best cheesecake

Check out this recipe for the absolute best strawberry cheesecake from Delish.com!

Strawberry Cheesecake

8-oz. blocks cream cheese,

c. sugar

eggs

sour cream

pure vanilla extract

lemon

strawberries,

graham crackers, crushed

tbsp. butter, melted

sugar

kosher salt

strawberry preserves

water (or lemon juice)

Great recipe! I used 8tbs of butter for 15 whole graham crackers because the crust still seemed too dry after 5tbsp. Baked the cheesecake for an hour and it really turned out fantastic. I couldn't do a water bath because my springform dish was too large for my roasting pan so I placed a roasting pan with water on the bottom rack and the cheesecake was on the rack above it. Did the trick just as well. Thanks for the recipe!

Made this twice, baking for under an hour both times and both times it cracked significantly while cooling. Flavor is good though

II love this recipe. I have already done it 4 times and I have been perfecting it. I made two for Mother's Day and I will give them in some nice Party City cake boxes as a gift. As for the doubts of other reviews, I will tell you in relation to the time of cooling in the oven, that when I left it in the oven for an hour with the open door, the cheesecake that had been baked perfect, in fact cracked after leaving it in the oven.  I cooled these last ones on the stove top and they didn't cracked. The other question regarding the number of crackers, I used one of the packages that comes in the box of Honey Maid graham crackers and it was the exact amount for the crust. This cheesecake is really delicious!!!

Turned out really well, just not sure how to get my sides cleaner. I will be using this recipe again.

1. Lack of clarity. I had to refer to other recipes to see if I was doing it right. 

2. "Cool in oven" resulted it what originally looked almost perfect to the burnt dry mess you see.

3. Texture was leathery. 

4. I learned a lot of what not to do by following this recipe.

Cake came out phenomenal! Wonderful recipe

First time making a cheesecake, it cake out so perfect. Thank you!

Are you supposed to add the preserve glaze right away off the stove? I'm going to anyways. Hopefully this turns out well!

The video says the glaze has water in it but the recipe only says lemon juice. I put a little bit of both in mine 2 be safe. Its DELICIOUS. My family enjoyed it

Came out AMAZING..... I strawberries...blueberries and raspberries...i did NOT use the lemon zest...i didn't have..lol but still MY GOODNESS I SHOCKED MYSELF. Made this for boyfriend's 1st birthday i celebrated with him...and he LOVED IT. people didn't believe i made it...because i bought the golden cardboard plate lol....

No mater what I top it with, this is my go-to recipe for cheese cake!

I thought it was strange to let the cheesecake "cool in the oven" but did it anyway.  I wish I had not followed that directive.  What started out looking yummy when it had cooked an hour and 10 min turned out to be an overcooked dark brown mess after remaining in the oven when the oven was turned off.  I searched the comments for a rebuttal to the cooling in the oven, but couldn't find one so I ended up doing it.  It probably would have been a great recipe without that part.  Sorry I am out that time and money as now I have to throw it away.

https://streaming.hearstdigitalstudios.com/manual_upload/591b139ce694aa1dace90e93/mp4/Strawberry_Cheesecake_YOUTUBE_1494946734_4000_hd_v3.mp4

Our favorite recipe for the most classic of all cheesecakes.

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there's no water bath required!Be sure to check out my step-by-step video below the recipe!

The Best Cheesecake Recipe

graham cracker crumbs ((170 grams))

Tablespoons sugar

brown sugar ((can substitute white))

butter

oz cream cheese² (softened to room temperature (910 grams))

sugar (200 grams)

sour cream (160 grams)

vanilla extract

salt

eggs (room temperature, lightly beaten)

The BEST Cheesecake Recipe

Preheat oven to 325F (160C).

Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don&#039;t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!

Cheesecake

https://www.youtube.com/watch?v=O1fTQ_5dBw0

↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓

FULL PRINTABLE RECIPE: https://sugarspunrun.com/best-cheesecake-recipe/

Ingredients

1 Graham Cracker Crust click link for recipe
32 oz cream cheese* softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten
 
Instructions

Preheat oven to 325F (160C).
Prepare Graham Cracker crust in a 9” Springform pan according to recipe instructions (click on the link in the ingredients), pressing the crust firmly into the bottom and up the sides of your pan.
In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate air).
Add sugar and stir again until creamy.
Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated (don’t over-beat the cheesecake batter at this point, it’s a sure way to end up with cracks!). Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
Transfer to oven and bake on 325F (160C) for 75 minutes. Edges should have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly.
Remove from oven and allow to cool on top of the oven** for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
Enjoy!

Notes

*Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs. **I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

How to Make the Best Cheesecake Recipe

Everyone loves this smooth, creamy caramel cheesecake with a double dose of caramel. The caramel is in the filling and the topping.

The Best and Easiest Caramel Cheesecake

all-purpose flour

pecans

cinnamon

unsalted butter, softened

cream cheese,

brown sugar

vanilla

heavy cream

This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best!

Easy and Creamy Cheesecake

graham cracker crumbs

(8 ounce) blocks cream cheese, (softened to room temperature)

lemon juice, (optional)

Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.

Chill in the refrigerator while preparing the filling.

For the crust:

Preheat oven to 300f degrees.

Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.

Add eggs one at a time to the mixture and thoroughly combine.

The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).

Pour into pie crust.

