it for the first time.\n      \n      [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-166319)\n7. **Maria** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-164927)\n   \n   I have now made this recipe 2 times. 1. it is so easy to make and always come out good. 2. Everyone loves it 😍 the texture is great and flavor is awesome.\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-164927)\n8. **Nancy** says:\n   \n   [at](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-17\/#comment-164408)\n   \n   ![5 stars](https:\/\/www.bakedbyanintrovert.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Definitely Five stars!!\\!  \n    Amazingly creamy cheesecake.\\!\n   \n   [Reply](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#comment-164408)\n\n## Comments navigation\n[Older comments](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/comment-page-16\/#comments)\n\n![Jen Sobjack Headshot](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2018\/08\/Jen-Sobjack-Headshot.jpg)\n\n### Meet jen\nHere at Baked by an Introvert, you will find well-tested recipes for desserts and baked goods that I’ve created in my own kitchen. Each recipe includes step-by-step instructions with as much detail as possible so you can have 100% success when baking from my site.\n\n[About Jen](https:\/\/www.bakedbyanintrovert.com\/about\/)\n***\n#### Other Reader Favs\n- [![Front view of Ciabatta Bread cut in half so the inside is visible.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2018\/05\/Ciabatta-Bread-Recipe-Image-640x640.jpg)](https:\/\/www.bakedbyanintrovert.com\/ciabatta-bread\/)\n  \n  ## [Ciabatta Bread](https:\/\/www.bakedbyanintrovert.com\/ciabatta-bread\/)\n- [![basic muffins with one broken open so the inside is visible](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2019\/04\/Basic-Muffin-Recipe-Image-640x640.jpg)](https:\/\/www.bakedbyanintrovert.com\/basic-muffin-recipe\/)\n  \n  ## [Basic Muffin Recipe](https:\/\/www.bakedbyanintrovert.com\/basic-muffin-recipe\/)\n- [![Overhead of banana cookies on a wire rack.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2023\/02\/banana-cookies-recipe-640x640.jpg)](https:\/\/www.bakedbyanintrovert.com\/banana-cookies\/)\n  \n  ## [Banana Cookies](https:\/\/www.bakedbyanintrovert.com\/banana-cookies\/)\n- [![Side view of slice of strawberry cheesecake on white plate.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2018\/05\/Strawberry-Cheesecake-Recipe-Image-640x640.jpg)](https:\/\/www.bakedbyanintrovert.com\/strawberry-cheesecake\/)\n  \n  ## [Strawberry Cheesecake](https:\/\/www.bakedbyanintrovert.com\/strawberry-cheesecake\/)\n\n***\n#### Featured On\n![Redbook logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2022\/03\/Redbook-Logo.png)\n\n![Huffington Post logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2022\/03\/huffpost-logo.png)\n\n![Delish logo.](https:\/\/demos.restored316.com\/limoncella-theme\/wp-content\/uploads\/sites\/40\/2023\/07\/delish.jpg)\n\n![Buzzfeed Logo.](https:\/\/demos.restored316.com\/limoncella-theme\/wp-content\/uploads\/sites\/40\/2023\/07\/buzzfeed.jpg)\n\n![Woman's Day logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2022\/03\/womans-day.png)\n\n![Country Living logo.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2022\/03\/country-living-logo.png)\n\n- [Terms of Use](https:\/\/www.bakedbyanintrovert.com\/terms-use\/)\n- [Disclaimer](https:\/\/www.bakedbyanintrovert.com\/disclaimer\/)\n- [Accessibility Statement](https:\/\/www.bakedbyanintrovert.com\/accessibility-statement\/)\n- [Privacy Policy](https:\/\/www.bakedbyanintrovert.com\/privacy-policy\/)\n- [Contact](https:\/\/www.bakedbyanintrovert.com\/contact\/)\n\n© 2026 Baked By An Introvert\n\n- [Recipe Index](https:\/\/www.bakedbyanintrovert.com\/recipe-index\/)\n- [Baking Basics](https:\/\/www.bakedbyanintrovert.com\/baking-basics\/)\n- [About](https:\/\/www.bakedbyanintrovert.com\/about\/)\n- [Subscribe](https:\/\/www.bakedbyanintrovert.com\/best-cheesecake-recipe\/#subscribe)\n- [Cookbook](https:\/\/www.bakedbyanintrovert.com\/bake-therapy-cookbook\/)\n- [Shop](https:\/\/www.bakedbyanintrovert.com\/shop\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"*This post may contain affiliate links. [Read the full disclosure here.](https:\/\/www.bakedbyanintrovert.com\/disclaimer\/)*\n\nLearn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time.\n\n![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-1.jpg)\n\nIt’s no secret, I love [cheesecake](https:\/\/www.bakedbyanintrovert.com\/cheesecake-recipes\/). Who doesn’t? I love the process of making it.\n\nBut, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce.\n\n[Nutella cheesecake](https:\/\/www.bakedbyanintrovert.com\/nutella-cheesecake\/) is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this [banana pudding cheesecake](https:\/\/www.bakedbyanintrovert.com\/banana-pudding-cheesecake\/), [cappuccino cheesecake](https:\/\/www.bakedbyanintrovert.com\/cappuccino-cheesecake\/), and [butterfinger cheesecake](https:\/\/www.bakedbyanintrovert.com\/butterfinger-cheesecake-caramel-drizzle\/) a try\\!\n\nI often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection.\n\nI’ll discuss each little step, every ingredient, and how to avoid those pesky cracks.\n\n## **Why this cheesecake recipe works**\n- Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most.\n- My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking.\n- A low baking temperature and water bath are used to create the creamiest texture you’ve ever had.\n\n![slice of cheesecake topped with fresh berries on a white plate](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-3.jpg)\n\n## Ingredients\n- **Graham crackers:** The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also.\n- **Sugar:** Granulated white sugar is in the crust and the filling.