My Secret Cheesecake Recipe

My Secret Cheesecake Recipe


Yummy, yummy, in my tummy makes me feel good! Oops, it’s the mention of the cheesecake that made me sing. It’s a dessert that’s impossible not to love. I can’t help but imagine the creamy texture, the tangy flavors, and the oh-so-sweet finish. Delish! Can you deny the awesomeness of cheesecake? No way! Whether you like the traditional cheesecake or something preferably modern, you can’t say that it’s not the most beloved dessert of people all across the world. That would be a lie. Today, I’m going to reveal my secret recipe for cheesecake to you, which will not only satisfy your sweet tooth but will also make you want to bake it again and again.


·        2 cups of graham cracker crumbs

·        ½ cup of melted unsalted butter

·        ¼ cup of granulated sugar

·        4 (8oz) packages of softened cream cheese

·        2 teaspoons of vanilla extract

·        1 ¼ cups of granulated sugar

·        4 large eggs (room temperature)

·       1/3 cup of sour cream (room temperature)

Now that you’ve picked out all the ingredients, it’s time to bake!


Start by preheating your oven to 160°C (325°F). Next, put together graham cracker crumbs, melted butter, and ¼ granulated sugar in a medium-sized bowl, and combine them until mixed well. Evenly distribute the prepared mixture on the bottom of a springform pan. Bake the crust in the oven and take it out after 10 minutes. Set aside to cool.

Pour cream cheese into a large bowl and beat until light and fluffy. Begin to slowly add in 1 ¼ cups of granulated sugar and beat until fully absorbed. Finish off by working vanilla extract into it, and beat until well combined.

Coming on to the eggs, add one egg at a time, and beat each individually. Next, go in with the sour cream and mix it into the beaten eggs until a smooth and creamy mixture.

In the meantime, the crust we let sit has cooled. Pour the cheesecake batter into it, distributing it evenly. After that, even out the top using a spatula.

Now comes the fun part. For 50-60 minutes, bake the cheesecake, or until firm edges. To check if you have baked it correctly, make sure the center is jiggly when you shake the pan. Switch off the oven, keep its door slightly open, and let the cheesecake rest inside for 30 minutes.

Exactly after 30 minutes on the clock, take out the cheesecake and let it cool. After it has cooled to room temperature, put a plastic wrap on it and refrigerate for 4 hours at least, or until the next day.

Your cheesecake is ready to serve! Don’t forget to top it with berries, whipped cream, or caramel sauce for a fancier experience.


·        Always check if the ingredients are at room temperature, and then begin.

·        A water bath is compulsory to avoid cracking in the cake and result in uniform baking.

·        If you see air bubbles or cracking, there are chances that you overmixed the batter.

·        It is important to let the cheesecake cool on its own before refrigerating it.