Ultimate Cheesecake

I stumbled across this recipe a few years ago and after tweaking it plenty of times, I’m finally satisfied by the outcome. I dislike sour cream in my cheesecake, so that was the first thing to be removed, followed by the lemon juice. I also can’t stand cheesecakes w/o the crust, so that was the next thing I added. Come on, if you’re gonna eat cheesecake, it’s gotta be good! If you are watching your waistline, there are a few things you can do which I have done, and it doesn’t impact the flavour too much – you can use vanilla wafers instead of graham cracker crumbs, you can use a combo of regular, 1/3 less fat, and fat free Philly, you can use a combo of splenda and sugar, etc., Regardless, this is definately a great cheesecake recipe!

Ultimate Cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup white sugar
  • 1/4 cup butter, melted
  • 5 (8 ounce) packages cream cheese, softened
  • 5 eggs
  • 2 egg yolks
  • 1 3/4 cups white sugar
  • 1/8 cup all-purpose flour
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 400 degrees F.
  2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of a 9″-10″ springform pan.
  3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
  4. Bake at 400 degrees F for 10 minutes, then turn oven temperature down to 200 degrees F and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
  5. To prevent a cracked cheesecake I suggest baking the crust first (for about 8 minutes) then fill the crust and follow the remaining baking directions from that point on.

    If you follow the recipe as is…about 612 calories per slice

Comments (5)


I've made this several times. It's banana tonight. Great recipe.

Ballymena - not sure this helps but I always make this in a 6" round springform that's 3" high. I basically cut the recipe in half, using 2 8oz. pkgs of cream cheese, and 3 whole eggs and 1 yolk. It fills that pan to the top. Add 1 tsp of lemon juice if you want to snap up the tang a little bit.

It doesn't rise, if that's what you're interested in. Not enough "oomph" in the eggs to push it up much. It'll crown a little.

Interesting note: First time I used this recipe, I did a "Smores" cheesecake. Added dark chocolate to the mix in the sugar stage. Then I put a layer of marshmallow fluff in the bottom of the crust before I poured in the batter. Stupid me didn't remember that fluff is loaded air (and egg whites). I had fluff balls floating to the top of the cheesecake. Not the best looking - but it tasted great.