The Best Cream Cheesecake Recipe

Cream Cheesecake


  • Prep: 120 mins
  • Cook: 90 mins
  • Total: 210 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Ancient Greece


  • 1 3/4 cupscracker crumbs (about 15 full crackers)
  • 1/3cupKalleh Dairy Butter (melted)
  • 1/4cupgranulated sugar
  • 1/2teaspoon kosher salt
  • 907gramsKalleh Willie Cream Cheese (room temperature)
  • 1cupgranulated sugar
  • 1/2cupsour cream (room temperature)
  • 2teaspoonsvanilla
  • 3 eggs (room temperature)

Cheesecake is one of the most delicious desserts around the world. People make it with different fillings such as peanuts, fruits, chocolate, caramel, and vanilla. Now we are going to make a silky and smooth Cream Cheesecake. Making cheesecake at home is not very complicated and it can be very simple with the right technique and paying attention to details.

If you are searching for the perfect Cream Cheesecake, do not miss this special Cream Cheesecake recipe.


Step 1

Smash the crackers with a food processor (or in a bag using a rolling pin). Put it in a medium-size bowl, and stir in sugar, add melted Kalleh Dairy Butter, and a little kosher salt until well combined.

For the best result, remember to preheat the oven up to 175°C (350°F). Press the crumb mixture into a springform pan with your hand or at the bottom of a glass. A springform pan is suitable for making cheesecake. The sides can be easily removed, and your cheesecake will be perfectly intact.

Step 2

It’s time to bake the crust for about 8 to 10 minutes until the crust starts to get brown. Then, remove the pan from the oven. While preparing the filling for your cheesecake, leave it to cool.

Step 3

Place the Willie Cream Cheese, sugar, and the vanilla in a bowl, then beat them with an electric mixer at medium speed, until smooth. Add the eggs one at a time, and mix them very well. Add the sour cream, beat until combined. Just coat the cheesecake filling on top of the crust and smooth it out with a spatula or a spoon.

Step 4

Place the pan in the middle of the foil. Fold up the foil around the pan. Be careful to do this slowly, so you do not create any holes in the foil. Press the foil around the body of the pan. Place a second large piece of foil under the pan, and repeat, slowly fold up the sides of the foil around it and press it against the pan.

Then transfer the pan to a bigger roasting pan. Fill it with hot water, about 3/4- inch deep, and just below the foil’s lowest edge. Be careful not to moisten any water onto the cheesecake.

Step 5

Warm the oven to 325°F (160°C). Put the pan in the oven on the lower rack. Bake it for 60-70 minutes. After that, turn the oven off, let the cheesecake cool slowly for 1 hour, then cover it and put it in the refrigerator for at least 6 hours and up to 24 hours.

Step 6

Take the cheesecake out of the refrigerator 30 minutes before serving it. Use a knife to free the chilled cheesecake from the rim of the pan to remove the edge. Now It is ready to serve.

Cooking Notes

Every ingredient should be at room temperature. It helps your cheesecake to bake well.

You can use a water bath, which can help your cheesecake cook slowly, and also it makes a steamy environment, so the surface doesn’t get too dry and makes it smooth and creamy.

Another important tip is to never over mix the cheesecake. Over mixing will insert too much air into the filling and causes cracking.

Do not overbake the cheesecake.

You can decorate it with fruits, chocolate ganache, peanut butter, and whipped cream (optional).


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