This better-than-the-bakery cheesecake recipe is rich and creamy – with a classic graham cracker crust. You can store this make-ahead cheesecake recipe in the springform pan and pop it in the fridge for up to 2 days. Add a swirl of whipped cream on top right before serving the cheesecake!
Few things in life are better than sinking your fork into a slice of cheesecake! From the crunchy graham cracker crust to the silky smooth cream cheese filling… this seemingly fancy dessert is pure perfection! And actually quite easy to make at home.
And did I mention it’s the ultimate holiday dessert? Because you can make it days – or even months – in advance. Which is a good thing because although it’s an easy dessert, it’s definitely a time consuming one.
So be sure to read all of my tips and tricks for saving you time and money!
The Best Ingredients for Perfect Cheesecake Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
How to Freeze Cheesecake
Baked cheesecakes freeze great, making them an incredible make-ahead dessert option! Here’s what you need to do:
- Remove the baked cheesecake from the oven cool completely at room temperature! This will take several hours, so be prepared to be patient.
- Wrap the whole cake – or slices – in two layers of saran wrap. Then wrap tightly in a piece of aluminum foil.
- Transfer the wrapped dessert into a freezer bag, tightly seal, and place in the freezer for up to 2 months.
- To defrost, simply thaw the wrapped cake in refrigerator overnight. Do not attempt to thaw in the microwave or oven!
Better than The Cheesecake Factory Cheesecake?
Have you ever wondered: how are Cheesecake Factory Cheesecakes baked? You’re definitely not the only one pondering that question! I worked there for over 5 years as waitress, serving dessert to thousands of cheesecake lovers. And during that time, people asked me that exact question over and over again.
I probably consumed over 1 million calories taste-testing my way to the answer! I’d take a slice or two home almost every night… sometimes even more! And quickly it became my life mission became to learn how to bake next level cheesecakes. And after years of research, I finally created the perfect cheesecake recipe.
Light and Creamy Cheesecake Recipe
FAQ
Why add whipping cream to cheesecake?
Is sour cream or heavy cream better for cheesecake?
What makes a cheesecake thicker?
Is heavy cream better than whipping cream for cheesecake?
Can I use sour cream instead of heavy cream in cheesecake?
If you like cheesecakes with sour cream, you can use sour cream instead of the heavy cream, although personally, I prefer heavy cream for the the added richness. Be sure to use room temperature ingredients – this makes it much easier for the ingredients to emulsify, and helps ensure a lump-free texture!
Is cheesecake a healthy food?
Vegan cheesecake has healthy ingredients and can be adjusted according to food preferences. A recipe with rice milk and seeds is a great suggestion.
What is the best cream cheese for cheesecake?
The most important ingredient in cheesecake is cream cheese! But with dozens of cream cheese options at the grocery store, it can be hard to know which variety works best, right? Well, I can tell you that after baking HUNDREDS of cheesecakes, the best cream cheese is brick-style cream cheese. I love Philadelphia brand, but use your favorite brand.
How does cream cheese work?
The cream gets simmered together with the acid to thicken, then is cooled and drained to become the rich, spreadable cheese we enjoy in classic tiramisu, decadent French toast, or savory pasta dishes and creamy potatoes —to name a few dishes.