Description
A creamy, rich Ultimate Cheesecake with a buttery graham cracker crust, tangy lemon-infused filling, and a fresh raspberry topping. Baked in a water bath for a perfectly smooth and crack-free texture, this classic dessert is ideal for special occasions and guaranteed to impress.
Ingredients
Scale
Crust
- 1 3/4 cups (230 grams) graham cracker crumbs (about 15 whole graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Filling
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (173 grams) sour cream or plain full-fat yogurt, at room temperature
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
Topping
- 12 ounces (340 grams) fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Boiling water for water bath
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Pan for Water Bath: Line a 9-inch springform pan with three layers of heavy-duty aluminum foil to make it waterproof. Wrap the foil securely around the base and sides of the pan, spray the inside with nonstick cooking spray to prevent sticking.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until moistened. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake in the oven for 10 minutes. Remove and cool on a wire rack while maintaining oven temperature.
- Prepare Filling: Using an electric mixer on medium speed, beat the cream cheese until smooth and lump-free, scraping the bowl as needed. Add sugar and mix until combined. Add sour cream (or yogurt), lemon zest, lemon juice, and vanilla, then beat to combine. Add eggs one at a time, mixing just until incorporated to avoid overmixing.
- Fill Springform Pan: Pour the batter into the foil-lined springform pan. Tap the pan gently on the counter a few times to release air bubbles. The batter will fill most of the pan but won’t rise much due to the water bath.
- Set up Water Bath and Bake: Place the springform pan inside a larger roasting or deep sauté pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Place on the oven rack and bake for about 1 hour and 15 minutes. The top should look slightly dry, especially around edges; the center may still wiggle like jello. Use an instant-read thermometer to check for an internal temp of 150°F.
- Cool in Oven: Turn off the oven and open the door slightly (about 1 inch), using a wooden spoon to prop it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour to prevent cracks.
- Remove and Cool Completely: Remove the cheesecake from the oven and water bath. Unwrap the foil and transfer the pan to a cooling rack. Run a thin-bladed knife around the edges to loosen it and allow the cheesecake to cool fully to room temperature.
- Chill the Cheesecake: Refrigerate the cheesecake in the springform pan, uncovered, for at least 5 hours or up to 3 days to chill thoroughly and set.
- Make Raspberry Topping: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and gently break up raspberries as they cook down into a syrupy sauce (5-10 minutes). Remove from heat, strain through a fine mesh sieve to remove seeds, then refrigerate for at least 1 hour until cool.
- Serve: Carefully remove the cheesecake from the pan and place on a serving plate. Spoon raspberry sauce over the top before slicing. For clean slices, use a large sharp knife dipped in hot water and wiped dry between cuts. Serve and enjoy.
Notes
- Use room temperature ingredients to ensure a smooth filling without lumps.
- Do not overmix eggs to prevent cracking and excessive air incorporation.
- The water bath method keeps the cheesecake moist and crack-free by distributing heat evenly.
- Chilling time is important for the cheesecake to set properly and develop flavor.
- The raspberry topping is slightly thin; feel free to cook longer for a thicker sauce if desired.
- Using a springform pan with foil wrap prevents water from leaking in during the water bath bake.
- Letting the oven door stay slightly open as it cools minimizes rapid temperature change and cracking.
