A Cheesecake Memory (And an Honest Confession)
Alright, let’s just put this out there—cheesecake isn’t one of those desserts you make on a total whim at midnight (believe me, I’ve tried, post-pub, not my proudest). But there’s something kind of magic about it; every time I make this perfect cheesecake recipe, I remember my aunt June, who used to make a ridiculously good version and absolutely refused to share her secret. (Respect, but also: mean!) After years of prying—and a fair few collapsed middles—I’ve cobbled together something that honestly, I now like a little better than hers. Sorry, June.
Why I Always Come Back to This Cheesecake
I make this when my cousins visit, or whenever someone in the house sighs and says "it’s been a while since we had real cheesecake." My family goes absolutely bonkers for this, usually racing to the fridge before I can finish cleaning the pan. There was this one time—the crust totally disintegrated because I was in a rush, but we just ate it as cheesecake ‘pudding’. Even the kids thought that was fancy. It’s creamy without being too heavy (I get bored of those brick ones), and if you’ve ever been haunted by cracks, trust me, I used to think they were personal insults. Also: the top always comes out kinda shiny, which my mate Greg says looks like it’s been "varnished professionally." Not sure if that’s good, but it’s true.
What You'll Need (And a Few Cheeky Swaps)
- Digestive biscuits (or Graham crackers, if you’re Stateside—once I used speculoos cookies, didn’t regret it)
- 75g melted butter (I’ve used margarine in emergencies, but it goes a bit weird)
- 700g cream cheese (full-fat Philadelphia is traditional, but honestly the generic stuff usually works fine; my gran swore by supermarket own-brand, says it’s the extra tang)
- 200g caster sugar (regular granulated if that’s what you have)
- 3 large eggs (free-range if you’re feeling fancy, but not vital)
- 200ml sour cream (Greek yogurt in a pinch, but it’s tangier)
- 1 tablespoon vanilla extract (I once ran out and used half a cap of bourbon, actually not bad)
- Zest of 1 small lemon (sometimes I skip it if I can’t be bothered to zest, to be honest)
How I Actually Make It (For Better or Worse)
- Smash up your biscuits into pretty fine crumbs. I use a rolling pin, sometimes a wine bottle (works just as well, minus the risk to fingers if you’ve had a glass already).
- Mix crumbs with the melted butter—should resemble wet sand when you squish it. Press this mix into a lined 23cm round springform tin. Try not to get bored, as a thinner base is better. If it looks patchy, just smush another bit on.
- Bake the crust at 170C (about 340F) for 10 mins. Then, just let it cool. I usually get distracted here—don’t forget it and let it overbrown, like I have.
- Beat the cream cheese and sugar together until mostly smooth. (This is where I always sneak a taste; sometimes TOO much. Do what feels right.)
- Add eggs, one at a time—don’t worry if it looks lumpy at first, it’ll come together. Pour in the sour cream, vanilla, and lemon zest. Mix until just combined—overbeating can make things go a bit rubbery (learnt that the hard way).
- Pour the batter over the cooled crust. Wobble the tin a bit to even it out. It should look glossy, but not like it’s going to slosh out.
- Bake for 45-55 mins. Sides should be set but the middle still has a jiggle—kind of like a wobbly jelly. If it starts browning a lot on the edges, cover loosely with foil. Don’t try to turn it out hot, it WILL go everywhere (oh the memories).
- Turn off the oven and let the cheesecake sit in there with the door ajar for about an hour. Seems silly, but helps prevent cracks (mostly). Then cool fully and chill at least 4 hours (overnight is better, not that patience is my strong suit).
Notes: What I’ve Learnt the Bumpy Way
- The crust holds together better if you really press down, maybe even use a mug. But if you miss a bit, you can always patch things up.
- The longer you chill it, the more the flavours meld—a win if you actually manage to keep people’s paws off it long enough.
- The first slice is going to look messy. That’s life, right?
- Oh, and one time I forgot the vanilla. No one noticed except me, so maybe I fuss too much.
How I’ve Tweaked This (Some Wins, One Not)
So, swaps—sometimes I use chocolate Hobnobs for the base (very rich, great for rainy days). I once folded some blueberries into the filling. It tasted great but the colour went a bit... odd, like alien cheesecake. Try at your own risk. I’ve also done it with a swirl of Nutella on top, just drag a skewer through before baking for some drama.
The Kit I Used (Plus Some Kitchen Fudging)
- 23cm springform tin (important—though one time I used a regular cake pan lined with parchment and just sort of lifted it out. It worked, mostly)
- Mixing bowls (big ones are best, but really, wash as you go and you'll be fine)
- Electric mixer (I once did it with a whisk and a lot of grumbling. It's not fun but gets the job done if you must)
- Spatula or sturdy wooden spoon—don’t sweat this too much
Keeping Leftovers (Best Luck With... Not Much Left!)
I read somewhere you should eat cheesecake within three days, but honestly, in my house it rarely lasts that long. If you do have leftovers, just keep them in the fridge covered, and they’ll be fine for a few days. Out of curiosity, I once tried freezing a slice. Not horrible, but a bit crumbly after thawing—so, up to you!
How We Serve It (According to Family Tradition... Sort Of)
My mum likes it with fresh strawberries (and, okay, a dusting of powdered sugar). The kids just want whipped cream, and sometimes if I'm feeling extra, I'll spoon over a bit of homemade raspberry jam. Or nothing at all, really—sometimes I just eat a forkful standing at the fridge. Don't judge.
Hard-won Tips So You Don’t Make My Goofs
- Let everything come to room temperature (once I tried cold cream cheese, lumpy disaster)
- Don’t open the oven too much or it’ll crack. I know it’s hard. I’m so nosy, I peeked once and—boom!—Grand Canyon.
- Don’t skip the chilling time. I tried slicing it warm once for a photo. Utter chaos. Never again.
- If the top cracks a bit, just throw some fruit or sauce on top and be done with it—no one minds.
Questions I Get All The Time
- Can I make this without a springform?
- Yeah, you can—you’ll just need to be a bit bolder getting it out. Line the pan really well and use a big spatula. Actually, sometimes I just scoop it out and call it "rustic."
- Is water bath necessary?
- Honestly? I hardly ever bother, but some people swear by it to avoid cracks. I tend to think it’s more faff than it’s worth. If you’re feeling fancy, though—go for it.
- Can I use low-fat cream cheese?
- In theory, sure—but you’ll miss some of the richness, and it doesn’t set up quite the same. Tried this once when I was feeling ‘virtuous’ and nobody touched it after the first slice.
- Can I freeze it?
- Yep. Just wrap slices well and defrost in the fridge overnight. Texture goes a little crumbly, but flavour’s still lovely.
- What if mine cracks, sags, slumps, or does something weird?
- Just eat it as is, with gusto. All cheesecakes are beautiful (well, most—my blueberry experiment was a bit much, but blue food has that effect).
Oh—and if there’s any left, drop a slice to your neighbor. Mine says it’s the only reason he’ll answer the door these days. Funny, that.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
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2In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and mix until combined. Add eggs one at a time, beating after each addition.
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3Mix in sour cream and vanilla extract until just combined. Be careful not to overmix.
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4Pour the batter over the prepared crust. Smooth the top with a spatula.
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5Bake for 60 minutes or until the center is almost set. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour.
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6Remove from oven, then refrigerate for at least 4 hours, or overnight, before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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