\n- **Butter:** Melted butter is the “glue” the holds the crust together.\n- **Cream cheese:** Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers.\n- **Sour cream:** Heavy cream or plain Greek yogurt work for this recipe also.\n- **Vanilla extract:** Choose a high-quality pure vanilla extract.\n- **Eggs:** Give a smoother texture.\n***\n## How do you make a cheesecake from scratch?\nThe most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.\n\nPersonally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”.\n\nIf you want to reduce calories, try making [mini cheesecakes](https:\/\/www.bakedbyanintrovert.com\/mini-cheesecakes\/) instead. This way you can easily control the portion size.\n\n### Step 1: Make the crust\nCombine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand.\n\nPress the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust.\n\nBake the crust for about 10 minutes then let it cool completely before adding the filling.\n\n![Process shots for making cheesecake crust](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/Crust-process-for-the-best-cheesecake.jpg)\n\n### Step 2: Make the filling\nThis recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs.\n\nMost of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture.\n\nI also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added.\n\nExcess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top.\n\nUse stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.\n\nScrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined.\n\nThen, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.\n\nPour the batter into the cooled crust.\n\n![Process for making the best cheesecake filling](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/Cheesecake-filling.jpg)\n\n### Step 3: Prepare a water bath\nA water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky.\n\nI get so many emails from people who ruined their cake because water seeped into the pan.\n\nThe trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil.\n\nFor an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan.\n\nFill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven.\n\nUse this [free download](https:\/\/www.dropbox.com\/s\/j9ujm7ndxpgooih\/How%20to%20Prevent%20Water%20Leaking%20in%20a%20Water%20Bath.pdf?dl=1) to get a printout of how to properly use a water bath and prevent leaks.\n\n### Step 4: Cook and cool\nAlways cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through.\n\nAnd cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven.\n\nAnother way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour.\n\nRemove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature.\n\n![The best cheesecake slice on a plate with a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/The-Best-Cheesecake_640-2.jpg)\n\n## Always plan ahead\nCheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way.\n\nSo be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon.\n\nIf you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had\\!\n***\n## Tips for making the best cheesecake recipe\n- Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.\n- Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula.\n- For the creamiest texture, be sure to use a water bath.\n- After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour.\n### More homemade cheesecake recipes you’ll love\n- [Sopapilla Cheesecake](https:\/\/www.bakedbyanintrovert.com\/sopapilla-cheesecake\/)\n- [Oreo Cheesecake](https:\/\/www.bakedbyanintrovert.com\/oreo-cheesecake\/)\n- [No-Bake Cheesecake](https:\/\/www.bakedbyanintrovert.com\/no-bake-cheesecake\/)\n- [Strawberry Cheesecake](https:\/\/www.bakedbyanintrovert.com\/strawberry-cheesecake\/)\n- [Triple Chocolate Cheesecake](https:\/\/www.bakedbyanintrovert.com\/triple-chocolate-cheesecake\/)\n- [Raspberry Lemon Cheesecake Bars](https:\/\/www.bakedbyanintrovert.com\/raspberry-lemon-cheesecake-bars\/)\n\n4\\.65 from 251 votes\n\n![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https:\/\/www.bakedbyanintrovert.com\/wp-content\/uploads\/2020\/04\/How-to-Make-the-Best-Cheesecake-Recipe-Image-300x300.jpg)\n\nLearn how to make the best cheesecake with this melt in your mouth recipe\\!\n\n[Jen Sobjack](https:\/\/www.bakedbyanintrovert.com\/about\/)\n\n#### For the Crust\n- 2 cups  (198 g) graham cracker crumbs, about 16 whole crackers\n- ¼ cup  (50 g) granulated sugar\n- 5 tablespoons   unsalted butter, melted\n\n#### For the Cheesecake\n- 32 ounces  (908 g) cream cheese, softened\n- 1 ⅓ cups  (267 g) granulated sugar\n- 1 cup  (227 g) sour cream, room temperature\n- 1 tablespoon   vanilla extract\n- 4   large eggs, room temperature, lightly beaten\n\n#### Make the Crust\n- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.\n- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.\n\n#### Make the Cheesecake\n- Reduce the oven temperature to 300ºF.\n- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.\n- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.\n- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.\n- Remove the sides of the pan just before serving. Garnish with berries and\/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.\n\n- You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.\n- Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.\n- **Prevent a soggy cheesecake\\!** Read my helpful tips for a [leakproof water bath](https:\/\/www.bakedbyanintrovert.com\/prevent-your-cheesecake-water-bath-from-leaking\/).\n\nServing: 1slice \\| Calories: 529kcal \\| Carbohydrates: 42g \\| Protein: 8g \\| Fat: 37g \\| Saturated Fat: 21g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 10g \\| Trans Fat: 0\\.2g \\| Cholesterol: 155mg \\| Sodium: 357mg \\| Potassium: 172mg \\| Fiber: 0\\.5g \\| Sugar: 33g \\| Vitamin A: 1360IU \\| Vitamin C: 0\\.2mg \\| Calcium: 114mg \\| Iron: 1mg\n\nThe nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.\n\nCourse: Dessert\n\nCuisine: American","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

