cheesecake from scratch recipe

Written BySheba G Updated On
cheesecake from scratch recipe
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The Best cheesecake from scratch recipe

I’ve been making cheesecakes from scratch for years, and it’s a recipe that never fails to impress. The first time I made it, I was in my early twenties, and I was determined to create the perfect dessert for a dinner party I was hosting. I spent hours researching recipes, trying different techniques, and experimenting with various flavors.

And when I finally took that first bite of the finished cheesecake, I knew I had achieved something special. It was creamy, rich, and utterly divine. Since then, I’ve perfected the recipe and made it a staple in our household.

My family loves it when I make cheesecake for special occasions or even just a Tuesday night dinner. The best part is that it’s surprisingly easy to make from scratch – you don’t need any special equipment or ingredients. All you need is a good quality pan, some basic ingredients like cream cheese, sugar, eggs, and vanilla extract, and a bit of patience as you mix and bake the cheesecake.

My kids can even help me with the mixing process – they love getting their hands dirty (literally!) and feeling proud of themselves when we take the cake out of the oven. As for me, well…

let’s just say that making cheesecake from scratch is my happy place. There’s something therapeutic about combining all those ingredients and watching them transform into this beautiful, golden-brown masterpiece. And when we serve it to our guests (or enjoy it ourselves), there’s an undeniable sense of satisfaction that comes with knowing we put love into every single bite.

So if you’re looking for a recipe that will impress your friends and family alike – one that’s sure to become a staple in your household just like it has in mine – then look no further! This cheesecake from scratch recipe is a game-changer.

Classic New York Style Cheesecake from Scratch

Classic New York Style Cheesecake from Scratch

4.6 from 1021 votes

A rich and creamy cheesecake with a buttery graham cracker crust, baked to perfection. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Filling

4 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
1 cup sour cream, at room temperature
3/4 cup heavy cream, at room temperature
4 large eggs, at room temperature
1 tbsp vanilla extract
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 325°F.
2Line the bottom of the 9-inch springform pan with parchment paper.
3Wrap the outside of the pan with aluminum foil to prevent leaks.
4In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
5Press the mixture evenly into the bottom of the prepared pan.
6Bake for 7 minutes, then remove from oven and allow to cool while preparing the filling.
7In a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
8Scrape down the sides of the bowl as needed.
9Add sour cream and heavy cream, and continue beating until well combined.
10Add eggs one at a time, mixing well after each addition.
11Stir in vanilla extract and salt until just combined.
12Pour the filling over the cooled crust.
13Place the springform pan into a larger baking dish.
14Fill the larger dish with hot water until it reaches about halfway up the sides of the springform pan.
15Bake for 60-70 minutes, or until the center of the cheesecake is almost set.
16The cheesecake should still jiggle slightly in the center when done.
17Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 60 minutes.
18Remove the cheesecake from the oven and let it cool completely on a wire rack.
19Once cooled, refrigerate for at least 4 hours or overnight before serving.
20Run a knife around the edge of the pan to loosen the cheesecake, then release the springform pan and remove the sides.
21Slice and serve chilled.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 6g

📝Notes

Tips: Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks. For a smoother top, gently spread a thin layer of sour cream or whipped cream over the cooled cheesecake before refrigerating.

Watch Video Of How Classic New York Style Cheesecake from Scratch Works

This cheesecake from scratch recipe is perfect for any occasion – whether you’re hosting a dinner party or just want a delicious dessert for your family on Tuesday night.

It’s also incredibly easy to make from scratch – no special equipment needed!

Once you’ve made it once or twice, you’ll realize how versatile this recipe truly is – feel free to experiment with different flavors like lemon or chocolate chips to create unique variations.

❓ Frequently Asked Questions About New York Style Cheesecake from Scratch

1. What type of cheese should I use for this recipe?

The best type of cheese to use for this recipe is cream cheese – specifically Neufchâtel or Philadelphia brand work well. You can also use other types of cheese like mascarpone or ricotta if you prefer a lighter texture.

2. Can I make this cheesecake gluten-free?

Yes, you can easily make this cheesecake gluten-free by substituting the all-purpose flour with gluten-free flour blend.

3. How long does it take to bake this cheesecake?

It takes approximately 45-50 minutes to bake this cheesecake at 350°F (175°C) in a preheated oven.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months – simply wrap it tightly in plastic wrap or aluminum foil before freezing.

5. What is the ideal serving temperature for this cheesecake?

The ideal serving temperature for this cheesecake is room temperature – around 70-75°F (21-24°C).

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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