Best cheesecake ever. It doesn't crack. It's crumbly but not dry. It has a THICK, buttery graham cracker crust. It's the best.
The end.
Seriously.
So. good.
I don't have a lot of words about this. I've made cheesecake a number of times, but I've never shared my go-to recipe with you all, which frankly seems like a crime against humanity. Or against lemon-sugarers, at least.
Cheesecake has a bad rep for being difficult and finicky - which it can be. I've tested SO many recipes over the years, all of them claiming to be the best of course, but it wasn't until I started tweaking and making it my own that I really came into my cheesecake game.
Yup. I just said that.
So, I don't like cheesecake that's too creamy. It't not custard, after all. I like it to be creamy AND crumbly - not too dense, not too fluffy. I like a thick crust, and graham cracker is the way to go.
I don't want to have to worry about over-mixing, under-mixing, wrapping my pan in aluminum foil. This recipe has solved all of my #cheesecakeproblems.
Start with room temperature cream cheese - and don't buy the cheap stuff. The cheap cream cheese has a funky texture and higher water content - so go with the good stuff. And NEVER, EVER use low or reduced fat (or heaven forbid, fat-free) cream cheese. It's a cheesecake, folks. It is what it is. Own it.
Also at room temperature? Eggs and sour cream. Just set them out 30 minutes before and they'll be fine.
Now, don't go in with the idea that you CAN'T under or over mix this batter - you can. But follow the recipe exactly and you'll be fine. Don't overthink it.
Yes, this recipe does require a water bath, but I've found a way to avoid the soggy crust from a leaky springform pan. Aluminum foil will do the job - about 80% of the time. If you don't wrap it perfectly, your pan will always leak.
I left the aluminum foil method in the instructions, but there's a BETTER way! If you are using a 9-inch springform pan, run to your nearest baking supply store and purchase a 10-inch aluminum round cake pan with 3″ sides. Your springform pan will fit right into it, and voila - leak proof pan.
I use my big turkey roasting pan for my water bath and it works great - also gives the pan another use the other 364 days of the year.
Make sure you leave plenty of time to let your finished cake refrigerate for 12-24 hours before you eat it. It will be hard, (#cheesecakeproblems) but you will be rewarded with the best darn cheesecake of your life.
I love this cheesecake plain, but it's great with cherries, chocolate, berry compote, caramel...can't go wrong.
Hope you love it as much as we do.
Enjoy!
