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best cheesecake
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5 from 1 vote

The Best Cheesecake Ever

A very good basic cheesecake recipe
Servings: 10
Author: Cookie Madness


  • The Best Cheesecake Ever
  • Crust:
  • 1 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons melted butter
  • Filling:
  • 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 egg yolks
  • 4 eggs
  • Topping: Whatever you want to use to cover the crack.


  • Preheat oven to 475 degrees F.
  • Prepare crust. Mix crumbs, sugar, and butter and press into bottom of a 9 inch springform pan. (I like to line my pan with a 9 inch round of parchment).
  • 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.
  • Bake cheesecake 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.