Classic Cheesecake Recipe

This classic cheesecake is one of the best desserts ever, rich and decadent. Hardly can anyone stop to one slice.

To print the recipe check the full recipe on my blog:


Makes about 10-12 servings

9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted

Cream Cheese Filling
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon

1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.

2. Reduce oven temperature to 300F (150C).

3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.

4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

5. Pour the cream cheese mixture over the prepared crust.

6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.

7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

Background music:

Follow me:

(Visited 111 times, 1 visits today)

You might be interested in

Comment (46)

  1. Hi I would like to know that can you please make a separate video of home made cream cheese, in my city cream cheese is way to expensive I wnat to follow your recipe that's why I prefer home cooked cream cheese from you so. That my recipe don't get ruined, please help ?

  2. omg i followed this recipe and the cheese cake came out perfectly . this was my first cheese cake baking!
    i was little worried cuz too many eggs. but it was perfect ! all my friends was crazy about this.

  3. I am allergic to all milk and Dairy products this is cows milk and Dairy all cows cheese, butter. I hope you can suburb the cows cheese into gotachees please let me know . Diana Knight

  4. Hola tal vez nunca sepa si leíste este mensaje, pero quiero decir que me encantan tus vídeos son tan sencillos y prácticos de hacer, yo estoy cocinado casi toda mi vida porque me encanta pero nunca de postres y estoy encantada tu música en los videos me fascina, Saludos desde México.

  5. I tried this recipe my batter was a bit runny so I baked it for almost 2 hours…refrigerated for more than 12 hours…and it came out perfect…it was my first time baking a cheesecake and was delish

  6. this is the best recipe for cheese cake. i made it for many many times and always turn out awesome. the flavor is so rich, the texture is so creamy. You made me a baker :p thank you so much. I also tried you other recipes, it's all good.You're the best

  7. Thank you for your great fast simple videos. The only comment I want to tell you that some time I think your videos need more details . Like ingredient in gm and cups that will make your videos perfect . I have a question and I hope you answer me . Do you add cornstarch to prevent cracked surface?

  8. I think 5 eggs as too much mine tastes eggy. My intuition said only use four but I decided to follow the recipe. maybe next time only four egg.


Your email address will not be published. Required fields are marked *