The Best Cheesecake Recipe | Light and Creamy

This is the best cheesecake recipe you’ll ever need! A light and creamy classic cheesecake with a foolproof method, buttery crust, and velvety texture – It’s the perfect dessert for any special occasion!

You know that cheesecakes have a special place in my heart. Right? I’ve created so many cheesecake recipes (100+), but this classic cheesecake recipe is the most important one every home baker should know. Why? Because this creamy classic cheesecake is the base recipe for most of my baked cheesecake creations. Yes, from classic flavors like blueberry cheesecake and mango cheesecake to exotic flavors like pistachio cheesecake. If you learn how to make a classic cheesecake, you will know how to adjust your cheesecake to almost any flavor.

Why You’ll Love This Cheesecake Recipe

If you’re looking for the best cheesecake recipe that’s light, creamy, and versatile, this one is perfect for you. Here’s why you’ll love it:

• Base for endless flavors: This recipe serves as the perfect cheesecake recipe base. Once you master it, you can easily customize it with different flavors like chocolate, berries, or citrus.
• Light and creamy texture: It strikes the perfect balance between being rich and smooth without feeling too heavy, making it a light cheesecake everyone will enjoy.
• Foolproof method: This easy cheesecake recipe uses simple ingredients and straightforward steps, ensuring great results every time, even for beginners.
• Perfect for any occasion: Whether you’re hosting a party or baking for yourself, this classic cheesecake is always a crowd-pleaser.
• Minimal ingredients: With only a handful of basic ingredients, you can whip up this cheesecake without much effort or stress.
• Elevates with toppings: Top it with fresh berries, caramel, or fruit preserves for an extra layer of deliciousness.

Ingredients

• Digestive Biscuits/Crackers: These form the base of the crust, providing a crunchy, slightly sweet layer that complements the creamy filling.
• Butter (melted): Binds the crushed biscuits together, creating a firm and flavorful crust.
• Cream Cheese: The star of the cheesecake, giving it a rich, creamy texture and the signature tangy flavor.
• Sugar: Sweetens the cheesecake while also helping to create a smooth, balanced filling.
• Heavy Cream: Adds richness and helps create a smoother, lighter texture in the filling.
• Vanilla Extract: Enhances the flavor of the cheesecake, adding a subtle, sweet aroma.
• Eggs: Provide structure to the cheesecake and help it set, while also contributing to its creamy texture.
• Sour Cream: Adds extra creaminess and a slight tang, balancing out the sweetness of the sugar.
• Cornstarch: Helps stabilize the cheesecake and prevents cracks by thickening the filling.
• Lemon Zest: Adds a hint of brightness and freshness to balance the rich, creamy filling.
• Salt: Enhances all the other flavors, bringing out the sweetness and balancing the richness.
• Fresh Berries & Strawberry Jam: Optional toppings that add color, texture, and additional sweetness to the cheesecake, enhancing its flavor with a fresh, fruity twist.

How To Make The Best Cheesecake

1. Prepare the Crust
Start by crushing digestive biscuits or crackers into fine crumbs. Mix them with melted butter until fully combined. Press the mixture into the bottom of a springform pan, creating an even layer. Bake the crust until lightly golden, then set aside.

2. Make the Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in sour cream, heavy cream, vanilla extract, salt, lemon zest, and cornstarch until the mixture is smooth and lump-free.

3. Bake the Cheesecake
Pour the filling over the crust, then place the springform pan into a water bath. Bake the cheesecake until the edges are set, but the center still jiggles slightly. Allow it to rest in the oven with the heat off for one hour.

4. Cool and Serve
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours. Decorate with fresh berries and serve!

Water Bath for Cheesecake: Do You Really Need It?

The short answer: Yes, you can make a good cheesecake without a water bath, but using one is highly recommended for the best results. Here’s why:

• Prevents Cracks: The water bath provides a gentle and even heat, preventing cracks on the surface of the cheesecake.
• Moist Texture: The steam from the water bath helps keep the cheesecake moist, resulting in a creamy and smooth texture.
• Even Baking: It ensures the cheesecake cooks evenly, avoiding overcooked edges or a dry top.
• Professional Results: For a foolproof, bakery-quality cheesecake, a water bath is the best method to achieve that perfect, light, and creamy texture.

The Base For All Cheesecakes

This classic cheesecake recipe is the perfect base for any flavor you can dream up. By mastering this light and creamy cheesecake, you’ll have the foundation to create endless variations—from fruity blueberry to rich chocolate or zesty lemon. The smooth filling and buttery crust make it easy to customize with your favorite toppings and flavors. Once you’ve got this base down, any cheesecake recipe is within your reach!

Here are just a few ideas you make using this base recipe: 5 Top Cheesecake Recipes

Tips and Tricks for the Best Cheesecake

• Use room temperature ingredients: This ensures a smooth, lump-free batter.
• Avoid overbeating: Too much air in the batter can cause cracks.
• Use a water bath: It provides even heat distribution and prevents cracking.
• Bake at a low temperature: This helps ensure the cheesecake cooks evenly.
• Don’t open the oven: Opening the door during baking can cause sudden temperature changes and cracks.
• Cool gradually: Let the cheesecake cool slowly to prevent cracks from forming.
• Refrigerate before serving: Allow the cheesecake to chill for several hours or overnight for the best texture and flavor.

How to Stroe

1. Refrigerate: Once the cheesecake has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 5 days.
2. Freeze: For longer storage, you can freeze the cheesecake. Wrap it in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Cheesecake can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
3. Toppings: If you plan to add fresh fruit or other toppings, it’s best to do so just before serving to keep the toppings fresh and prevent the cheesecake from becoming soggy.

Common Questions

More Cheesecake Recipes

If you love this classic creamy cheesecake but want to try something unique and new, here are some cheesecake recipe ideas for you:

• Salted Caramel Cheesecake
• Basque Cheesecake
• No-Bake Chocolate Cheesecake
• Carrot Cake Cheesecake
• Red Velvet Cheesecake Cake
• No-Bake Lemon Cheesecake