Amy’s Cheesecake -“Best Cheesecake in the World”

cheesecake on a Christmas plate with blackberry and lime curd. Bigger cheesecake in the background

This decadent cheesecake recipe will knock your socks off. It’s silky, rich and creamy. I’ve been told many times that this is the, “best cheesecake in the world”. And amazingly enough, the original recipe came to me by happenstance. Serve it with fresh lime curd, raspberries, blackberries or blueberries.

How this recipe came to me

Susan, a childhood friend of my mom’s was a fabulous cook. Every year for Christmas she would make cheesecakes for her friends and family. She never would share the recipe and was very adamant about it. If anyone asked, she would firmly say, “No, I don’t give it out.” Susan knew how much I loved to cook and one day out of the blue, I received an envelope. Inside were a few of her recipes including the famous cheesecake recipe. I was floored and stunned as I had never asked her for it. I respected the fact that she told other no, and I was fine with that. So imagine my surprise when it just “showed up” in the mail.

Passing the test

faded cheesecake recipe

It wasn’t exactly a recipe however but rather a crude list of ingredients written on a scrap piece of paper with very little instructions. The cheesecake recipe was a test to my cooking abilities. When I saw her later, I told her how much I loved the recipe. Her first question was, “Did it turn out?” and I said, “Yes, it’s wonderful.” She smiled. Right then and there I knew I had “passed” the test.

Recipes are meant to be shared

Susan told me never to give the recipe away. In fact when I published my first afternoon tea cookbook, she was so worried I had put the recipe in my book. I assured her I didn’t. I was true to my word and still am but I’m a big believer that recipes are meant to be shared and passed down. And really, she did too, otherwise she would have never given it to me. The recipe originally came from her uncle who worked at a famous restaurant in Kansas City. I waited years after she passed away before even writing this post. I had planned on naming this recipe, “Susan’s Cheesecake,” but since I made quite a few changes, I decided to name it, “Amy’s Cheesecake.” I know she would be proud and wouldn’t mind.

My own spin

Of course, this isn’t her “real recipe,” as I told her I wouldn’t give it away and I didn’t, but this is my version of it. I put my own spin on it as I always do, and continue to make changes over the years. I’m also sure the amounts are different from hers as some of her amounts were terms like: “a handful of this, etc.” with little directions other than bake time and temperature.

I also changed her crust to Biscoff cookies (paid link) because often times I couldn’t find the ingredient she used, so I substituted vanilla wafers for years. However, one day I was out of vanilla wafers and in a pinch used the Biscoff cookies (paid link). Wow! What a crust! I never went back to vanilla wafers. The Biscoff cookies (paid link) make a wonderful crust and now it’s my standard cheesecake crust.

Biscoff Cookie package on a granite countertop
Use these cookies for a fabulous crust!

What’s the difference between New York Style cheesecake and other cheesecakes?

Turns out the answer to this question was harder than I thought as I found various contradictory answers when doing research. Some say New York cheesecake contains cream and no cream cheese, others say it’s heavy on the cream cheese. The only consistency I found was that New York cheesecakes are dense and rich. According to this article, there are actually 5 different styles of cheesecakes in the U.S. I’m not actually sure what kind of cheesecake mine is. It’s made heavily with cream cheese and is rich but it has a very silky and creamy texture and also a sour cream layer so I guess you could say it’s a combination of New York and Chicago style cheesecakes.

cheesecake on a black plate with blackberries, raspberry and lime curd, lime zest
This decadent cheesecake recipe will knock your socks off. It’s silky, rich and creamy. I’ve been told many times that this is the best cheesecake in the world. It’s a super simple cheesecake recipe and fairly quick to make as long as you follow my 3 secrets.

The 3 secrets to making the best cheesecake in the world:

  • Allow the cream cheese to sit out until it reaches room temperature, otherwise it’s almost impossible to get a smooth texture. (Of course it’s against the food and safety guidelines and they would have my head, but I actually let it sit out overnight- but my house temperature is very cool.)
  • Bake the cheesecake only until it’s mostly set. It will still be “jiggly” when you pull it out but the top will look, “baked.”
  • After it’s baked, leave it in the springform pan (paid link) and put it in the refrigerator uncovered -overnight. The next day, remove the sides of the pan. Dip the knife in water between each cut for a perfect slice. It will cut beautifully.

So is this cheesecake healthy?

Nope, not at all, thus the reason I put it in my “Not so skinny section.” However because I have listed the nutritional information, you know how many calories and points it is – so you can definitely plan for it. As I’ve said many times, I’m a big believer in, “I’d rather eat a little piece of heaven, than a whole lot of yuck.” So this recipe is not fat free, sugar free, carb free etc. It’s a good old fashioned homemade cheesecake. Make and eat it on special occasions.

