The Best Homemade Cheesecake

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

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

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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!

WATCH How to Make The Best Homemade Cheesecake

The Best Homemade Cheesecake

Yield: 12 people
Prep Time 10 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 45 mins
The Best Homemade Cheesecake – get the secret for the lightest and fluffiest cheesecake ever!

Ingredients:

Crust

  • cups graham cracker crumbs
  • 5 Tbsp sugar
  • cup melted butter

Filling

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

Instructions:

  • Preheat oven to 325ºF.

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 the 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.

Notes:

It is very important to freeze this cake. It won’t be fully set if you don’t freeze it.
You can refrigerate the cheesecake overnight, if you don’t want to freeze the cheesecake.
Either way – it MUST chill before serving.

Steph

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Comments

  1. 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?

  2. 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.

    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.

    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.

  3. 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.

  4. 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

  5. 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.

    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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