3 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.bakedbyanintrovert.com/best-cheesecake-recipe/
Last Crawled	2026-04-07 22:35:28 (3 days ago)
First Indexed	2016-07-14 18:58:12 (9 years ago)
HTTP Status Code	200
Meta Title	The Best Cheesecake Recipe - Baked By An Introvert
Meta Description	Learn how to make the Best Cheesecake EVER with this melt in your mouth recipe! Follow these simple tips for a creamy crack-free cheesecake.
Meta Canonical	null
Boilerpipe Text	This post may contain affiliate links. Read the full disclosure here. Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time. It’s no secret, I love cheesecake . Who doesn’t? I love the process of making it. But, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce. Nutella cheesecake is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this banana pudding cheesecake , cappuccino cheesecake , and butterfinger cheesecake a try! I often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection. I’ll discuss each little step, every ingredient, and how to avoid those pesky cracks. Why this cheesecake recipe works Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most. My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking. A low baking temperature and water bath are used to create the creamiest texture you’ve ever had. Ingredients Graham crackers: The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also. Sugar: Granulated white sugar is in the crust and the filling. Butter: Melted butter is the “glue” the holds the crust together. Cream cheese: Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers. Sour cream: Heavy cream or plain Greek yogurt work for this recipe also. Vanilla extract: Choose a high-quality pure vanilla extract. Eggs: Give a smoother texture. How do you make a cheesecake from scratch? The most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture. Personally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”. If you want to reduce calories, try making mini cheesecakes instead. This way you can easily control the portion size. Step 1: Make the crust Combine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand. Press the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust. Bake the crust for about 10 minutes then let it cool completely before adding the filling. Step 2: Make the filling This recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs. Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture. I also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added. Excess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top. Use stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy. Scrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined. Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula. Pour the batter into the cooled crust. Step 3: Prepare a water bath A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky. I get so many emails from people who ruined their cake because water seeped into the pan. The trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil. For an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan. Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven. Use this free download to get a printout of how to properly use a water bath and prevent leaks. Step 4: Cook and cool Always cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through. And cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven. Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour. Remove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature. Always plan ahead Cheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way. So be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon. If you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had! Tips for making the best cheesecake recipe Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe. Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula. For the creamiest texture, be sure to use a water bath. After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour. More homemade cheesecake recipes you’ll love Sopapilla Cheesecake Oreo Cheesecake No-Bake Cheesecake Strawberry Cheesecake Triple Chocolate Cheesecake Raspberry Lemon Cheesecake Bars 4.65 from 251 votes Learn how to make the best cheesecake with this melt in your mouth recipe! Jen Sobjack For the Crust 2 cups ( 198 g ) graham cracker crumbs , about 16 whole crackers ¼ cup ( 50 g ) granulated sugar 5 tablespoons unsalted butter , melted For the Cheesecake 32 ounces ( 908 g ) cream cheese , softened 1 ⅓ cups ( 267 g ) granulated sugar 1 cup ( 227 g ) sour cream , room temperature 1 tablespoon vanilla extract 4 large eggs , room temperature, lightly beaten Make the Crust Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling. Make the Cheesecake Reduce the oven temperature to 300ºF. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight. Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator. You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan. Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven. Prevent a soggy cheesecake! Read my helpful tips for a leakproof water bath . Serving: 1 slice \| Calories: 529 kcal \| Carbohydrates: 42 g \| Protein: 8 g \| Fat: 37 g \| Saturated Fat: 21 g \| Polyunsaturated Fat: 2 g \| Monounsaturated Fat: 10 g \| Trans Fat: 0.2 g \| Cholesterol: 155 mg \| Sodium: 357 mg \| Potassium: 172 mg \| Fiber: 0.5 g \| Sugar: 33 g \| Vitamin A: 1360 IU \| Vitamin C: 0.2 mg \| Calcium: 114 mg \| Iron: 1 mg The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe. Course: Dessert Cuisine: American
