How to Make Creamy Classic Cheesecake With No Cracks

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free while whipping cream is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie alternative while brown sugar is often cheaper.

Prepare a 9.5-inch springform pan by placing parchment paper on the bottom.

In a bowl, combine crushed graham crackers, sugar, and melted butter until moistened.

Press the mixture into the bottom of the springform pan using a measuring cup.

Bake the crust in a preheated oven at 350°F for 5 minutes, then let it cool.

Change the oven temperature to 335°F.

In a KitchenAid mixer, beat room temperature cream cheese on low until smooth and lump-free, scraping the bowl as needed.

Gradually sprinkle in sugar while mixing on low.

Add sour cream and heavy cream, then add eggs one at a time, mixing well after each addition.

Add vanilla and salt, mixing until smooth.

Pour the cheesecake filling into the prepared crust and smooth the top.

Wrap the springform pan in two layers of aluminum foil to prevent water from leaking in.

Place the wrapped cheesecake in a half sheet cake pan or large cookie sheet and fill with water until it reaches three-quarters up the side of the cheesecake pan.

Bake at 335°F for 1 hour, keeping the oven closed for the entire time.

After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Optionally, if not using a water bath, place a pan of water at the bottom of the oven and bake the cheesecake on the rack above it.

Check if the cheesecake is done by ensuring the edges are set and the center has a slight wobble, or use a thermometer to check for 150°F.

After cooling in the oven, let the cheesecake sit at room temperature for 1 hour, then refrigerate overnight.

After 24 hours, use a creme brulee torch to warm the sides of the springform pan for easier removal, or carefully run a knife around the edge if not using a torch.

Remove the cheesecake from the pan and peel off the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens