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Tuesday, January 6, 2015

The Best Homemade Cheesecake

The Best Homemade Cheesecake - get the secret for the lightest and fluffiest cheesecake ever!

I've been making this cheesecake for years. The recipe came from a parent when my Mom taught school. This is truly The Best Homemade Cheesecake recipe on the planet! Chicken Legs says this is the best dessert that I make. He said other desserts are good, but this is the best!

What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference.

 I took this cheesecake down to my parent's house for Christmas. I hadn't made it in a long time, and I won't be waiting so long to make it again. It tastes amazing! The cheesecake can be made ahead of time and frozen until you are ready to serve it.

The Best Homemade Cheesecake - get the secret for the lightest and fluffiest cheesecake ever!


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The Best Homemade Cheesecake
1 9-inch cheesecake
(Printable Recipe)

    Crust
  • 1 1/2 cups graham cracker crumbs
  • 5 Tbsp sugar
  • 1/3 cup melted butter

  • Filling
  • 3 (8oz) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs, separated
  • 1 Tbsp lemon juice
  • 1 tsp vanilla


Preheat oven to 325 degrees.

Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this - works great!)


Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.

Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.

Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.


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68 comments:

  1. I love plain, un-topped cheesecake and this looks very good from here.

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  2. Looks great! Did you use a water bath for the cheesecake?

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    1. I did not. I cooked it exactly as I wrote above.

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    2. I loved it! I did it without freezing it, just refrigerated it for the day, we ate it that night!

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  3. Is the cheesecake going into the freezer while still warm? Freezing is required? This looks divine!! :)

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    1. I do out the cheesecake in the freezer while it is slightly warm. I have always frozen it, so I think it is required. You can eat it without freezing and see how it goes. I can't make any promises since I've never done it that way.

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  4. Oh I must try this! Cheesecake is my favorite dessert - with strawberries on top :) I love that you can freeze it and have it on hand or ready for the holidays. I've made the Cook's Illustrated cheesecake and it was perfect, but this sounds a lot easier.
    Thanks for sharing.

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  5. Dear Steph, That is a beautiful looking cheesecake and I bet it is delicious!! I do love cheesecake.
    Happy and Blessed New Year. xo Catherine

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  6. I've only recently realised that all the recipes that I had placed in my zip list are forever gone! What a disaster....and pinterest is too much. I tried it and forget it! So good luck with that.......they might just do a zip/zip too.

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  7. How far in advance can it be frozen ? Like how long can it last in the freezer? Looks great

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  8. Hi Steph. I have never made a cheesecake before and I am not a fan of lemon. Can I make this without the lemon juice?

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    1. It doesn't have a lemon flavor at all. I've never made it without the lemon juice, but you can certainly try it.

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  9. Sorry, if I post twice...lost my preview on log in. Beyond "light and fluffy"...is this cake dry and crumbly or smooth and creamy? Smooth & creamy (just slimy, to me) seems to be the preference these days, and I can never find a recipe to make the older, dry style.

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    1. I don't like those cheesecakes that feel like I'm eating a stick of butter either. This is creamy, but not slimy. So happy to have come across the recipe.

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  10. Can we use other pan than springfoam type?

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  11. Hi! Could you tell me please how many grams of graham cracker crumbs, butter and cream cheese?

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  12. Wow, this looks fabulous! I love the plain look of it, but there's nothing plain about it! Mmmmmm!!

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  13. what kind of graham crackers did u use? is honey flavor ok?

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  14. Hi
    do you hv any photo to show the egg white became stiff and creamy? Or how long do we need to beat?

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  15. This looks very good. I have it in the oven right now. How long before serving do you take the cheesecake out of the freezer?

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  16. Has anyone made with Splenda? My hubby is a diabetic and was wondering did it still turn out o-k

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    Replies
    1. I've never tried this with Splenda - I don't bake with Splenda, so I am not sure how it would turn out.

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    2. Use the Baking Splenda. I really do not like the melting stuff, bleah... The baking splenda does have sugar, but not as much. Hey, it looks like sugar, so...it does hae a better taste and it is made for baking. I did use this when my hubs was sick. Prednesone made his sgar skyrocket.

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    3. Use the Baking Splenda, it's the granulated kind. It is really good. Half the sugar, still has some, but much better than the "melty" stuff. Tried it in cheese cakes. Good.

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  17. This comment has been removed by the author.

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  18. How do you remove it from the pan if it is a graham cracker crust?
    And after eating, do you put it back in the freezer or the fridge?

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  19. Wonderful flavor! I tried making as "mini" cheesecakes; but although I followed the recipe to the letter; every single one of them fell in the center - I had to improvise and fill in with fruit topping n chocolate swirls. They tasted wonderful but the "look" was very disapointing. What did I do wrong?

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  20. Hi Stephanie! Is it possible to make it without the crust? Would the baking time and everything be the same?

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  21. Hi Stephanie! Have you tried doing this without a crust? Would the baking time and instructions be the same? It's for my brothers birthday and he loves cheesecake but not so much the crust!

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    1. I've never made with without the crust, so I don't really know how it will bake without it. I would assume it would bake the same amount of time, but I've never tried it.

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  22. I just finished baking this and it still seems a bit jiggly.....does freezing it fully set it??

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    Replies
    1. It shouldn't be super jiggly. Did you leave it in the oven for an hour?

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    2. Yes I baked it for 35min and let it set in the oven with the door closed for 1 hour. It has been in the freezer for two hours and it seems set now so I'm hoping when we cut it tomorrow it is cooked through. Fingers crossed!:-) It looks yummy!

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  23. I just took mine out of the oven and it has a brown lifted Shell around it. What did I do wrong?

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    1. I've never had that happen in all the times I've made this cheesecake. I'm not sure what happened. Sorry!

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  24. Would high altitude affect the baking in any way? How should I adjust?

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  25. Yes, you can freeze them. I place mine in a gallon ziplock bag. It works great. Another topping is 1 pkg. sour cream, 1/3 to 1/2 cup sugar, and cinnamon to taste. Whip together, pour on top of your cheese cake 5 minutes before done, and bake the rest of the way. OMG. It is so good. I bought 5" pans. My kids call them personal pan cheesecakes. :)

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  26. When do I take it out of the freezer ? how long before serving ? thanks

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    1. A few hours before serving should be fine. I usually take it out the morning that I am serving it and refrigerate it until we eat.

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  27. I just made it today,lol I probably shouldn't have put it in the freezer at all.I want it for supper

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  28. I have another question.Does anyone know how to cut cheesecake ? what to use? what kind of knife? When I cut mine it all sticks to the knife

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    1. I have used an ordinary knife..if it sticks, run warm water over the knife and bing-bang-bongalong...Bob's your uncle!! DELUMPTIOUS!! :)

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  29. This is wonderful! I made it a month ago to raving family members, and now am taking it tomorrow to school for our faculty dessert. Thank you!

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  30. hi! can I add i lil bit of gelatin and not bake it in the oven?

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    1. I don't think that would work, plus there would be raw eggs. I have a no-bake cheesecake on the blog you could try. http://www.plainchicken.com/2015/08/no-bake-lemon-cheesecake.html

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  31. have another question.Does anyone know how to cut cheesecake ? what to use? what kind of knife? When I cut mine it all sticks to the knife

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    1. Fishing line, unflavored floss, cheese string. If you arent going to be that fancy use hot water and leave your knife in it for 5 minutes to start and then a minute in between cutting slices. That is if you can wait that long of course : D.

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  32. Every time I make a cheesecake it always cracks and I end up covering it with fruit marmelade or frosting.
    What is the tip to bake it and not get cracks in the cheesecake part. I would really appreciate if you could write an aswer.

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    1. Hi, Here's my 2-cents' worth. To prevent the cheesecake from cracking, I use a water bath, first of all. But I'm going to try this recipe without it. You can try my second suggestion before using a water bath. Secondly, with this recipe I'd check how the top looks when you finish cooking (35 minutes). If you see cracking lines starting, take your sharpest knife whose blade is at least as long as the height of the cheesecake, and very carefully, slide the knife vertically between the crust and the pan to loosen the cake. I guarantee you won't have any cracks. If you don't see any cracking when the cake is finished cooking, check it again often, say every 10 minutes, till you take it out of the oven.

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  33. what do you use to cut your cheesecake ?

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  34. well I do too,but don't you find it all sticks to the knife when you cut it ?

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  35. Try cutting it with a wet knife. That should help!

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  36. It was stated 3 (8oz) cream cheese. Do you mean 3 of 8 Oz cream cheese or just 1 x 8 oz (approx. 225g))

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  37. I think 35 minutes was too much to mine. It became a little brown on top. Waiting the last one hour of oven and the others five hours of freeze to try!!! At least, it smeels very good! Thanks for share.

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  38. How long can I leave it in the freezer before serving ? and how long does it take to thaw ?

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    1. It should keep in the freezer up to a month. It will take several hours to thaw. I usually leave it in the fridge all day and it is thawed by the evening.

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  39. i forgot to separate the eggs. hope is ok. the cake looks amazing regardless. ty for a nice and easy recipe stephanie. the next time i will separate and fold as recipe. that should be very soon.. ria

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  40. This recipe is awesome. I made it for a family dinner and my father in law asked for the leftovers to be left for him. I followed it exactly and was a little nervous because I never baked a cheese cake before. It was perfect and everyone loved it. I topped it with a strawberry glaze made from jam. Thanks for this. Will be making it again, soon.

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  41. I love cheesecake and this looks so simple! Definitely gonna try this!

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    1. This was an awesome recipe! My family loved it! Definitely a great cheesecake

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  42. Hi! Any substitution for sugar?

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  43. Well I made this cheesecake last night. Actually, I was searching for a good recipe to top off some brownies so I used this as my cheesecake layer for a 9x13" pan. I was happy to find the recipe came out to equal twice as much cheesecake as there was brownie. I am pregnant and have become very picky about my brownie to cheesecake ratio. However, my only complaint is when I pulled them out this morning to be cut up, I ended up ingesting somewhere upwards of 1,000 calories in cheesecake alone before I had even touched my first cup of coffee. This left me with heartburn and that unique sense of diet failure. I immediately cut up what was left into bars and threw them into a storage container in the freezer, hoping nobody would notice a quarter of the pan was somehow missing. We all know the pregnant lady is an immediate suspect. But I have a feeling once they get a taste I will have their complete understanding. The cheesecake was fluffy and creamy without being too dense. I did keep a pan of water on the bottom rack during baking and didn't end up having any cracks. I'm excited to give this recipe a try in an actual cheesecake pan! The fact that it is such an easy recipe is probably not a good thing. I have a love/hate relationship with super yummy things where the ingredients come together in less than 20 minutes. But regardless, now that I have it, I will certainly be making it again soon! Also, to address the "cracking" issue. The best thing I have found to prevent cracking with cheesecake is to keep the oven closed as to avoid temp changes. Keep the light on and give the door a jiggle or open ever so slightly and allow it to kind of slam closed to test the "wobbly" factor of the cake. When it looks right, just turn the oven off and leave it. Keep a water bath under it and allow it to cool for at least 2 hours in the oven before opening the door.

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  44. I really loved your recipe. I made this cheesecake last night it is very simple, but yet very tasty. Since I couldn't try it last night I had to have it for breakfast. Definitely I'll keep this recipe handy for when I get friends coming over the house. Thank you so much for sharing it.

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  45. Hi! At what temperature do you have to bake the cheese cake for 35 minutes?

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