Bake for about 65-70 minutes at 300f degrees. Allow cheesecake to cool completely in the refrigerator before serving (about 3-4 hours)

For the filling:

https://www.youtube.com/watch?v=uj-pC8MDZqc

This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best! Turns out perfect every time!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/easy-and-creamy-cheesecake/

How to make: Easy and Creamy Cheesecake

If you love RumChata, this boozy cinnamon cheesecake is for you. With a quick and easy graham cracker crust, perfect cream cheese filling, and cinnamon-sugar and whipped cream topping, it's a decadent dessert everyone will love.

Rumchata Cheesecake

Cooking spray

graham crackers (1 sleeve), finely crushed

tbsp. butter

(8-oz.) blocks cream cheese,

c. RumChata liqueur

cornstarch

Cool Whip

Cinnamon sugar

Caramel sauce

I whip my own cream! It's so much better.

Do you make your own whipped cream or buy whipped topping?

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.&nbsp;

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.

Made this for the family and was demanded this be done every year. I made my own rumchata whipped cream and homemade sea salt caramel to go on top. Best thing ever!

I had this beautiful cheesecake that had risen above the pan. I followed the directions and turned off the heat and cracked the door. I peeked at it about 20 minutes later. The whole thing fell and had a HUGE crack in three directions. I was devastated this was for Thanksgiving.  I can’t even “frost” it with whipped cream and cover the crack.  I’m so disappointed.

https://streaming.hearstdigitalstudios.com/3217d47e-f1bf-46b0-a788-728d9959ce39/video_rover_16x9_1080p_hd_1544216972_26019.mp4

RumChata Cheesecake Is Our New Boozy Dessert Obsession

Triple Coconut Cheesecake is made with a homemade graham cracker crust, and shredded coconut. You will not believe your tastebuds when you get a bite of this creamy cheesecake!

Triple Coconut Cheesecake

coconut

unsalted butter, melted

(3 packages) cream cheese, softened

vanilla bean paste

eggs,

oz coconut milk (about

coconut extract

heavy whipping cream

confectioners’ sugar

coconut milk

toasted coconut, for topping

Preheat the oven to 350°F.

If you are worried that your 10-inch springform...

If you are worried that your 10-inch springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.

In a medium bowl, combine the graham cracker...

In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.

Add the melted butter, and mix together until...

Add the melted butter, and mix together until well blended.

Pour the graham cracker mixture into the springform...

Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.

Bake crust at 350°F for 10-12 minutes, or...

Bake crust at 350°F for 10-12 minutes, or until light golden brown.

Remove from oven and allow to cool.

Preheat the oven to 325°F.

Place the cream cheese in a large bowl,...

Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.

Add the granulated sugar, cornstarch, vanilla bean paste...

Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.

Slowly add the beaten eggs to the bowl,...

Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.

Add the coconut milk and extract, if using,...

Add the coconut milk and extract, if using, and beat until combined.

Place the springform pan with the cooled coconut...

Place the springform pan with the cooled coconut crust into a large roasting pan.

Pour the cheesecake filling into the springform pan.

Place the roasting pan on the center rack...

Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake the cheesecake at 325°F for 60-70 minutes,...

Bake the cheesecake at 325°F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.

Carefully remove the roasting pan from the oven,...

Carefully remove the roasting pan from the oven, and remove the springform pan.

Allow the cheesecake to cool to room temperature,...

Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.

You can toast the coconut in the oven...

You can toast the coconut in the oven or in a skillet!

If toasting in the oven, preheat the oven...

If toasting in the oven, preheat the oven to 350°F.

Spread the coconut in an even layer on...

Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.

If toasting in a skillet, place the coconut...

If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.

Using a spatula, gently move the coconut around...

Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.

Remove from the heat and cool completely before...

Remove from the heat and cool completely before using.

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.

Using the whisk attachment, mix on high for...

Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.

Add the coconut milk and coconut extract, if...

Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.

Spread a thick layer of whipped cream on...

Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.

Return the cheesecake to the fridge, and allow...

Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/crla9blr8bvtn3frj4xx.mp4

This indulgent Triple Coconut Cheesecake is a swoon-worthy delight! With real cream cheese, coconut milk, and shredded coconut, it’s the perfect dessert for Easter, or for a summertime fete.

This is the perfect cheesecake: light, ultra creamy, and balanced in flavor! 

THE BEST CHEESECAKE RECIPE

graham crackers

unsalted butter

oz full-fat cream cheese (4 8 ounces blocks)

tsp salt

vanilla essence

heavy cream (1/2 cup)

sour cream (1 cup)

lemon juice

Grind your Graham crackers, sugar and butter in a food processor until really smooth

Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F

For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined

Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined

Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl

Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)

Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside

Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight

Decorate with whipped cream if you’d like &amp; serve!

Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.

I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious!

This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.

I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried!

I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.

It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already....

Top 9 best cheesecake recipes from across the web

The most viewed best cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Cheesecake

The Best Cheesecake Recipe

The BEST Cheesecake Recipe

The BEST Cheesecake Recipe

The Best and Easiest Caramel Cheese...

Easy and Creamy Cheesecake

Rumchata Cheesecake

Triple Coconut Cheesecake

THE BEST CHEESECAKE RECIPE

Top 9 best cheesecake recipes from across the web

The most viewed best cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Cheesecake

The Best Cheesecake Recipe

The BEST Cheesecake Recipe

The BEST Cheesecake Recipe

The Best and Easiest Caramel Cheese...

Easy and Creamy Cheesecake

Rumchata Cheesecake

Triple Coconut Cheesecake

THE BEST CHEESECAKE RECIPE

The most viewed best cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine