I’m not sure if it’s a post-holiday thing, a result of my recent kitchen breakdown , or if I’m just keenly noticing how cluttered everything in my life is: my desk, my closet, my brain (too many “to-do lists” and mental calendars!). But lately the following phrases are just popping into my mind: Simpler is Better. Less is more. Simplicity is the ultimate sophistication. I know this is a kind of boring song I sing often, but how many times have you heard these phrases? Why do we routinely hear them? Because they are (usually) true (because we all know, there are, admittedly, occasions where More is More!).
And to me, this recipe is a fine example of the simplicity we all seek. Best of all, there are no secrets here – no secret ingredient, no crazy process, no mystery flavor. Simply put, this cheesecake is the best cheesecake recipe ever! It is a straightforward classic where you truly can taste every luscious ingredient, from the tangy cream cheese to the fragrant vanilla. Some may call this cheesecake “plain”. But trust, there’s nothing “plain” about this cheesecake. That tall, dense, creamy filling has but 5 ingredients. Plain? Hardly. More like Classic. Sublime? Definitely.
Now, if you’re in one of the aforementioned “More is more” moods, try my fabulous Lemon Blueberry Cheesecake, or this decadent No-Bake Chocolate Peanut Butter Cheesecake. Or, take a look at what my fellow blogger Kelsie does with cheesecake in Itsy Bitsy Kitchen – so impressive! Any of these will certainly delight you! But this recipe, from Top Secret Restaurant Recipes 2, is the classic Best Cheesecake, at its finest. It is one that will always be in your personal cookbook because it’s both easy and impressive! Dinner parties, holidays, birthdays – who doesn’t love cheesecake?
Do with it what you want – go ahead and gild that lily – top it with fresh fruit, whipped cream, caramel sauce, lemon curd, jam, whatever…but one taste of this classic cheesecake and you will know. The simplest cheesecake really is the best cheesecake. Add that to your quotable quotes list! And let me know: do you subscribe to the “Simpler is Better” philosophy or are you a “More is definitely More” person? Enjoy!
The Best Cheesecake
Creamy, smooth, tangy cheesecake! This “plain” vanilla cheesecake will be your new favorite! Add fruit topping, jam, chocolate sauce, or caramel! A blank canvas for your imagination. Or enjoy it plain! So so satisfying. Not too sweet!
Special equipment needed: 9” springform pan.
This recipe is adapted from one found in Top Secret Restaurant Recipes 2, as seen on Www.myrecipes.com
- Prep Time: 20 min
- Cook Time: 60 - 70 min
- Total Time: 90 min
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
Ingredients
For the Crust
- 1 1/2 c graham cracker crumbs
- 1/4 t Ground Cinnamon
- 1/3 c butter, melted
For the Filling
- 4–8 oz. packages Cream Cheese, at room temperature
- 1 1/4 c Sugar
- 1/2 c Sour Cream
- 2 t Natural Vanilla Extract
- 5 Lg Eggs
For the Topping
- 1/2 c Sour Cream
- 2 t Sugar
Instructions
Prepare the Crust
- Preheat oven to 475F. Place a large rimmed pan (I used a sheetpan) in the oven, and pour 1/2” water into it. Line the bottom of a 9” springform pan with parchment paper.
- Into a medium bowl, place the cracker crumbs, cinnamon and melted butter. Mix with a spoon, then press into springform pan, covering the bottom and moving up the sides at least halfway.
- Wrap a large piece of aluminum foil carefully and tightly around the bottom of the pan, and about 2” up the sides, to seal any cracks from which water could enter.
- Freeze crust while you prepare the filling.
Prepare the Filling
- Use a handmixer or a standmixer to mix together the cream cheese, sugar, sour cream and vanilla until creamy, making sure to scrape down sides so all ingredients are incorporated. In a seperate medium bowl, whisk the eggs together, then combine with cream cheese mixture until just incorporated.
- Remove crust from the freezer. Pour the cream cheese mixture into the crust, smoothing the top.
- Place the cake into the water bath – the water should be pretty hot at this point. Bake for 12 minutes. Reduce oven temperature to 350F for 50-60 minutes until the top is golden-colored. If all of the water evaporates, you can pour more water into the pan if you like, but it isn’t completely necessary, The cake should be slightly jiggly around the edges, with the center 2 inches being more jiggly than the edges. It will firm up while it cools.
- Remove the cake from the water bath and place on a wire rack to cool.
Make Topping
- Let cake cool at least an hour.
- Combine the sour cream and sugar. Spread evenly over cake. Cover and refrigerate at least 4 hours and up to overnight before serving.
