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Apr 2, 2011 08:44 PM

Best basic cheesecake recipe

What is your most successful recipe for a basic cream cheese/sour cream cheesecake?

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  1. I am not ashamed to admit this is my most basic and successful recipe:

    most easy too :)

    1. This is my favorite go to cheesecake. Not as easy as the other one, but delicious!!

      1 Reply
      1. re: master815k

        I've made Tyler's Ultimate literally a hundred times; it's by far the easiest and most adaptable to substitutions of flavors and toppings.

        Very new-to-cheesecake-baking friendly and if you're willing to forgo the crust, the use of a graham or other cracker crust is not needed with this recipe.


        The easiest I've found (probably based on how it is explained), and really good too!

        1. 2 bars of cream cheese, 2 eggs, 2/3 cup of sugar, blended with an electric handmixer, poured into premade crust, and baked. Makes traditional NY style cheesecake. My mother got this recipe out of the Philadelphia cream cheese box years ago and we've stuck with it (though I think maybe the original had a whole cup of sugar, but we haven't changed it more than that).

          1 Reply
          1. This is the recipe that I always make, and I don't think I will never need another. It comes from a 1945 issue of Gourmet Magazine, and was said to be one of the magazine's most requested recipes. Zwiback has been difficult to find lately, so I usually substitute graham crackers.

            FOR THE CRUST
            • 18 pieces zwieback, crushed fine (about 1 cup)
            • 1 1/2 tablespoons unsalted butter, cut into bits, and softened
            • 1 1/2 tablespoons sugar
            FOR THE FILLING
            • 1 cup plus 2 tablespoons sugar
            • 2 pounds cream cheese, softened
            • 2 tablespoons all-purpose flour
            • A 1-inch length of vanilla bean, minced
            • 3 large eggs, separated
            • 1 cup sour cream
            • ACCOMPANIMENTS: thin slices of lemon, halved, for garnish if desired
            MAKE THE CRUST:
            • In a bowl stir together the zwieback, the butter, and the sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan.
            MAKE THE FILLING:
            • In a large bowl with an electric mixer cream together the sugar and the cream cheese until the mixture is light and fluffy, add the flour, a pinch of salt, the vanilla bean, and the egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly.
            • Pour the filling into the prepared pan and run a rubber spatula through the filling in a circle about 1 inch in from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350° F. oven for 1 hour, turn off the oven, and let the cake stand in the oven for 30 minutes. (The cake will be puffed but will sink as it cools.) Let the cake cool completely, or until it is set, in the pan on a rack. (For a slightly firmer consistency, let the cake cool completely and chill it, covered, overnight.) Remove the cake from the pan and garnish it with the lemon.

            6 Replies
            1. re: roxlet

              I'm thinking of making this one. Reading over the recipe, I don't see anything about a water bath; is that correct, you don't use a water bath? Do you put any foil outside the springform pan? Do you set the pan right on the oven rack or do you put it on a sheetpan first?

              1. re: roxlet

                HELP HELP

                I have all the ingredients, ROXLET, but I have not rec'd a reply re using a water bath. Do you just stick the cheesecake pan directly on the oven rack w/out any foil wrap? w/out a sheet pan underneath? w/out water bath?

                Oh yes, I've been to WF, Andronico (upscale mkt in SF) and Safeway -- no zwieback to be found. Guess I'll have to use graham crackers.

                1. re: walker

                  I am so sorry! I did not see this earlier, walker. No, no water bath on this cake, though I guess it wouldn't hurt it. I just put the cheesecake pan on a sheet pan and put it in the oven. I have never had any leaks. I put all my cakes, pies and tarts on sheet pans before I put them in the oven. No mess if it does leak, and it makes it easier to rotate the pan midway through.

                  1. re: roxlet

                    I was checking CH every day and was so SAD I did not hear from you.

                    I made it anyway (yesterday). I put it on a sheet pan with a loaf pan of hot water on the floor of the oven .. just in case. After it cooled, I wrapped foil on top and put it in the fridge .. looks great but will know later about the taste. I put an apricot jam glaze on top (stolen from the Japanese cheesecake recipe). (I did not rotate .. should I have?)

                    1. re: walker

                      It is not necessary to rotate the cheesecake unless you find that your oven bakes unevenly. Some ovens do have hot spots, I've found.

                      I hope it tastes great. Sorry again! :-(

                      1. re: roxlet

                        Success! Only changes I made: scraped 1/2 out of vanilla bean (instead of chopping up some of a whole bean), added zest of 1 lemon, added apricot glaze.

                        I also made a tequila/lime tart (Guy Fieri's recipe) and would not make it again. (I followed the recipe exactly and my oven temp was right. Others seemed to like it, I thought it was too sweet.)