Perfect Cheesecake

Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite.

But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece!

My young friend Audrey and I made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust on the bottom and doesn’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serves it with a tangy bright raspberry sauce.

Many thanks to Dorie for graciously allowing us to share her recipe with you!

From the recipe archive, first posted 2011.

Perfect Cheesecake Recipe

Ingredients

Crust

• 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
• 2 Tbsp sugar
• Pinch salt
• 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling

• 2 pounds cream cheese (900 g), room temperature
• 1 1/3 cup granulated sugar (270 g)
• Pinch of salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 2/3 cup sour cream (160 ml)
• 2/3 cup heavy whipping cream (160 ml)

Toppings

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35 g)
• 1 teaspoon vanilla extract
• 12 ounces (340 g) fresh raspberries
• 1/2 cup granulated sugar (100 g)
• 1/2 cup water (120 ml)

Special equipment needed

• 9-inch, 2 3/4-inch high springform pan
• Heavy-duty, 18-inch wide aluminum foil
• A large, high-sided roasting pan

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