Tried and True Best Cheesecake Recipe– Surprisingly light and creamy with a sweet cinnamon graham cracker crust, this cheesecake will be your most loved cheesecake recipe! This recipe includes all the tips to get your cheesecake looking and tasting amazing.

You will also love Classic Italian Tiramisu Recipe and BEST Sicilian Cannoli Recipe.

Best Cheesecake Recipe

This award-winning cheesecake recipe is surprisingly light and creamy and not too dense or too sweet. It’s luxurious, velvety, and always smooth with this recipe. This is a tried and true Davis family recipe that you will now add to your family’s most loved dessert recipes! There are a few secret ingredients that make it the best recipe in all the cheesecake land- read the simple ingredient list below…

Simple Ingredients for this Cheesecake Recipe

• Graham crackers
• Cinnamon (secret ingredient to add a unique flavor to the crust)
• Butter
• Eggs
• Cream cheese
• Sour cream (secret ingredient to add smoothness and extra creamy texture)
• Sugar
• Vanilla
• Almond flavor (secret ingredient that complements the vanilla flavor and adds an extra flavor punch!)
• Salt

The addition of the secret ingredients truly makes this cheesecake deliciously smooth in texture and extra flavorful. Try it and you will see the difference. This is not your ordinary cheesecake recipe. It the THE BEST! A huge thank you to my mother-in-law (really second mother) Sharon for this recipe!

After taking that first bite, it all made sense why this tried and true cheesecake recipe is a family favorite! This is the recipe that changed my mind about American cheesecake. It is creamy and smooth with a crunchy graham cracker crust with a hint of cinnamon that adds the perfect touch!

Top it with this Fresh Cranberry Relish for a delicious twist!

The BEST Cheesecake Recipe

I always eat more than I should, and you will soon see why! Enjoy this recipe and make it with love as you share it with family and friends! It is a luscious and sweet dessert. The texture is light and creamy and also rich and smooth. Trust me; you will love it too!

10 Tips for the Perfect Cheesecake- No Cracks!

If you are intimated in making cheesecake, here are the best tips to achieve a restaurant-worthy cheesecake at home.

1. Go with full-fat ingredients – Use regular cream cheese and sour cream in cheesecake recipes unless one specifically calls for reduced-fat or fat-free products. This will ensure that the cake turns out as intended and tastes great.
2. Beat eggs before adding to the mix & add eggs last to avoid cracks! – You can whip the cream cheese and sugar together as long as you like (or at least until smooth and fluffy) without causing any issues with your batter. However, be mindful of the eggs in any cheesecake recipe. Add them in last and beat just until combined. I beat the eggs BEFORE adding them to the mixture, so I don’t have to mix them. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling, which causes cracks. If you do get cracks- don’t worry it will still taste delicious.
3. Ensure ingredients are room temperature – When making cheesecake, using room temperature cream cheese and eggs is critical. Room temp ingredients blend up smoothly so you don’t have a lumpy cake.
4. Use the lower rack in the oven – You don’t want your cheesecake too close to your oven’s heating element. While baking on the center rack is perfect for cookies, you’ll want to move the rack one rung lower for cheesecake. It’ll still be near the center of the oven but just far enough away from the heat to prevent major cracks.
5. Use a water bath – Even if the recipe doesn’t call for it, our Test Kitchen recommends using a water bath for baking cheesecake. Water baths help the cheesecakes bake gently and evenly, plus the steam from the hot water creates a nice humid environment for baking. Humidity while baking will help prevent dreaded cracks.
6. No peeking in the oven! – Open the oven door as little as possible while baking the cheesecake, especially during the first 30 minutes. Drafts can cause it to crack.
7. Wobble Test for doneness – Set a kitchen timer to the minimum recommended baking time, and check for doneness only when the timer goes off. You’ll know it’s finished baking when the edges are slightly puffed and when the center wobbles slightly when you tap the side of the pan with a spoon. The retained heat will continue to cook the center while the cheesecake is cooling. Pro tip: Don’t use a knife or a toothpick to test for doneness. Do that, and the top might—you guessed it—crack.
8. Knife trick – To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 10 minutes. Then carefully run a table knife or small metal spatula between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Cool for an hour longer in a draft-free location.
9. Let it cool properly– Cool the cheesecake in the oven. Leave the cheesecake in the oven first. Turn off the oven, crack the door, or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. It needs to be 100 percent cool to prevent condensation from collecting on the underside of the cover. Refrigerate up to 4 hours and up to overnight before removing the sides of the pan.
10. Loosen the pan first – make sure your cheesecake is chilled at least 4 hours to overnight so it’s firm. Loosen the latch of the springform pan and carefully lift the rim straight up.

How to Properly Cut Cheesecake

Slice cheesecake while it’s cold. It’s a lot less messy! Dip a long, thin knife in hot water, wipe the blade with a paper towel, then slice. Clean and rewarm the knife after each cut. Perfect cheesecake slice!

Don’t Stress if the Cheesecake Ends Up Cracking

FIX CRACKED CHEESECAKE
If the top of your cheesecake has a crack in it, cover it up. The cake is still going to taste delicious. Our Test Kitchen suggests making fresh whipped cream or a tasty chocolate ganache. You can always layer on jam or fresh fruit, too.

*Tips from Taste of Home.

Cheesecake Topping Ideas

Cheesecake is a blank canvas for many toppings! Enjoy it plain or make it special and add some toppings. Here are a few ideas:

• Fresh berries
• Fruit sauces such as; strawberry, raspberry, or cherry
• Chocolate sauce try our homemade chocolate syrup recipe
• Caramel sauce
• Chocolate shavings
• Fresh whipped cream

Enjoy your cheesecake plain or add a topping for a fun twist.

Can I make cheesecake ahead of time?

Yes! It is better that way. If you’re prepping for a party, you can bake your cheesecake in advance. You can cover and refrigerate it for up to three days. Or freeze it for up to two months by placing the entire cheesecake or individual slices on a baking sheet and freezing until firm. Wrap in heavy-duty plastic wrap and place in a freezer bag. Thaw in the refrigerator.

From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena

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