The best cheesecake

Cheesecake, cheesecake, cheesecake!!!!! I cannot tell you how many times my sister and I tried to come up with a decent cheesecake. She did a lot of research; online, in books, asking our mom (only she had never made such dessert). 

In the end, about two years of failed cheesecakes and our brothers trying to comfort us by saying they weren´t that bad, went by. Until one day (after making some changes, and coming up with our own recipe) finally we got the reaction we wanted. 

*Trust us, this is THE BEST CHEESECAKE you´ll ever taste.


Even though it may not look like it, cheesecake has it´s origins back in ancient greece, when it was considered to be an authentic source of energy and it was made by heating cheese in a pot along with honey and flour, to then be cooled.

Ever since, lots of modifications happened until it became the cheesecake we now know, which also has lots of variations.

The recipe we use is to make the New York type cheesecake, which is famous for it´s softness and a bit acid taste. It is not hard to make, but it is a long process, yet so worth waiting for.


Así que sin añadir más, aquí esta: nuestra receta mas atesorada. Nuestra receta del cheesecake. Anda, disfrútala.

So without further addo, here it is: our most treasured recipe. Our cheesecake recipe. Go on, enjoy it. 

The best cheesecake
Prep Time
1 hr
Cook Time
1 hr 30 mins
Resting time
12 hrs
Total Time
14 hrs 30 mins
Servings: 10
For the crust:
  • 1 pack Graham crackers*
  • 1 pack Ritz* cookies
  • 1 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 5 oz (140 gr) unsalted butter soft or melted
  • Chopped nuts optional
For the filling:
  • 32 oz (900 gr) (usually 4 packs) cream cheese
  • 1 1/4 C granulated sugar
  • 1/2 C heavy cream
  • 4 eggs
  • 2 tsp vanilla extract
  • The juice of 1 lime or 1/4 lemon
  • 1 1/2 tbsp all purpouse flour
  • 1 1/2 tbsp corn starch
  • 1 C sour cream
For the topping:
  • 4 tbsp sour cream
  • 2 tbsp whipping cream
  • 1 tbsp sugar
  • The juice of 1 lime or 1/2 a lemon
For the berries compote:
  • 2 C berries (raspberries, strawberries, blueberries and blackberries) fresh or frozen
  • 1/2 C sugar
  • 2 tbsp corn starch
  • 3 tbsp water
  • The juice of half a lime or 1/4 lemon
For the crust:
  1. Preheat the oven to 350° F.

  2. Ground the two types of cookies in the blender or in a food processor until you get a fine powder, and then place that in a big bowl.

  3. Add in the sugar, cinnamon, ginger and the nuts.

  4. Add the butter and mix using your hands until a sort of dough forms.

  5. Place this dough in a detachable pie pan previously greased and flatten with your hands to make the crust.

  6. Bake at 350°F for 10 min. so that it turns gold.

For the filling and baking:
  1. In a big bowl, with a mixer cream together the cream cheese, sugar and the whipping cream for 2 min. until you get a soft mixture. 

  2. Incorporate the eggs and then add in the vanilla extract and lime juice.

  3. Lastly add in the flour, corn starch and sour cream and beat again.

  4. Pour this carefully onto the cookie crust. 

  5. Pour 3 cups of water in a big cake pan and place a metal kitchen grid over it, so that the cheesecake doesn´t have direct contact with the water. Then place the cheesecake on top of the grid and put it all like that in the oven (this way the cheesecake will bake in a double boiler).

  6. Let the cheesecake bake for 30 min. at 350°F and then drop the temperature to 325°F and bake for another hour aprox.

  7. Once the cheesecake has a slightly gold soft surface, turn off the oven but let the cheesecake inside it to cool down completely for 4 hours aprox. This step is crucial, for this way the cheesecak won´t suffer drasctic temperature changes and won´t crack on the surface. 

  8. Once the cheesecake is at room temperature, take it out of the oven and out of the pan, to refrigerate it. 

For the topping:
  1. In a small bowl, mix the two types of cream along with the sugar, and the lime juice until you get a thick mixture. 

  2. Spread this mixture on top of the already cold cheesecake.

For the berries compote:
  1. Place the berries on a medium heat pan along with the sugar. 

  2. Mix nonstop for 8 min until the mixture thickens and the berries start to loose shape.

  3. In a glass, mix the corn starch and water and then inorporate that into the berries mixture, this will make it all thicken a little more. Add the lime juice and mix until you get the desired consistency.

  4. Turn off the heat and let it cool completely before using it.

  5. Decorate the cheesecake with this compote the way you prefer. 

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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