Go Back
+ servings
best cheesecake

The Best Cheesecake Ever

A very good basic cheesecake recipe
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling and Cooling 6 hours
Total Time 7 hours 45 minutes
Servings 10
Author Anna



  • 1 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted


  • 4 8 oz packages cream cheese, softened
  • 1 1/3 cups plus 1 tablespoon sugar
  • 3/4 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh orange juice
  • 3 tablespoons heavy cream
  • 2 1/2 tablespoons flour
  • 2 large egg yolks, room temperature
  • 4 large eggs, room temperature


  • Preheat oven to 475 degrees F.
  • Prepare crust. Mix crumbs, sugar, and butter and press into bottom of a 9 inch springform pan.
  • If you haven't already, bring all filling ingredients to room temperature. This is important.
  • In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add extracts, orange juice, cream, flour, egg yolks, and eggs; Stir until smooth. Do not beat the eggs, just stir them and try not to whip any extra air into the batter.
  • Pour filling over crust and bake cheesecake for 12 minutes.
  • Reduce oven heat to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
  • Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
  • When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove cake from pan bottom; slide onto serving plate. Pour topping over center.
  • If you used parchment, you can gently pull the cake onto a beautiful serving platter. Otherwise, just serve it off the pan bottom.