Best Ever Cheese Cake

11 review, 3.9 star(s). 69% would make again

Ready in 2 hours 10 minutes

I got this recipe from food network so thanks to foodnetwork kitchen for this recipe.


6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons Sugar
1 pinch fine salt
2 pounds cream cheese; at room temperature
2 cups Sugar
1 cup sour cream
6 large Eggs; lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon lemon zest; finely grated
1 teaspoon orange zest; finely grated
Berries; optional

Original recipe makes 12



Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don''t pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the spring form pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the spring form ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired

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Cherry Cheesecake

Calories Per Serving: 1133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was awesome! we all enjoy it. But if I don't like sweet that much, so I put half of sugar and it was perfect!
yeojungyjhoward 3y ago

Simple and awesome. This was my first foiree into baking and it turned out great. I added some raspberry coulis on it to try and be fancy.
Chocobonstrife 3y ago

Awesome I might get my grandma to make this one day mmmmmmm lol
Hayranda 3y ago

Awesome !!! Had best desert tonight!!! Hope o can make it again!!:)
200292661emily 4y ago

For sone reason the Cake rose up. What did I do wrong?
Scooby6070 4y ago

Fun recipe, we really enjoyed dessert tonight!!
JusWannaCook 5y ago

Best cheese cake recipe Ive made. The trick is to let cool in oven pretty much follow the recipe and be patient.
Chefzuniga 5y ago

This makes 3 pies.. And it tastes like custard.
Jessierouse 5y ago

It sucks. Don't make it your waisting your time
Heather31 5y ago

This Cheese Cake turned out good. I had to change the sour cream topping. Recipe states using "stir together the remaining sour cream, sugar and vanilla paste." This would mean 3/4 cup sugar and 1/4 cup sour cream which is remaining ingredients. I used 1/4 cup sugar and 1 cup sour cream.
amart123 5y ago

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