Stop Everything You’re Doing, The Perfect Cheesecake Has Been Found And It’s Delicious

Cheesecake – whether classic, strawberry, oreo or any other flavor – is a dessert sent by the dessert gods. Personally, I have gone searching high and low for the best cheesecake. In my opinion, nothing can beat the classic New York Cheesecake (although, I really want to try the one shown in an episode of FRIENDS). We’re excited about this cheesecake that seems to have taken the internet by storm. This classic cheesecake recipe has been saved over 1,00,000 times and might just be the next internet sensation. Go ahead, get your baking game on, it’s cheesecake time! 

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Perfect Cheesecake

The best cheesecake. Ever.

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Passive Time

180 minutes

Servings

MetricUS Imperial

Ingredients

For the Crust

• 1 3/4 cups graham cracker crumbs abput 15 Graham crackers
• 2 Tbsp. sugar
• Pinch salt
• 4 teaspoon Tbsp plus 1 unsalted butter (if using salted butter omit the pinch of salt), melted, 60g

For the filling

• 900 g cream cheese room temperature
• 1 1/3 cup granulated sugar
• Pinch of salt
• 2 teaspoons vanilla extract
• 4 Large Eggs
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream

For the topping

• 2 cups sour cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 340 g raspberries
• 1/2 cup granulated sugar
• 1/2 cup Water

Passive Time 180 minutes Servings MetricUS Imperial Ingredients For the Crust 1 3/4 cups graham cracker crumbs abput 15 Graham crackers 2 Tbsp. sugar Pinch salt 4 teaspoon Tbsp plus 1 unsalted butter (if using salted butter omit the pinch of salt), melted, 60g For the filling 900 g cream cheese room temperature 1 1/3 cup granulated sugar Pinch of salt 2 teaspoons vanilla extract 4 Large Eggs 2/3 cup sour cream 2/3 cup heavy whipping cream For the topping 2 cups sour cream 1/3 cup powdered sugar 1 teaspoon vanilla extract 340 g raspberries 1/2 cup granulated sugar 1/2 cup Water

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Instructions

For the crust

1. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place a springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.Press the foil around the edges of the pan.
2. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
3. To be safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
4. Preheat oven to 350°F, with rack in lower third of oven.
5. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your hands to stir in the melted butter.
6. Put the graham cracker crumbs in the bottom of the springform pan.
7. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
8. Be careful as you do this, as not to tear the aluminum foil.
9. Place in the oven for 10 minutes.
10. Remove from the oven and let cool.
11. Reduce the oven temperature to 325°F.

For the Filling

1. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.
2. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
3. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Cooking the cheesecake

1. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
2. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.
3. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
4. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

For the Topping

1. Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

For the raspberry sauce

1. Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

To assemble the cake

1. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
2. Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.