The Best Cheesecake In The World

After searching for years and trying hundreds of variations, this recipe is for the creamiest, most irresistible and the best cheesecake in the world.
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Cheesecake is one of the world’s favourite desserts. No matter how it is made – just plain or with a topping of berries, caramel, chocolate or cinnamon – everyone has their favourite favourite.

Some prefer the crumbly, more chalky texture of a traditional baked New York or ricotta cheesecake. Some don’t mind it whichever way it comes, including the fridge gelatin-based version. And then some, like me, seek out the pot of gold at the end of the rainbow – that elusive, silky, close-your-eyes-when-you-eat-it texture that most cake shops don’t sell.

After searching for years and trying hundreds of variations, this recipe is for the creamiest, most irresistible of all the cheesecakes. It’ll stick to your fork as you scrape away each luscious mouthful, leaving beautiful striations behind that remind of you of the creamy perfection sitting in front of you. It hypnotises you, drawing you in like a siren to its velvety rocks.

It’s difficult to overstate just how good this cheesecake is. Some would say it’s to die for. Some would say it’s worth living for. Some don’t say anything because their mouths are too busy at the moment.

The only cheesecake recipe you’ll ever need. The hardest part is waiting for this to set.

The Best Cheesecake In The World | Cooking Clue | The Eater's Manifesto

Cream de la Crème Cheesecake

After searching for years and trying hundreds of variations, this recipe is for the creamiest, most irresistible and the best cheesecake in the world.
Servings 8 to 12 slices
Total Time 40 mins

Ingredients
 
 

  • 1 packet Tennis biscuits crumbled (alternatively coconut or ginger biscuits)
  • 100 g melted butter
  • 2 250g Packs Philadelphia cream cheese alternatively mascarpone cheese
  • 250 ml double cream
  • 2 eggs
  • 156 g white sugar
  • 27 g flour
  • 15 ml lemon juice
  • 5 ml vanilla essence

Instructions
 

  • Preheat oven to 180 °C
  • Mix the crumbed biscuits and butter together
  • Grease a 20cm springform cake tin and layer with the crumbed biscuit mix
  • Tap the biscuit mix down with the bottom of a glass to make a base
  • Put the base in the fridge to chill for 20 minutes
  • Mix the remaining ingredients together in a stand mixer and pour over the biscuit base
  • Bake for 20 minutes – not a minute more
  • When the time is up, transfer immediately to the fridge to set overnight
  • If you use ordinary pouring cream instead of the double cream, it may make the cheesecake lighter but it will be softer and moister and not set quite in the way it should.

Notes

Don’t be tempted to leave the cheesecake for even a second over 20 minutes. It should still be wobbly in the centre when you take it out of the oven. This is the secret to this cheesecake being so luxuriously smooth.
Course: Sweets and Desserts
Keyword: baking, cheesecake, desserts, sweets
Our Pick
Cheesecake Pan Set With Removable Bottom

This springform pan set is made of thickened carbon steel, with a durable nonstick coating for easy removal after baking. An essential piece of equipment for stress-free baking of all types of cakes, pies and desserts.

Join the Conversation

  1. One of the best cheesecake recipes I have ever made. Compliments from everyone who enjoyed it. A tip to spice up the recipe a little, when serving drizzle over melted white chocolate and passionfruit to add a different flavour.

    1. Wonderful to hear that you love it as much as we do! It’s hard to beat, but your extra touches sound absolutely delicious. We don’t need an excuse to make one of these every couple of months in our house, but I think you’ve just given us one 🙂 Thanks for sharing and enjoy!

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