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Everything you need to know about making cheesecake, from crust to filling to baking. Look no further for a creamy and ultra-smooth cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. cheesecake is creamy, silky, and smooth and very mouthwatering. Let us introduce to this fabulous recipe.


  1. Nonstick cooking spray: for greasing
  2. Graham cracker: 200 g
  3. Sugar: 2 cups 400 g
  4. Unsalted butter: 5 tbsp (melted)
  5. Cream cheese: 905 g (room temperature)
  6. Heavy cream: ½ cup 120 mL
  7. Sour cream: 2 cups 460 g
  8. Flour: 5 tbsp
  9. Kosher salt: 1 pinch
  10. Vanilla bean: 1
  11. Eggs: 4 large eggs
  12. Boiling water: for baking
  13. Mixed berry: for serving

How to Prepare

First step: Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.

Second step: In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.

Third step: Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.

Forth step: Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.

Fifth step: Once cool, line the sides of the springform pan with parchment paper.

Sixth step: In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.

Seventh step: Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.

Eighth step: Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy. Pour the cream cheese mixture into the cooled crust.

Ninth step: Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water. Gently transfer the baking dish to the oven and bake for 1 hour.

Tenth step: Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.

Eleventh step: Cover the pan with plastic wrap and transfer to the refrigerator overnight. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.

Twelfth step: Top with fresh berries, if desired. Dip a knife into hot water for clean slices, then slice and serve. Enjoy!

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