The World’s Best Cheesecake

 Remember the best cheesecake on earth? What a crock! This…THIS is actually the best cheesecake. I decreased the size of the cake, added a touch of sour cream to the batter, and put gingersnaps in the crust. Quite frankly, this is the best cheesecake on the face of the planet. It is rich, creamy, sweet, perfect fresh or frozen…but wait, I’m getting ahead of myself. Let’s go through the recipe first, shall we?
The World’s Best Cheesecake

Ingredients:
4 packages cream cheese
1/2 cup sour cream
1 can sweetened condensed milk
1 1/2 cups total sugar
2 eggs
Juice of 1 lemon
1 Tbsp. vanilla
12 gingersnaps or graham crackers, crushed into crumbs
6 cups of crushed nuts (almonds, pecans, walnuts, or whatever you like)
1 stick butter, melted
Special Equipment: Springform pan, lined with tinfoil.

 1) Preheat your oven to 350 F and combine 1 cup of sugar with the crushed nuts and cookies. Mix well.

2) Drizzle the butter over the crumbs and mix well until all the crumbs are moistened and become a thick sort of paste. You may not use all of the butter – you want it to be just a bit moist, not sopping wet.

 3) Pat the crumbs into an even layer in your tinfoiled springform pan. Set aside.

 4) In a large bowl, combine your cream cheese,

 sweetened condensed milk, 

 vanilla, lemon juice, 

the rest of the sugar,

 and sour cream.Mix until all are roughly combined (There will be some cream cheese lumps, but dont’ worry about that).

 5) Add the eggs to the mixture.

 6) Mix with your hand mixer or stand mixer for at least 7 minutes or until the mixture has increased in volume by about 1/3 (yes, Christina Tosi, you have convinced me that a prolonged mixing time really makes an outstanding cake).

 7) Pour the cheesecake batter into the crust. Take a quick lick of the spatula. You won’t get salmonella.
Probably.

 8) Place the cake on a sheet pan with a lip and put it in the oven. Pour water into the sheet pan to create a water bath. Cook the cheesecake for about 45 minutes, or until the outside is firm but the center is still somewhat jiggly. If the cheesecake starts to become golden around the edges, take it out at once.

9) When the cake is done, cool it for at least 3 hours or up to overnight.

 10) Serve.
You are going to love this cake – I bet my blog’s credibility on it. It isn’t one of those fluffy, sugary, preservative laden cakes. This is dense – like a glorious brick in your stomach. The first taste is of cream and pure, clean dairy. Then there is the sweet and gingery crunch of the crust – like a buttery, nutty graham cracker. Then there is the gentle tang of the lemon and sour cream, the aromatic, floral vanilla and the sweetness of the sugar. Pushing your knife through this is like running your fingers through wet sand. It is slow, it is sensual, it gives you some resistance. And it’s so damn satisfying.

Without a doubt, the best cheesecake ever.

Comments

  1. Cat@ Breakfast to Bed says:

    If you want to just bring that down to SW Brooklyn, I'll take if off of your hands. I want to make these as minis for my cookie tray. You know, because I NEEDED one more thing to do in the next two days.

  2. Fritos and Foie Gras says:

    @Cat-Haha, as if I didn't devour this all…surely, you jest! ;)

  3. Anthia from Australia says:

    Hi there I am really confused on baked cheesecake. i like a stiff mixture and yours sounds like what I want to achieve. I dont want to use flour to make it more cake texture but I love cheesecake when it sticks a bit to the roof of your mouth. I have tried so many recipes… some say use some egg yoks combined with whole eggs and there is nowhere to explain the difference. I used raw sugar but I think that it draws water and makes the texture less stiff, firm. i am trying your recipe right now with less condensed milk . I would have thought that condensed milk would make it less firm. but then I look at your photo of yours and it looks like the cheesecake result I am wanting. I have been using raw sugar in other recipes I tried for the flavour, ending up as a less firm result…. so I hope this time using white granulated sugar, I get what I want. thanks for your recipe… I am pretty sure by the photo that I will get lucky this time. thanks

    • fritosfg says:

      Hi Anthia,
      Yes, the sweeteneed condensed milk does result in a very stiff, dense texture. Please let me know how it turns out!!

      Best,
      Sarah

      • anthia says:

        Hi Sarah i really go deep into searching recipes online and pull them apart and get all scientific in my head. I was using raw sugar but read that it holds moisture. i aksed a chef what sugar he uses and he said only caster sugar for baking anything. i am going to work today in my kitchen and experiment making lots of small cheesecakes controlling the variables. by adding the condensed milk and then omitting it I will be able to see the difference. it will be interesting to see if at room temperature the condensed milk relaxes the cheesecake or not in the end result. The other thing too is i dont have a beater setup with a paddle which is ideal, but I did read that you must not overbeat your mixture so i squeeze with plastic gloves on, the cream cheese and sugar in my hands and slowly add those eggs and do by hand also. This part works well for me and I think I prefer this to beating it. thanks for your advice on the condensed milk. I am pretty serious about cheesecake as you can see and I find it frustrating that recipes are all so random in explanation most of the time – i always test and retest so many recipes until I get the perfect fit in my head otherwise I have to keep searching. Do you know of any websites of gourmet chefs sharing their trade secrets online? and for free? also for the base I twist it with adding LSA to the biscuit mix and ground walnut meal and touch of instant coffee and cinnamon. but I leave sugar out coz i think the biscuit is sweet enough but I add more sugar in the filling than you do so I will experiment with those differences also and letting you know my results. thanks again Sarah.

  4. cindy says:

    sorry im confused. you dont have sugar listed in your ingredients other then 1 cup that goes in the crust. but in your picture your showing and saying to add sugar to the mixture. so do you add the cup of sugar only to the crust or to the batter or both? please explain it sounds great but not clear. thank you.

    • fritosfg says:

      Hi Cindy,
      I meant to say that you need 1.5 cups of sugar total – 1 cup for the crust, 1/2 cup for the cake. I am SO sorry that I screwed up the writing of the recipe! Thank you for alerting me to it! I fixed the recipe – please let me know if you make the cheesecake!

  5. Jenny says:

    I’m making this in the UK and I could do with some help on quantities please. Is there a standard size for the packages of cream cheese & the tin of condensed milk? It may not be the same over here! I bought 4 Philadelphia but they’re 300g and it looks HUGE! Sticks & cups I can probably find out more easily.

    • fritosfg says:

      Hi Jenny! The sweetened condensed milk comes in 396 grams/14 oz cans and the cream cheese comes in 8 oz bricks. Does that help?

      • Jenny says:

        Yes, that’s just what I needed, thanks. I’m making this tomorrow for my dad’s birthday and I’m a bad cook, so wish me luck!

        • fritosfg says:

          I wish you tons of luck but you won’t need it! This cake is going to be fab for you! Just dont worry if it cracks while baking the taste will still be great!

  6. Sarah says:

    Hi. I wanted to make a spectacular cheesecake for a dinner party tomorrow night, so I Googled ‘Best cheesecake in the world’ and yours came up. I have just taken mine out of the oven and it looks absolutely amazing -I can’t believe I have to wait until tomorrow night to try it! No cracks in the surface, a really deep delicious-looking cake. I only changed one thing and used the inside of a vanilla pod instead of vanilla extract. Thank you so much for this wonderful recipe.

  7. Kai says:

    Oh my goodness I have to make this cheesecake. I am loving your recipe. Thanks for sharing.

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