Creamy Cheesecake Recipe
This creamy cheesecake has a luxuriously smooth texture and a rich, classic flavor. Despite its impressive look and taste, the recipe is easy to follow and perfect for beginners. With a few helpful tips, you’ll have a beautiful, homemade dessert ready to serve and enjoy.
I have been eating this cheesecake since I was knee-high to a grasshopper. I’ve always wanted to use that phrase.
What sets this cheesecake apart is its texture. It has more substance and richness than a no-bake version and even stands out against a classic New York-style cheesecake.
Another reason I love this recipe is that it strikes the perfect balance of sweetness. Some cheesecakes can be overly sugary, but this one is just right. Whenever I try cheesecake at a restaurant or someone else’s house, I can’t help but compare it to this one—and more often than not, I think this version wins.
Maybe it’s nostalgia, maybe it’s flavor, but I think once you try it, you’ll see why it’s such a favorite.
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How to make creamy cheesecake
Pre-step
Preheat oven to 325 degrees Fahrenheit.
Take out your stand mixer and attach the paddle attachment.
Step one
Place a stick of butter in a medium saucepan and with the heat on low, melt the butter. Set aside when melted.
Step two
Gather the ingredients – full-fat cream cheese, cottage cheese, butter, and sour cream. (A)
Step three
The other ingredients – large eggs, lemon, flour, granulated sugar, cornstarch, and vanilla extract. (B)
Step four
Place cream cheese and cottage cheese in the mixing bowl. (C)
Step five
Turn the mixer on medium and mix for one and a half minutes. (D)
Step six
Add 1/2 cup sugar, vanilla, fresh lemon juice and eggs. (E)
Step seven
Turn the mixer on medium and mix for one and a half minutes. (F)
Step eight
Add flour, cornstarch, and 1 cup of sugar. (G)
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Step nine
Turn the mixer on medium and mix for one and a half minutes. (H)
Step ten
Add sour cream and melted butter. (I)
Step eleven
Turn mixer on medium and mix for one and a half minutes. Transfer the cheesecake batter to a 10-inch springform pan. (J)
Looking gooooood!
Step twelve
Bake for 1 hour and 10 minutes. Check after an hour as every oven is different. You will know the cheesecake is done when it rises and becomes golden brown along the edges. It may still be a little jiggly, but don’t worry, it will firm up.
Now, this cheesecake always cracks when it cools. Always. But cracks have never bothered me and hopefully they don’t bother you either. And just think: cracks make wonderful nooks for toppings like strawberry sauce!
Step thirteen
Once it is done baking, you need to leave the cheesecake in the oven. Shut the oven off, prop open the door and let it sit for an hour.
This is a new oven to me since I recently moved house so I had to bake the cheesecake a little longer. It rose and stuck to the top of the pan. That’s okay. As it sits in the oven, it flattens (and cracks).
Step fourteen
After an hour, place the pan of cheesecake on a wire rack to let it cool for a half hour. (K)
As you can see, the cheesecake sunk leaving some of the edges stuck to the pan. Don’t worry, I ate those edges.
Step fifteen
Unlock the side of the springform pan and gently lift it off. Let the cheesecake cool until it is at room temperature. (L)
I take a sharp knife, cut a piece, and place it on a dish. I also get my strawberry sauce. This cherry version is another great sauce for cheesecake.
Dollop some sauce on top or eat it plain. I grab a forkful and take a bite.
I hope you enjoyed this creamy cheesecake recipe as much as Christopher and I enjoy eating it.
Check out this other awesome dessert. It’s perfect in the autumn and winter months: New England apple cider cake!
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Claire’s Creamy Cheesecake
Ingredients
- 1/2 cup butter melted
- 16 ounces cottage cheese small curd
- 16 ounces cream cheese
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup flour
- 1/4 cup corn starch
- 1 cup sugar
- 16 ounces sour cream
Addon (Optional)
- strawberry sauce
Instructions
- Preheat oven to 325 degrees F and get out a 10 inch springform pan.
