Incredible Cheesecake Recipe - Best Ever! — The Giddy Chick (2024)

This is no ordinary cheesecake recipe! It is light, creamy and ridiculously delicious. Trying this recipe once means you will be cheesecake-spoiled the rest of your life. It’s a chance you should take.

I think that I should be in the Guinness Book of World Records for sampling the most cheesecake in the history of man kind. It’s a tough job and one I am not fully finished with. I come from a long line of cheesecake consumers and I’ve been in training for this position since I was old enough to hold a fork. It’s my job and I accept it gladly. If there was a cheesecake-mobile (similar to that of the wiener-mobile) then I would travel from coast to coast delivering the good word of cheesecake to the masses.

Living in Chicago, Eli’s Cheesecake is the standard. In New York, it’s Junior’s Cheesecake. And let’s face it, there are countless Cheesecake companies (large and small) across the nation peddling their cheesecake as “the one.” Don’t get me wrong - they are delicious. Like the quest for the perfect burger I recognize that personal style preference places an important part of meeting my quest. In the interest of full disclosure, I love light, creamy and flavorful cheesecake. If you like a denser style of cheesecake then we probably need to agree to disagree. Those people can close out this post and move on to the next article. For those who appreciate an ultra creamy and light cheesecake - I’ve got you covered.

Let’s Talk Crust:

I respect a variety of crusts. Oreos, graham crackers, cake, shortbread and the list of crusts goes on and on. No doubt that the crust can greatly enhance the cheesecake “experience” but, for me, the crust should compliment the overall style and personality of the cheesecake that you want to make. A brownie bottom is perfect for chocolate peanut butter cheesecake. A shortbread crust may be perfect with a vanilla cheesecake with cherries. I recently made a gluten-free cheesecake for a friend in which I omitted the crust all together. The cheesecake was incredibly delicious on it’s own - nothing missed. I am not “married” to a particular crust but I am wildly in love with the vanilla cheesecake batter than can be adapted to fit your flavor profile. The crust I am featuring in this post is nutty, crunchy and a great compliment to vanilla cheesecake.

Pecan- Graham Crust:



Spray a 9 inch baking pan with Pan spray. The pan can be a spring-form style pan or regular cake pan. Line the bottom of the pan with parchment. Mix ingredients together and place in the bottom of a 9 inch pan. Press crust down to form a nice even crust. Bake in a 350 degree Fahrenheit (conventional) oven for 7 minutes. Remove from the oven and allow the crust to cool while you are preparing the cheesecake batter.

9. Bake at 325 degrees until the cheesecake batter slightly souffles and feels “set" to the touch. Based on your pan and oven, your cheesecake may take approximately 1 hour to bake. A finished baked cheesecake actually feels like a baby’s bottom. (Don’t laugh - it does!) All ovens bake differently so be sure to monitor your cheesecake.

10. Remove finished cheesecake from the oven and allow it to sit in the water bath until the cake pan is cool enough to remove. Allow the cheesecake to cool (in the pan) the refrigerator overnight.

Removing The Cheesecake From the Pan:

Once the cheesecake is completely cooled (and chilled in the refrigerator overnight) then you are ready to remove the cake from the pan.

If you are using a spring-form pan:

Take a paring knife and run it under hot water. Once hot, run the knife around the outside of the actually cheesecake to help it free itself from the pan. Disengage the clasp on the pan and the the sides of the pan should free itself from the cake. Gently life the crust from underneath and place on a serving platter or stand.

If you are using a traditional cake pan:

Take a paring knife and run it under hot water. Once hot, run the knife around the outside of the actually cheesecake to help it free itself from the pan. Place a large pot on the stove and heat enough water so that you can dip the entire cheesecake pan into the hot water to slightly melt the sides and soften the butter in the crust. Remove the pan from the water and flip the cheesecake out on to a plate or cake board. Remove the pan from the upside down cake. Use another plate or cake board to flip the cake right side up.

Incredible Cheesecake Recipe - Best Ever! — The Giddy Chick (2024)


What not to do when making cheesecake? ›

16 Mistakes You're Making With Homemade Cheesecake
  1. Working with cold ingredients. Hobo_018/Getty Images. ...
  2. Using whipped cream cheese. ...
  3. Using low-fat cream cheese. ...
  4. Undermixing your cheesecake. ...
  5. Not diversifying your cheeses. ...
  6. Not being careful with your eggs. ...
  7. Only making plain cheesecake. ...
  8. Baking in anything but a springform pan.
May 29, 2023

What happens when you overbeat cheesecake batter? ›

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

Why do you put sour cream in cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Why is my no bake cheesecake not firm? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Should cream cheese be room temp for cheesecake? ›

The biggest risk factor for a cracked cheesecake is a drastic change in temperature. So, make sure your cream cheese and other ingredients are room temperature when you mix the filling. Once the cheesecake is in the oven, avoid the temptation of opening the door—just one peek could let the heat and steam escape.

Should you whisk or paddle cheesecake? ›

Overbeating can cause the cheesecake to crack when you bake it. When you're combining the sugar, cream cheese, eggs, and other ingredients, do it on medium-low speed. The paddle attachment (as opposed to the whip attachment) of a stand mixer is best so that you don't beat too much air into the batter.

Should cheesecake be dense or fluffy? ›

It should be puffy on the edges but visibly underdone in the center. Around 70-75 min in, you can quickly open the oven door and jiggle the cheesecake gently. It should be firm on the edges but quite jiggly in the center. You can also touch the center of the cheesecake lightly - it should feel firm and bouncy.

Should you grease a springform pan when making cheesecake? ›

Generally, you do not grease the sides of the springform pan. The delicate batter rises higher if it can cling to ungreased sides of the pan. However, some recipes direct that you need to lightly grease the side of the springform pan. Be sure to follow those specific directions.

Is heavy whipping cream or sour cream better for cheesecake? ›

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

What is the difference between New York style cheesecake and regular cheesecake? ›

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Can I use Greek yogurt in cheesecake instead of sour cream? ›

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

Should I cover no-bake cheesecake in the fridge? ›

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Can you over mix no-bake cheesecake? ›

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

How do you know when a no-bake cheesecake is done? ›

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

What happens if you don't bake cheesecake in a water bath? ›

Water baths will go some distance to prevent over baking, which can be very handy as they'll prevent the batter from getting so hot it might curdle. Too hot a temperature in the oven is very bad news for these cakes and the water bath really helps with that.

When should you not eat cheesecake? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

How do you keep a cheesecake from cracking after baking? ›

Cool the cheesecake slowly.

The dramatic shift in temperature can cause cracks to form. Place an inverted plate or cookie sheet over the cheesecake as it cools to protect the surface. After the cheesecake drops to room temperature, refrigerate it for another six hours or until it fully solidifies.


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