Perfect Homemade Cheesecake
Are you ready to absolutely knock the socks off your family? I give you the perfect homemade cheesecake recipe ever!
NERDING OUT
This recipe takes a little time, but worth every minute when you taste the finished product. Made with real ingredients, creamy, and delicate. Not to completely sound like a nerd, but cheesecake originally may have been created on the Greek Island of Samos. I say may because everyone likes to think it originated from New York, but molds were found dates circa 2,000 B.C.
SO MANY VARIATIONS
If you’ve ever been to a Cheesecake Factory, you know there are many many variations of cheesecake, but I’m old fashioned and adore the taste of good made cheesecake without all the fluff. Most recipes call for 3 chicken eggs, but what make this particular mix stand out is we use duck eggs. Yep, duck eggs are commonly used in baking and for good reason…it makes every baked dish taste that much better!
SECRET INGREDIENT
Duck eggs in baking not only taste better, but tend to be moist and fluffy, rise better, and hold their shape better than chicken eggs. Yep, they are that good. Don’t fret, can’t get your hands on duck eggs? Chicken eggs are just fine, but better yet…do you have someone local who sells duck eggs? Farmer’s market perhaps?
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TIPS
Use a springform pan. It will make this process so much easier and it’s just a handy tool to have in your baking supplies.
Place some aluminum under the bottom of your pan prior to placing your crust down. This prevents the filling from coming out of the bottom of the pan.
Use as much crust as you like. Just be sure to add a little time onto your baking time.
RECIPE-LETS GET STARTED
Don’t worry, there is a printable version down below.
DIRECTIONS
INGREDIENTS
CRUST
*1 1/2 -2 1/2 cups graham cracker crumbs
*1/3 cup sugar
*6 tablespoons melted butter (3/4 stick)
FILLING
*Three blocks of cream cheese (8oz each)-let cheese get to room temperature
*1/2 cup sugar
*1/4 cup sour cream
*3 large chicken eggs (or 2 large duck eggs like we use)
*1 tablespoon lemon juice
*1 1/4 cup heavy cream
*1 teaspoon of vanilla (you can use more if you like)
*2 tablespoons cornstarch
THE CRUST
- Preheat your oven to 350°F.
- Place aluminum on the bottom of your springform pan.
- In a large bowl of your choosing, mix together 1 1/2 cups -2 1/2 cups graham cracker crumbs. I use our food processor to crush the graham crackers. 1/3 cup sugar, and 6 tablespoons (3/4 stick) of melted butter.
- Press the mixture into the bottom of your pan as well as up the sides as much as you can.
- Place in preheated oven for 8 minutes.
- Take out after time has lapsed and place to the side. Leave oven on.
FILLING
- Mix together the cream cheese, sugar, sour cream, and cornstarch in a stand mixer with the paddle attachment. You want to mix this until it’s light (yes, it may take a little time and that’s ok).
- Once fluffy, slowly pour in the eggs, lemon juice, and vanilla. Mix until the eggs are fully incorporated.
- Turn off the mixer and use a spoon or spatula to scrap down the edges of the mixing bowl. You don’t want any clumps in your cheesecake :).
- Turn the mixer back on and pour in your heavy cream on low speed until it’s combined.
- Pour that beautiful mixer into your prepared pie crust.
- Place prepared cheesecake onto a deep cookie sheet and add enough water to the cookie sheet that it’s filled about 3/4 way up with water. See video.
- Place in oven and set your timer for 50 minutes. Because everyones oven is different, check after the timer is finished. You want the cheesecake to only slightly jiggle down the center. You can also use a toothpick and if it comes back just slightly damp with cheesecake…it’s ready.
- Add 5 minutes increments if you feel it needs a little more time.
- Once complete, take the entire pan out of the oven and place pan onto a wire rack. Using a butter knife, run it around the edges to release it from the pan.
- Let cool for at least an hour on the wire rack, then remove the springform sides leaving the cheesecake on the bottom of the pan.
- Refrigerator for at least 5-6 hours prior to cutting and enjoying.
- Store leftovers in refrigerator for up to 2-3 days, but it never lasted that long at our house.
I’ve made this cheesecake twice in the last 2 weeks. Yes, I’m obsessed and it’s so dang delicious. Do you have an amazing recipe? Share away! We would love to try it.
WANT MORE COOKING INSPIRATION?
Perfect Homemade Cheesecake
Ingredients
- CRUST
- *1 1/2 -2 1/2 cups graham cracker crumbs
- *1/3 cup sugar
- *6 tablespoons melted butter (3/4 stick)
- FILLING
- *Three blocks of cream cheese (8oz each)-let cheese get to room temperature
- *1/2 cup sugar
- *1/4 cup sour cream
- *3 large chicken eggs (or 2 large duck eggs like we use)
- *1 tablespoon lemon juice
- *1 1/4 cup heavy cream
- *1 teaspoon of vanilla (you can use more if you like)
- *2 tablespoons cornstarch
Instructions
THE CRUST
1. Preheat your oven to 350°F.
2. Place aluminum on the bottom of your springform pan.
3. In a large bowl of your choosing, mix together 1 1/2 cups -2 1/2 cups graham cracker crumbs. I use our food processor to crush the graham crackers. 1/3 cup sugar, and 6 tablespoons (3/4 stick) of melted butter. Press the mixture into the bottom of your pan as well as up the sides as much as you can.
4. Place in preheated oven for 8 minutes.
5. Take out after time has lapsed and place to the side. Leave oven on.
FILLING
1. Mix together the cream cheese, sugar, sour cream, and cornstarch in a stand mixer with the paddle attachment. You want to mix this until it’s light (yes, it may take a little time and that’s ok).
2. Once fluffy, slowly pour in the eggs, lemon juice, and vanilla. Mix until the eggs are fully incorporated.
Turn off the mixer and use a spoon or spatula to scrap down the edges of the mixing bowl. You don’t want any clumps in your cheesecake :).
3. Turn the mixer back on and pour in your heavy cream on low speed until it’s combined.
4. Pour that beautiful mixer into your prepared pie crust.
5. Place prepared cheesecake onto a deep cookie sheet and add enough water to the cookie sheet that it’s filled about 3/4 way up with water. See video.
6.Place in oven and set your timer for 50 minutes. Because everyones oven is different, check after the timer is finished. You want the cheesecake to only slightly jiggle down the center. You can also use a toothpick and if it comes back just slightly damp with cheesecake…it’s ready.
Add 5 minutes increments if you feel it needs a little more time.
7. Once complete, take the entire pan out of the oven and place pan onto a wire rack. Using a butter knife, run it around the edges to release it from the pan.
8. Let cool for at least an hour on the wire rack, then remove the springform sides leaving the cheesecake on the bottom of the pan.
9. Refrigerator for at least 5-6 hours prior to cutting and enjoying.
Store leftovers in refrigerator for up to 2-3 days, but it never lasted that long at our house.