Master Recipe for Rich and Creamy Cheesecake

Make this creamy, decadent dessert, then add zest with new flavors.

Print Recipe

Prep Time 25

Cook Time 1 10

Total Time 4 35

Servings 12 people

Equipment

1 9-inch Springform Pan Essential for easy release of the cheesecake.
1 Electric Mixer For achieving a smooth, lump-free cream cheese batter.
1 Roasting pan Required for the water bath method.
1 Tea Kettle For boiling water for the water bath.
1 Wire Rack For cooling the cheesecake evenly after baking.

Ingredients

Main

1 tablespoon softened butter
3 tablespoons crumbs from Famous Chocolate Wafers graham crackers or ginger snaps, OR
1 3 ounce package soft ladyfingers (24 total) left whole, but trimmed to fit pan (Optional)
3 8 ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs at room temperature
2 teaspoons vanilla extract
¼ cup heavy cream
¼ cup sour cream
Heavy-duty foil for pan

Instructions

Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at true room temperature. This is crucial for a smooth, lump-free batter and prevents overmixing. Overmixing, especially after adding eggs, incorporates too much air, which can lead to cracks. The water bath provides a moist, even heat, preventing the edges from baking too quickly and cracking. Do not rush the cooling process; allowing the cheesecake to cool gradually in the oven with the door ajar, then at room temperature, and finally in the refrigerator, is key to preventing cracks and achieving a silky texture. Use heavy-duty foil for a tight seal to prevent water from seeping into the pan.