Nutrition
- Serving Size: 1/12 recipe
Pin for Later ->
this cheesecake looks so decadent!!! and it depends on my mood- sometimes, i’ll snack on a salted hard-boiled egg, and sometimes i feel the need to make a layer cake on a whim (;
I know the feeling, Heather! My mood takes me from a nice apple all the way to an apple pie. Ha! Thanks for your kind words and for visiting!
“Simplicity is the ultimate sophistication” – totally agreed, Laura! For me being a food blogger means looking for some relatively new/sophisticated ideas that sometimes I forget that simple classic recipes are often the best. Fun fact: when I make something, usually baked goods or desserts, first time ever, I often start experiencing with flavors and textures right away. Thus, I’ve never made vanilla ice cream or plain cheesecake. I like this old good classic. And it’s not a plain cheesecake – indeed it’s a versatile one since there’re plenty of ways to spruce it up with sauces and other toppings, as you mentioned in the post. Very well done!
Thanks, Ben! I do enjoy unexpected flavors and textures myself! Often, though, it’s tough to beat a classic, so you’re right that often the best place to start experimenting is with a classic! I think this one is a great place to start. Or to end, actually! Thanks for visiting!
I am absolutely loving cheesecake recipes now that it is Summer here And your recipe sounds amazing Laura. It looks so perfect. I am expecting guests this weekend and would love to try your recipe to make for dessert. Thank you for sharing…it looks great 🙂
Thanks, Ashika! I hope you get the chance to try it, we love it so much here. I keep forgetting it is summer for you – we’re still in the cold and wet season here. That just shows it’s fabulous anytime of year, I guess! Thanks for visiting!
Awwwww thank you for the shout-out, Laura! You’re so sweet! This totally looks like the best cheesecake ever; I can practically taste it and it’s divine :). Hope you’re having a great week!
It’s my pleasure, Kelsie – your creations inspire me so much! I find myself thinking about them long after I leave your pages! Thanks for visiting!
I’ve found that baking a cheesecake usually cures all worries! I love playing around with fun cheesecake flavors, too, but given the choice, I would probably go with a classic version any day of the week. I didn’t eat cheesecake as a kid, but I’m determined to make up for lost time now! I love this version, and it makes me want to go bake a cheesecake now! 🙂
I agree, David! Cheesecake is one thing that helps with just about anything! I do love the classics so much especially because they are a great place to start when doing the fun flavors! Always one of my favorites! Thanks for visiting!
I am with you on this Laura!! My most loved recipes are the basic classy ones like the simple marble cake! Your cheesecake looks divine! I would love to sit on my porch swing with a huge slice of this and savor it for the longest time!
Thanks, Deepika! Glad we are kindred spirits on this one! The classics alway amaze me with how fantastic they are with the simplest ingredients! I also like the idea of the porch swing – perfect dessert for a nice gentle swing! Thanks for visiting!
I’m with you on less is more. We bought an adorable house built in 1938. Even though the house is rather large it has literally NO storage space. Everything we have is strewn around the room(s) because there’s no where to put it. The hubs and I ask, “have you seen this” on a regular basis is drives me batty.
With that said, I’m eager to simplify all aspects of my life, especially in the kitchen! I’ve never made cheesecake before but when I get around to it, THIS is the recipe I’m going to try! Pinning!
Oh, Christina, I’m feeling your pain – we live in similar homes – ours is old, somewhat spacious, but same storage situation – none really. Closet organizers have not helped, sad to say. I think the solution is simple – make a cheesecake! That way you will forget at least for a while, the storage stuff. ☺️ Thanks for the pin!
Would very much like to make it. Please advise if Ricotta would be OK to use. Thank you !
Yes you could use ricotta cheese! It would then be an “Italian Cheesecake” like This one From Martha Stewart. You would need to drain the ricotta, so it’s not so moist, and add a bit of flour or cornstarch, too. Martha adds a bit of citrus zest for tang and bakes it at a lower temp (325F), too! Good luck!
Thank you very much Laura ! I will make the cake next weekend !
You’re so welcome! Good luck and let me know how it turns out!
Happy to say I made the cake with drained Ricotta; it did not ask for cornstarch. Made half a batch since we are a small family, following your instructions ! It turned our great ! Thank you so much !
Oh, I’m so glad it turned out! I wish I had cookware to fit half-batches, my waistline would thank me, I’m sure! Thanks for letting me know!
Oh what a lovely and bright cheesecake this is!! Classic vanilla flavored cheesecake is my favorite. Thanks for this wonderful recipe. 🙂
Thanks, Neha! I do love this cheesecake, too!