Go Back
Print
Caramel topped cheesecake

The best (and easy) cheesecake recipe

A creamy, velvelty, heavenly delicious cream cheese filling on a crumbly buttery crust.

Pure heavenly bliss packaged in an easy recipe

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling time 4 hours
Total Time 2 hours 30 minutes
Servings 12

Ingredients

Cream cheese filling

  • 1 1/4 cup sugar (310 ml)
  • 2 tbsp unbleached flour (30 ml)
  • 1 kg cream cheese Room temperature
  • 3/4 cup sour cream (180 ml)
  • 4 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract (10 ml)

The Crust

  • 1 1/4 cup Graham cracker crumb (310 ml)
  • 2 tbsp Sugar (30 ml)
  • 1/4 cup Unsalted butter Melted

Instructions

  1. Make sure rack is in the middle of the oven.  Preheat oven to 180°C (350°F). 

  2. Line the bottom of a 8 inch (20cm) springform pan with parchment paper.

The Crust.

  1. In a bowl, mix all ingredient until it’s homogeneous.

    If you are doing a high crust, butter the inside walls of the springform pan. Lightly press the crust mixture on the cake pan.  

  2. Bake for 12 minutes, until crust is golden brown.  Let it cool completely and for a low crusts, generously butter the inside walls of the springform pan.

  3. Once cooled, wrap the springform pan bottom and side in aluminium foil.  Let the foil extend a bit over the top edge.  2 layers of wrapping is sufficient.

The Filling.

  1. Reduce oven’s temperature to 170°C (325°F). 


  2. In the bowl of a stand mixer, combine sugar and flour. Add cream cheese and sour cream.  Mix until the mixture is soft.  Add eggs, egg yolks and vanilla and mix ingredients until smooth.

  3. Pour the filling on the cooled down crust.

  4. Prepare a "Bain Marie": Place the cake in a large baking dish/Roasting pan and pour boiling water into the dish halfway up the springform pan.

  5. Bake in the oven for about 1 hour and 30 minutes. 

    If you have time, let the cheesecake for 1 hour in the oven with the door opened.

    Remove the cake from the water bath and aluminum foil. Run a knife between the pan and the cake. 

    Let cool for about 1 hour. Cover and refrigerate for 4 to 8 hours or until completely chilled. 

Recipe Notes

Double the crust ingredients if you want a high crust.

You can top your cake with the topping of your choice.