- Melt butter on low heat in a small saucepan, set aside.1/2 cup butter
- Place cottage cheese and cream cheese in a mixer and mix for 1.5 minutes.16 ounces cottage cheese, 16 ounces cream cheese
- Add 1/2 cup sugar, eggs, vanilla and lemon juice and mix for 1.5 minutes.1/2 cup sugar, 4 eggs, 1 teaspoon vanilla, 1 tablespoon lemon juice
- Add flour, corn starch and 1 cup sugar and mix for 1.5 minutes.1/4 cup flour, 1/4 cup corn starch, 1 cup sugar
- Add sour cream and melted butter and mix for 1.5 minutes.16 ounces sour cream, 1/2 cup butter
- Pour into springform pan. And bake for 1 hour and 10 minutes.
- As all ovens are different, check it after 1 hour. You will know that it is done when edges are slightly brown and it's okay if the middle is slightly jiggly.
- Turn off oven and prop open the oven door and let the cheesecake rest in the oven for an hour.
- Take out and place on wire rack for 1/2 hour.
- Open springform pan and let it cool down to room temperature.
- Spoon on some topping, smile, eat, and enjoy.strawberry sauce
Equipment
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Helpful tips
- You can use a hand mixer if you don’t have a stand mixer, but that’s a lot of blending.
- Don’t want to eat the whole cheesecake? You’re in luck because it freezes well.
- To freeze cheesecake, take plastic wrap and wrap each piece individually and then put them in a gallon freezer bag.
- When you’re ready to eat it again, just grab a slice or two, defrost on the counter a few hours before serving and you are good to go.
- You can also store the cheesecake in the refrigerator in an airtight container for up to one week.
- You will notice that each time you turn the mixer on, you are timing the mix for 1.5 minutes. Make sure to scrape down the sides with a rubber spatula each time your timer is up and you turn the machine off.
- We don’t add a graham cracker crust, but I’m sure you could add it to the bottom of the springform pan.
- I use salted butter, but if you prefer, you can use unsalted butter.
Nutrition
Originally published May 2016.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I’ve had this at your house and I made it myself. It came out just as good as yours. 🙂
Joyce, I hope you enjoyed it! Thank you for your comment.
A lovely and delicious cheesecake and great directions and photos.
Thank you Anjali!
You just can’t beat a creamy, homemade cheesecake! This is a great recipe! Thanks.
Thanks Jessica!! I appreciate it!
This is a nice classic and delicious cheesecake! It’s perfect with that strawberry sauce too!
Thank you Debi! 🙂
This was fabulous. I love cheesecake and was creamy and delicious, so thanks for this recipe 🙂
Thanks Helen. 🙂
The texture of this cheesecake is just perfect. So smooth and creamy.
Thanks so much Diana! I appreciate it!
Love how creamy this cheesecake come out and how easy it is to make!
Thanks so much Jacquelyn! I appreciate it!
This cheesecake is absolutely perfect! I am going to make it again. This time I’ll have to freeze some pieces so I don’t eat the whole thing myself.
Thanks Vanessa! And yes, it’s easy to eat it all yourself. 🙂 Ask me how I know!
This cheesecake came out as creamy as it looks in your photos! Everyone loved it!
Thanks so much Jacqueline 🙂 Let me know how it goes!
I always thought making cheesecake was difficult, but with these instructions, it was so easy. Everything about this dessert is delicious. Thank you for such a great recipe!
Thanks Ana! And yes it’s so easy and super delicious!
I had to make both the cheesecake and strawberry sauce and it was an amazing combination. Fantastic!
Thanks so much Jo! I appreciate it.
I was dubious about the cottage cheese but you can’t tell it’s in there and man, it’s delicious. My cheesecake also cracked, but who cares with such a great recipe! And your in process shots rock Elaine!
Thanks Daniela! You made me smile!
Hi Elaine!
Thank you for this awesome recipe. We are a family of cheesecake lovers, so I can’t wait to try this recipe. Have you ever made it with a shortbread crust? I wonder if it would effect the recipe?
Thank you!
I’ve never made it with shortbread, but I bet it would be great though it might make the shortbread a little moist. I’ve made it with graham cracker crust and that’s awesome too. Thank you so much Joi! I hope you enjoy it.
Probably missed this in the recipe/instructions. What size pan?
Hi Gene, I used a 9 inch springform pan. Sorry about that. It was my 10″ pan. I’ll fix the recipe card, thanks for pointing that out.