The Unsinkable Cheesecake That Will Make You Famous

Penny Lane
Sep 19
4 min read

Heavens to Betsy, let’s have a little chinwag, shall we? Pull up a stool.

Have you ever peered into your oven, heart full of hope, only to find a cheesecake so cracked it looks like a roadmap of downtown? Or, fiddlesticks, have you ever presented a slice that was… a little weepy? A soggy-bottomed debacle that could float away if you weren’t careful?

Chin up, buttercup. It’s a culinary crime scene I know all too well. For years, I wrestled with leaky water baths, wrapping my springform pan in foil until it looked like a science-fair project, only to have a sneaky bit of water creep in and ruin the party.

Well, I’m here to spill the beans (but never the batter!). Those days are over. I have the secret to a cheesecake so creamy, so flawless, so downright divine, it’ll make you the talk of the town. It’s all about a solid recipe and my not-so-secret weapon.

The Unsinkable Cheesecake That Will Make You Famous

This is it, darling. The recipe for a standing ovation. A cheesecake so perfect, it ought to be in pictures.

For the Sturdy, Golden Crust:

1½ cups graham cracker crumbs, from about 12 whole crackers (a little therapeutic smashing does a world of good!)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt

For the Dreamy, Creamy Filling:

32 oz (four 8-oz blocks) cream cheese, and for goodness' sake, make sure it’s at room temperature! This is the top secret to a lump-free filling. Don't rush it!
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract (the good stuff, darling!)
1 teaspoon packed lemon zest, from 1 lemon (a little ray of sunshine)
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs, at room temperature, too!
½ cup sour cream, full-fat and fabulous

Your Not-So-Secret Weapon:

A trusty 9-inch springform pan
My pride and joy, the 9-inch Ease Cake! Watertight Pan Cover

Now, Let's Get This Show on the Road!

Get that oven ready! Position a rack in the middle of your oven and preheat to 350°F (175°C). Now, put a kettle of water on to boil for the water bath later. We’re getting ahead of the game!
Make the Crust: In a bowl, stir together your graham cracker crumbs, melted butter, sugar, and salt until it looks like damp sand. Tip it all into your springform pan and press it firmly into the bottom and slightly up the sides. I use the bottom of a measuring cup to get it nice and even. Pop it in the oven and bake for 10 minutes. Let it cool on a wire rack while you get on with the main event.
The Dreamy Filling: In a large bowl with an electric mixer, beat the room-temperature cream cheese on medium speed until it’s smoother than a crooner's serenade. No lumps allowed! Add the sugar and flour and mix until just combined.
Add the Finishing Touches: Scrape down the sides of the bowl. Add the vanilla, lemon zest, lemon juice, and salt. Beat on low speed until just combined. Now, add the eggs one at a time, mixing on low after each one just until the yellow disappears. Over-mixing the eggs is the villain in our story, darling—it adds too much air, which can lead to cracks! Gently stir in the sour cream.
Here Comes the Magic! This is where we say goodbye to soggy bottoms forever. Pour your beautiful filling over the cooled crust. Now, instead of wrestling with a roll of foil, just take your Ease Cake! cover and slip it snugly over the bottom of your springform pan. It seals it up tighter than a drum. Not a single drop of water will get in. What a dream!
Time for a Bath: Place your protected pan in a large roasting pan. Pour the boiling water from your kettle into the roasting pan until it comes about halfway up the sides of your springform pan.
Bake to Perfection: Carefully place the whole kit and caboodle into the oven. Bake for 1 hour and 30 minutes. The edges should be set, but the center will still have a slight wobble, like a happy little jiggle. That’s perfect!
The Cool Down (The Second Secret to No Cracks!): Turn the oven off, but don’t you dare take that cheesecake out! Prop the oven door open with a wooden spoon and let the cheesecake cool slowly in the oven for 1 hour. This gentle cool-down prevents shocking the cake, which is another pesky cause of cracks.
Chill Out: Remove the cheesecake from the water bath and take off its trusty Ease Cake! cover. Let it cool completely on the counter. Then, cover it loosely and let it chill in the refrigerator for at least 6 hours, but overnight is even better.