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 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!

  2. 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

    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!! 🙂

    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.

  3. 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. 🙂

    1. 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!

  4. 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!

    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.

  5. 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?

  6. 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?

    1. 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.

    2. 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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