The Best Cheesecake Ever
This is the BEST cheesecake ever! The texture is beyond perfect, with the most amazing creamy, sweet and cheesy flavor!
I am a cheesecake junkie! Which is why I am super excited to share this recipe for the best cheesecake ever.
I love any and all types of cheesecake. I think it’s safe to say that its my all time favorite dessert. And if you’re like me, it’s hard to find the perfect one that satisfies you’re craving for it.
Sure, there is always the Cheesecake Factory restaurant. But to be completely honest, theirs isn’t the best I’ve ever had. Don’t get me wrong. Its delicious, but not the best. Not to mention, the closest one to where I live is almost an hour away.
And, yeah…grocery stores have pre made, frozen, and even kits to make your own cheesecake with pre made filling. Yup, thats actually a thing.
Nothing beats a good homemade, fresh cheesecake. No preservatives to keep it fresh. Zero artificial flavors. No bull s#@%.
I’ve made quite a few of my own. Followed different recipes. Made up my own recipes, etc. They would always crack, burn on top, or just not taste good.
This recipe, my friends, is the winner! I’m telling ya!.. you make this for a gathering or party, it will be a hit. Everyone will be asking you for the recipe. You will be the king or queen of the dessert table!
There is no graham cracker crust to this one, like your typical cheesecake. But honestly, I’m not a huge fan of crust when it comes to pies or desserts that usually have crust. Just give me the good stuff….the filling!
Just think…less calories, right!?
Enjoy!
Make sure to check out my recipe for Lemon Bars! https://thehungrylyoness.com/2019/07/13/ina-gartens-lemon-bars/
The Best Cheesecake Ever
Ingredients
- 4 8 oz. blocks of cream cheese, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 1½ cups white granulated sugar
- 2 tbsp cornstarch
- 1½ tsp pure vanilla extract
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 300° F.
- Before putting bottom of spring pan together, place a piece of parchment paper on bottom of pan so its lining the bottom of pan. Put pan together and lock in place. Cut off any excess parchment paper hanging out of sides. ***this helps with taking cheesecake off of pan to serve on a plate, seeing there is no crust to this cheeescake.***
- To prevent cheesecake from cracking:Tightly wrap foil around bottom of spring form pan, covering bottom and sides. Place your pan in a large casserole dish. Pour some water in casserole dish. I used about 1/2 cup of water. You don't want your water to rise too high on the outside of your pan.
- Coat inside of pan with butter, generously.
- In the bowl of a stand mixer, or handheld mixer using paddle attachment, beat cream cheese until smooth, and no lumps.
- Add your eggs one at a time until well combined into cream cheese.
- Add sour cream and mix until smooth.
- Add sugar, cornstarch, vanilla and lemon juice. Beat until smooth for about 2-3 minutes.
- Pour your batter into your greased spring form pan.
- Bake cheesecake for 2 hours in preheated oven.
- Your cheesecake should jiggle just a little when done. Edges should be a light golden brown.
- Take cheesecake out of oven, and out of pan with water.
- Let cool completely. Then chill in fridge overnight.
- This cheesecake must be well chilled to set properly.
- Serve plain or with chocolate fudge or berries! I served mine plain. It was delicious as is!
Notes