Markdown	[Skip to content](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#main) [GET MY COOKBOOK --\>](https://a.co/d/g9xbGNn) [The Recipe Index](https://www.bakedbyanintrovert.com/recipe-index/) [![Baked by an Introvert logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2024/04/Baked-by-an-Introvert.png)](https://www.bakedbyanintrovert.com/) - [Recipe Index](https://www.bakedbyanintrovert.com/recipe-index/) - [Baking Basics](https://www.bakedbyanintrovert.com/baking-basics/) - [About](https://www.bakedbyanintrovert.com/about/) - [Subscribe](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#subscribe) - [Cookbook](https://www.bakedbyanintrovert.com/bake-therapy-cookbook/) - [Shop](https://www.bakedbyanintrovert.com/shop/) [GET MY COOKBOOK --\>](https://a.co/d/0f7wvX0) [![Baked by an Introvert logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2024/04/Baked-by-an-Introvert.png)](https://www.bakedbyanintrovert.com/) [Home](https://www.bakedbyanintrovert.com/) / [Cheesecakes](https://www.bakedbyanintrovert.com/cheesecake-recipes/) / The Best Cheesecake Recipe # The Best Cheesecake Recipe By[Jen Sobjack](https://www.bakedbyanintrovert.com/about/) Posted on May 16, 2019 May 31, 2025 Updated on May 31, 2025 [Jump to Recipe](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false) [Save Recipe](https://app.grow.me/) [Saved\!](https://app.grow.me/) This post may contain affiliate links. [Read the full disclosure here.](https://www.bakedbyanintrovert.com/disclaimer/) Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time. ![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-1.jpg) It’s no secret, I love [cheesecake](https://www.bakedbyanintrovert.com/cheesecake-recipes/). Who doesn’t? I love the process of making it. But, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce. [Nutella cheesecake](https://www.bakedbyanintrovert.com/nutella-cheesecake/) is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this [banana pudding cheesecake](https://www.bakedbyanintrovert.com/banana-pudding-cheesecake/), [cappuccino cheesecake](https://www.bakedbyanintrovert.com/cappuccino-cheesecake/), and [butterfinger cheesecake](https://www.bakedbyanintrovert.com/butterfinger-cheesecake-caramel-drizzle/) a try\! I often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection. I’ll discuss each little step, every ingredient, and how to avoid those pesky cracks. ## Why this cheesecake recipe works - Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most. - My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking. - A low baking temperature and water bath are used to create the creamiest texture you’ve ever had. ![slice of cheesecake topped with fresh berries on a white plate](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-3.jpg) ## Ingredients - Graham crackers: The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also. - Sugar: Granulated white sugar is in the crust and the filling. - Butter: Melted butter is the “glue” the holds the crust together. - Cream cheese: Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers. - Sour cream: Heavy cream or plain Greek yogurt work for this recipe also. - Vanilla extract: Choose a high-quality pure vanilla extract. - Eggs: Give a smoother texture. * ## How do you make a cheesecake from scratch? The most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture. Personally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”. If you want to reduce calories, try making [mini cheesecakes](https://www.bakedbyanintrovert.com/mini-cheesecakes/) instead. This way you can easily control the portion size. ### Step 1: Make the crust Combine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand. Press the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust. Bake the crust for about 10 minutes then let it cool completely before adding the filling. ![Process shots for making cheesecake crust](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/Crust-process-for-the-best-cheesecake.jpg) ### Step 2: Make the filling This recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs. Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture. I also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added. Excess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top. Use stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy. Scrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined. Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula. Pour the batter into the cooled crust. ![Process for making the best cheesecake filling](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/Cheesecake-filling.jpg) ### Step 3: Prepare a water bath A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky. I get so many emails from people who ruined their cake because water seeped into the pan. The trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil. For an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan. Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven. Use this [free download](https://www.dropbox.com/s/j9ujm7ndxpgooih/How%20to%20Prevent%20Water%20Leaking%20in%20a%20Water%20Bath.pdf?dl=1) to get a printout of how to properly use a water bath and prevent leaks. ### Step 4: Cook and cool Always cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through. And cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven. Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour. Remove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature. ![The best cheesecake slice on a plate with a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-2.jpg) ## Always plan ahead Cheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way. So be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon. If you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had\! * ## Tips for making the best cheesecake recipe - Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe. - Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula. - For the creamiest texture, be sure to use a water bath. - After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour. ### More homemade cheesecake recipes you’ll love - [Sopapilla Cheesecake](https://www.bakedbyanintrovert.com/sopapilla-cheesecake/) - [Oreo Cheesecake](https://www.bakedbyanintrovert.com/oreo-cheesecake/) - [No-Bake Cheesecake](https://www.bakedbyanintrovert.com/no-bake-cheesecake/) - [Strawberry Cheesecake](https://www.bakedbyanintrovert.com/strawberry-cheesecake/) - [Triple Chocolate Cheesecake](https://www.bakedbyanintrovert.com/triple-chocolate-cheesecake/) - [Raspberry Lemon Cheesecake Bars](https://www.bakedbyanintrovert.com/raspberry-lemon-cheesecake-bars/) ## The Best Cheesecake Recipe 4\.65 from 251 votes [Print](https://www.bakedbyanintrovert.com/wprm_print/the-best-cheesecake-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false) [Rate](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#commentform) ![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/How-to-Make-the-Best-Cheesecake-Recipe-Image-300x300.jpg) Learn how to make the best cheesecake with this melt in your mouth recipe\! [Jen Sobjack](https://www.bakedbyanintrovert.com/about/) Prep Time 1 hour hour 25 minutes minutes Cook Time 1 hour hour 17 minutes minutes Additional Time 4 hours hours Total Time 6 hours hours 42 minutes minutes Servings 12 ### Ingredients #### For the Crust - 2 cups (198 g) graham cracker crumbs, about 16 whole crackers - ¼ cup (50 g) granulated sugar - 5 tablespoons unsalted butter, melted #### For the Cheesecake - 32 ounces (908 g) cream cheese, softened - 1 ⅓ cups (267 g) granulated sugar - 1 cup (227 g) sour cream, room temperature - 1 tablespoon vanilla extract - 4 large eggs, room temperature, lightly beaten Cook Mode Prevent your screen from going dark ### Instructions #### Make the Crust - Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. - Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling. #### Make the Cheesecake - Reduce the oven temperature to 300ºF. - In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. - Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. - Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight. - Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator. ### Notes - You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan. - Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven. - Prevent a soggy cheesecake\! Read my helpful tips for a [leakproof water bath](https://www.bakedbyanintrovert.com/prevent-your-cheesecake-water-bath-from-leaking/). ### Nutrition Serving: 1slice \\| Calories: 529kcal \\| Carbohydrates: 42g \\| Protein: 8g \\| Fat: 37g \\| Saturated Fat: 21g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 10g \\| Trans Fat: 0\.2g \\| Cholesterol: 155mg \\| Sodium: 357mg \\| Potassium: 172mg \\| Fiber: 0\.5g \\| Sugar: 33g \\| Vitamin A: 1360IU \\| Vitamin C: 0\.2mg \\| Calcium: 114mg \\| Iron: 1mg The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe. Course: Dessert Cuisine: American ### Did You Make This Recipe? Be sure to share with me on Instagram, Pinterest, or Youtube\! [Rate this Recipe](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#commentform) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fwp-content%2Fuploads%2F2020%2F04%2FThe-Best-Cheesecake_640-2.jpg&description=Learn+how+to+make+the+best+cheesecake+with+this+melt+in+your+mouth+recipe%21%C2%A0&is_video=false) [Share Recipe](https://www.facebook.com/share.php?u=https%3A%2F%2Fwww.bakedbyanintrovert.com%2Fbest-cheesecake-recipe%2F) ## Post navigation [PreviousSouthern Cornbread](https://www.bakedbyanintrovert.com/southern-cornbread/) [NextPineapple Coconut Cake](https://www.bakedbyanintrovert.com/pineapple-coconut-cake/) 4\.65 from 251 votes ([193 ratings without comment](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/)) ### Leave a Reply [Cancel reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#respond) ## 298 Comments ## Comments navigation [Older comments](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-16/#comments) 1. Addie says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-188079) ![5 stars](https://www.bakedbyanintrovert.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) First time making, and I had to do substitutions from my lack of cream cheese. I subbed out half of the cream cheese for a blended sweet potato, then made them as miniatures in muffin tins. I’ve never made a baked cheese cake, yet even with substitutions, it worked perfectly. I used half Graham crackers, half gingersnaps for the crust, and made 2× the recipe for the, making 24 crust heavy cakes. Even after overbaking the crusts (7 min) they turned out smooth and delicious, uncracked. It’s a good way to sneak nutrients into a desert while cutting some of the fat. [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-188079) 2. Christy says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-187394) This is the best cheesecake ever!!!!! I would love to put a mirror glaze on it but it will need to be frozen. Will this change the creamy consistency of the cake? This is what we love about it\! [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-187394) 1. Jen Sobjack says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-187461) It shouldn’t change the consistency as long as you bring it to room temperature before serving. [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-187461) 3. Angie says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-187118) ![5 stars](https://www.bakedbyanintrovert.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My family LOVES cheesecake and this is their favorite recipe\! [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-187118) 4. Salman says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-185547) ![5 stars](https://www.bakedbyanintrovert.