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Saturday, November 21, 2015

Best Cheesecake In the World Recipe - with photo illustration directions!

The Best Cheesecake In the World, with cherry topping!
I'm pretty nervy calling this the best cheesecake in the world, but people always ask for it, guests fight over it, and there's never even a crumb left. Even better, if you follow the directions and make no substitutions, it will turn out perfectly for you. 

What;s special about this cheese cake recipe, is the homemade crust, the amount of butter I use, and my "creaming" technique for blending the cream cheese and sugar together perfectly (described below). Note: I use a food processor (Cuisinart) for this recipe, otherwise the cream cheese layer turns out less smooth and less creamy. Besides, it's much faster.

★Don't forget to bookmark this page so you don't lose the recipe, or print it out as a reference!★
Ingredients for Cheesecake Recipe
World's Best Cheesecake Recipe!


1½  cups graham wafer crumbs
2 tbsp sugar
1 cup sugar (in a separate container than the sugar above)
½ cup melted, unsalted butter (if you use less butter, do note that the crust will be hit and miss)
550 g / 19 oz plain cream cheese bricks, cut into small rectangles (this equates to 2 & 1/5th bricks of cream cheese "bricks", in the 250 g size). Recipe has not been tested with cream cheese in a tub. 
½ tsp vanilla (pure vanilla or vanilla extract both okay)
3 eggs
*Optional: 595 g / 21 oz canned fruit topping or filling (ie: cherry or field berry/bumbleberry work best)

1. Preheat oven to 350° F / 180° C.
2. Mix graham wafer crumbs and 2 tbsp of sugar together. Stir in melted butter thoroughly.
3. Press graham wafer crumb/butter mixture into the bottom of a standard pie plate (I use a ceramic pie plate).
4. Bake for 10 minutes on middle rack, then remove from oven to cool while you prepare the "cream cheese" layer. *Note: crust will not look done, and will appear butter-soaked and wet. This is correct.
5. Reduce oven heat to 300° F/ 150° C.
6. Beat cream cheese and sugar in a food processor (I use a Cuisinart), alternating the cream cheese and sugar until both are depleted.  Next, add in the  vanilla.  (You can mix by hand in a large bowl, but it will take longer and will not turn out as "smooth".)
7. Beat in eggs one at a time, making certain that no shells join the mixture.
8. Pour over hardened graham wafer crust, and bake for one hour on middle rack.  Circumference of cake should be very lightly brown, and center should be firm.  Cake will rise, so walk softly in the kitchen.
9. *Optional: If desired, add a canned fruit topping after cheese cake has cooled for 30 minutes (I generally use cherry or bumbleberry/field berry).
10. Chill for at least 3 hours (I make the cheesecake the night before, and chill overnight). 

How to Make the Graham Wafer Crust
How to Make the Cream Cheese Layer
Before & After Baking!
This Best Cherry Cheesecake...or bumbleberry, or peach, or raspberry or...
If you baked my world's best cheesecake recipe, please leave a comment below and let me know how you enjoyed it! Did you top it or serve it plain?
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