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This recipe is so well explained! I really like how you shared the tip about folding the eggs in gently to avoid cracks—that’s something I always struggled with. The water bath method is also a game changer for getting that creamy texture. Can’t wait to try this and maybe even top it with some homemade fruit sauce for extra flavor. [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-185547) 5. James says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-180610) ![5 stars](https://www.bakedbyanintrovert.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Jen’s cheesecake recipe is without equal on the world wide web. Artificial Intelligence bots have tried to improve it, however, the divine nature of this masterpiece puts it on a level that is reachable by mere creations of mankind. How can I attest to the fact that this recipe comes through Jen from a higher power? Simple. It’s a very forgiving and even when multiple substitutions are foisted upon it, It still comes out reliably delicious and a constant crowd pleaser\! [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-180610) 6. Shelby says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-166044) Jen, I found your recipe years ago and have been making it several times a year since then, including last night. I had run out of foil and thought I was so clever for using an oven bag. Then today, I was sharing the recipe with a friend and saw your article about using the oven bag! 🤣 Thanks for years of delicious cheesecake\! [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-166044) 1. Jen Sobjack says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-166319) Thanks, Shelby! I’m so extremely happy to hear you love the recipe and found the oven bag method helpful. I also though I invented something when I shared it for the first time. [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-166319) 7. Maria says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-164927) I have now made this recipe 2 times. 1. it is so easy to make and always come out good. 2. Everyone loves it 😍 the texture is great and flavor is awesome. [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-164927) 8. Nancy says: [at](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-17/#comment-164408) ![5 stars](https://www.bakedbyanintrovert.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Definitely Five stars!!\! Amazingly creamy cheesecake.\! [Reply](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#comment-164408) ## Comments navigation [Older comments](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/comment-page-16/#comments) ![Jen Sobjack Headshot](https://www.bakedbyanintrovert.com/wp-content/uploads/2018/08/Jen-Sobjack-Headshot.jpg) ### Meet jen Here at Baked by an Introvert, you will find well-tested recipes for desserts and baked goods that I’ve created in my own kitchen. Each recipe includes step-by-step instructions with as much detail as possible so you can have 100% success when baking from my site. [About Jen](https://www.bakedbyanintrovert.com/about/) * #### Other Reader Favs - [![Front view of Ciabatta Bread cut in half so the inside is visible.](https://www.bakedbyanintrovert.com/wp-content/uploads/2018/05/Ciabatta-Bread-Recipe-Image-640x640.jpg)](https://www.bakedbyanintrovert.com/ciabatta-bread/) ## [Ciabatta Bread](https://www.bakedbyanintrovert.com/ciabatta-bread/) - [![basic muffins with one broken open so the inside is visible](https://www.bakedbyanintrovert.com/wp-content/uploads/2019/04/Basic-Muffin-Recipe-Image-640x640.jpg)](https://www.bakedbyanintrovert.com/basic-muffin-recipe/) ## [Basic Muffin Recipe](https://www.bakedbyanintrovert.com/basic-muffin-recipe/) - [![Overhead of banana cookies on a wire rack.](https://www.bakedbyanintrovert.com/wp-content/uploads/2023/02/banana-cookies-recipe-640x640.jpg)](https://www.bakedbyanintrovert.com/banana-cookies/) ## [Banana Cookies](https://www.bakedbyanintrovert.com/banana-cookies/) - [![Side view of slice of strawberry cheesecake on white plate.](https://www.bakedbyanintrovert.com/wp-content/uploads/2018/05/Strawberry-Cheesecake-Recipe-Image-640x640.jpg)](https://www.bakedbyanintrovert.com/strawberry-cheesecake/) ## [Strawberry Cheesecake](https://www.bakedbyanintrovert.com/strawberry-cheesecake/) * #### Featured On ![Redbook logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2022/03/Redbook-Logo.png) ![Huffington Post logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2022/03/huffpost-logo.png) ![Delish logo.](https://demos.restored316.com/limoncella-theme/wp-content/uploads/sites/40/2023/07/delish.jpg) ![Buzzfeed Logo.](https://demos.restored316.com/limoncella-theme/wp-content/uploads/sites/40/2023/07/buzzfeed.jpg) ![Woman's Day logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2022/03/womans-day.png) ![Country Living logo.](https://www.bakedbyanintrovert.com/wp-content/uploads/2022/03/country-living-logo.png) - [Terms of Use](https://www.bakedbyanintrovert.com/terms-use/) - [Disclaimer](https://www.bakedbyanintrovert.com/disclaimer/) - [Accessibility Statement](https://www.bakedbyanintrovert.com/accessibility-statement/) - [Privacy Policy](https://www.bakedbyanintrovert.com/privacy-policy/) - [Contact](https://www.bakedbyanintrovert.com/contact/) © 2026 Baked By An Introvert - [Recipe Index](https://www.bakedbyanintrovert.com/recipe-index/) - [Baking Basics](https://www.bakedbyanintrovert.com/baking-basics/) - [About](https://www.bakedbyanintrovert.com/about/) - [Subscribe](https://www.bakedbyanintrovert.com/best-cheesecake-recipe/#subscribe) - [Cookbook](https://www.bakedbyanintrovert.com/bake-therapy-cookbook/) - [Shop](https://www.bakedbyanintrovert.com/shop/) ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. Please try again.
Readable Markdown	This post may contain affiliate links. [Read the full disclosure here.](https://www.bakedbyanintrovert.com/disclaimer/) Learn how to make the best cheesecake with this melt in your mouth recipe! Follow these simple tips to ensure your cheesecake turns out light, creamy, and free of cracks every single time. ![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-1.jpg) It’s no secret, I love [cheesecake](https://www.bakedbyanintrovert.com/cheesecake-recipes/). Who doesn’t? I love the process of making it. But, even more than that, I love eating it. I can’t resist a thick, creamy homemade cheesecake full tangy vanilla flavor on a buttery graham cracker crust. It’s phenomenal with raspberry sauce. [Nutella cheesecake](https://www.bakedbyanintrovert.com/nutella-cheesecake/) is by far my most favorite. It’s wildly popular! If you end up making it then, I suggest also giving this [banana pudding cheesecake](https://www.bakedbyanintrovert.com/banana-pudding-cheesecake/), [cappuccino cheesecake](https://www.bakedbyanintrovert.com/cappuccino-cheesecake/), and [butterfinger cheesecake](https://www.bakedbyanintrovert.com/butterfinger-cheesecake-caramel-drizzle/) a try\! I often get asked what my secret is when it comes to making cheesecake. So today I’m sharing my favorite tips and tricks for cheesecake perfection. I’ll discuss each little step, every ingredient, and how to avoid those pesky cracks. ## Why this cheesecake recipe works - Quality ingredients make all the difference! Choose a full-fat brick cream cheese from a top brand. Philadelphia cream cheese is what I use most. - My technique for folding the eggs in at the very end eliminated excess air in the batter. This helps prevent the cheesecake from cracking. - A low baking temperature and water bath are used to create the creamiest texture you’ve ever had. ![slice of cheesecake topped with fresh berries on a white plate](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-3.jpg) ## Ingredients - Graham crackers: The crust is made from graham cracker crumbs but you could use vanilla Oreos or vanilla wafers also. - Sugar: Granulated white sugar is in the crust and the filling. - Butter: Melted butter is the “glue” the holds the crust together. - Cream cheese: Full-fat brick-style cream cheese is best! Don’t try to use the whipped stuff in plastic containers. - Sour cream: Heavy cream or plain Greek yogurt work for this recipe also. - Vanilla extract: Choose a high-quality pure vanilla extract. - Eggs: Give a smoother texture. * ## How do you make a cheesecake from scratch? The most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture. Personally, I like to use Philadelphia, but any good quality cream cheese will do. And make sure it’s full-fat. Cheesecakes are not meant to be “light”. If you want to reduce calories, try making [mini cheesecakes](https://www.bakedbyanintrovert.com/mini-cheesecakes/) instead. This way you can easily control the portion size. ### Step 1: Make the crust Combine melted butter with sugar and graham cracker crumbs. The crumbs should resemble wet sand. Press the mixture into the bottom of the pan and about an inch up the sides. Make sure press it firmly to build a tight, firm crust. Bake the crust for about 10 minutes then let it cool completely before adding the filling. ![Process shots for making cheesecake crust](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/Crust-process-for-the-best-cheesecake.jpg) ### Step 2: Make the filling This recipe contains 4 8-ounce packages of cream cheese, but that’s not the only thing it needs. Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields velvety texture. I also add 4 eggs to hold everything together. It’s important not to whip too much air into the batter once the eggs are added. Excess air in the eggs will cause the filling to rise during baking. As the cheesecake cools, it will deflate. This is what causes those ugly cracks in the top. Use stand mixer fitted with the paddle attachment or a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy. Scrape down the sides and bottom of the bowl. Beat in the sugar, sour cream, and vanilla until well combined. Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula. Pour the batter into the cooled crust. ![Process for making the best cheesecake filling](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/Cheesecake-filling.jpg) ### Step 3: Prepare a water bath A water bath creates steam inside the oven which helps cook the cheesecake without drying it out. It’s a method I swear by but it can be tricky. I get so many emails from people who ruined their cake because water seeped into the pan. The trick to keeping the water out is to wrap the pan in aluminum foil that is extra wide. Look for 18-inch wide heavy-duty foil. For an extra layer of protection, you can also set the pan inside an oven bag and roll the sides down to meet the top of the pan. Fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the whole thing in the oven. Use this [free download](https://www.dropbox.com/s/j9ujm7ndxpgooih/How%20to%20Prevent%20Water%20Leaking%20in%20a%20Water%20Bath.pdf?dl=1) to get a printout of how to properly use a water bath and prevent leaks. ### Step 4: Cook and cool Always cook on the lower third rack of the oven. This helps keep the top from getting too brown before the cheesecake has cooked through. And cook just until the outer edge has set, but the center is still jiggly and looks wet. This takes about 1 hour but it could take a little longer depending on your oven. Another way to ensure your cheesecake remains free of cracks is to allow it to cool gradually. Turn the oven off and leave it in the oven with the door closed for 1 hour. Remove it from the water bath, run a knife around the outside edge to loosen it from the pan, and let the it cool to room temperature. ![The best cheesecake slice on a plate with a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/The-Best-Cheesecake_640-2.jpg) ## Always plan ahead Cheesecake needs to be refrigerated for at least 4 hours for it to finish setting up. I prefer to let my cheesecake chill overnight. The texture seems to turn out best this way. So be sure to allow ample time to make and chill before serving it. You will be disappointed if you cut into the cheesecake too soon. If you take these steps into consideration, I promise you will have the best homemade cheesecake you’ve ever had\! * ## Tips for making the best cheesecake recipe - Begin with room temperature ingredients. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe. - Don’t incorporate air into the eggs by beating them in with a mixer. Instead, gently fold the eggs in at the very end by using a silicone spatula. - For the creamiest texture, be sure to use a water bath. - After the cheesecake bakes for an hour, turn off the oven and let it sit inside for another hour. ### More homemade cheesecake recipes you’ll love - [Sopapilla Cheesecake](https://www.bakedbyanintrovert.com/sopapilla-cheesecake/) - [Oreo Cheesecake](https://www.bakedbyanintrovert.com/oreo-cheesecake/) - [No-Bake Cheesecake](https://www.bakedbyanintrovert.com/no-bake-cheesecake/) - [Strawberry Cheesecake](https://www.bakedbyanintrovert.com/strawberry-cheesecake/) - [Triple Chocolate Cheesecake](https://www.bakedbyanintrovert.com/triple-chocolate-cheesecake/) - [Raspberry Lemon Cheesecake Bars](https://www.bakedbyanintrovert.com/raspberry-lemon-cheesecake-bars/) 4\.65 from 251 votes ![A slice of cheesecake topped with fresh berries and a fork taking out a bite.](https://www.bakedbyanintrovert.com/wp-content/uploads/2020/04/How-to-Make-the-Best-Cheesecake-Recipe-Image-300x300.jpg) Learn how to make the best cheesecake with this melt in your mouth recipe\! [Jen Sobjack](https://www.bakedbyanintrovert.com/about/) #### For the Crust - 2 cups (198 g) graham cracker crumbs, about 16 whole crackers - ¼ cup (50 g) granulated sugar - 5 tablespoons unsalted butter, melted #### For the Cheesecake - 32 ounces (908 g) cream cheese, softened - 1 ⅓ cups (267 g) granulated sugar - 1 cup (227 g) sour cream, room temperature - 1 tablespoon vanilla extract - 4 large eggs, room temperature, lightly beaten #### Make the Crust - Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. - Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling. #### Make the Cheesecake - Reduce the oven temperature to 300ºF. - In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. - Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. - Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight. - Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator. - You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan. - Oven temperatures can vary which means your cheesecake may need more time to bake. You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven. - Prevent a soggy cheesecake\! Read my helpful tips for a [leakproof water bath](https://www.bakedbyanintrovert.com/prevent-your-cheesecake-water-bath-from-leaking/). Serving: 1slice \\| Calories: 529kcal \\| Carbohydrates: 42g \\| Protein: 8g \\| Fat: 37g \\| Saturated Fat: 21g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 10g \\| Trans Fat: 0\.2g \\| Cholesterol: 155mg \\| Sodium: 357mg \\| Potassium: 172mg \\| Fiber: 0\.5g \\| Sugar: 33g \\| Vitamin A: 1360IU \\| Vitamin C: 0\.2mg \\| Calcium: 114mg \\| Iron: 1mg The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe. Course: Dessert Cuisine: American
Shard	189 (laksa)
Root Hash	2566924902256632989
Unparsed URL	com,bakedbyanintrovert!www,/best-cheesecake-recipe/ s443