Christmas Cheesecake

Homemade cheesecakes make great Christmas presents! The best way to transfer and give them is to give your guest the entire pan and let them release the springform pan (paid link) themselves. This allows for easy traveling. They can give the pan back at a later time or you can include it as part of the gift. It’s too hard to try and transport a cheesecake without the pan. The sides of the pan give it support. You can also make mini cheesecakes in 6 inch springform pans as well, just be sure and adjust your bake time. My recommendation since everyone’s oven is different is to make a “test” one for you to make sure it turns out before you try giving them away in different sizes.

How to make Amy’s cheesecake (Best cheesecake in the world) in pictures:

Magimix food processor with crushed cookies, package of Biscoff cookies on the countertop

Preheat oven to 350°.

Place the Biscoff cookies (paid link) in your food processor (paid link) and process until fine. If you don’t have a food processor (paid link), place them in a Ziplock bag (paid link) and roll them with a rolling pin until fine.

Polish pottery bowl with crumbs, brown sugar in measuring cup, lime, zester and melted butter in a glass measuring cup

Combine crust ingredients. Use a zester to grate the lime. This gives the entire cheesecake a “fresh,” taste.

springform pan with crushed cookie mixture, glass on top on a granite counter top

Press the crust mixture into a 10 inch springform pan (paid link). Use a glass to press the mixture down and compact the crust. The mixture will come up on the sides, that’s ok. Place the pan in the freezer until ready to use.

Nutrimill mixer with cream cheese mixture

In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer (paid link)), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.

Nutrimill Mixer with cream cheese mixture and egg

Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well with a spatula – you don’t want lumps!

cheesecake mixture in a springform pan on a granite counter top

Carefully pour cheesecake batter into the springform pan (paid link).  Bake for about 30 minutes -just until top looks set. Do not overbake. It will be jiggly.

sour cream topping for cheesecake in a glass bowl with a spoon

Make topping while cheesecake is baking. Mix together sour cream, sugar and vanilla.

baked cheesecake out of oven on top of stove

This is how the cheesecake looks when it comes out of the oven. Notice it dips slightly in the middle and definitely jiggles when you carefully move it.

baked cheesecake with topping and spatula

Because it isn’t set in the middle, carefully dollop topping around the sides, then spread the topping to the middle. If place the topping directly in the middle, it will sink down to the bottom of the cheesecake.

finished cheesecake ready to go into the refrigerator

When finished, allow to cool for about 30 min and then transfer to the refrigerator. Do not cover as it will cause condensation and drip onto the cheesecake. You can cover with a piece of foil after a few hours – just set it on top.

Best Cheesecake in the World on a black plate decorated with lime curd, lime zest, blackberries and raspberries

The next day it cuts beautifully! An added tip: for a smoother cut, dip your knife into water before you make each cut. I like to dollop lime curd on the top and decorate with fresh raspberries, blackberries and sometimes blueberries. I sprinkled some lime zest over the top.

What do you think?

After you make it, let me know if you think it’s the best cheesecake in the world and please leave your comments at the end of the recipe.

cheesecake with lime curd, blackberries on a striped black and white plate with fork
You’re going to love the texture of this homemade cheesecake, so smooth and creamy! It’s a very decadent dessert and actually is very easy to make as long as you follow my 3 secrets.

 

Amy's Cheesecake

Amy Lawrence
This decadent cheesecake recipe will knock your socks off. It's silky, rich and creamy. I've been told many many times that this is the best cheesecake in the world. And amazingly enough, the original recipe came to me by happenstance. 
Prep Time 30 mins
Cook Time 30 mins
Overnight cool time in refrigerator 1 d
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16
Calories 385 kcal

Ingredients
  

Crust

  • 1 1/2 cup Biscoff cookies almost an 8.8 oz package or vanilla wafers, crushed with a rolling pin or use a food processor like my Magimix
  • 1/4 cup brown sugar
  • 1/4 cup butter melted
  • zest of 1 lime

Filling

  • 1 1/2 lb cream cheese softened to room temperature - you must do this read notes
  • 1 cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vanilla
  • 4 eggs at room temperature
  • dash of salt

Topping

  • 2 cups sour cream
  • 1/4 cups granulated sugar
  • 1 Tablespoon vanilla

Optional

Instructions
 

  • Preheat oven to 350°.
  • In a medium bowl, combine Biscoff cookies (crumbs), melted butter, brown sugar and lime zest.
  • Press crumb mixture into a 10 inch springform pan. (See notes about size). Use a glass to press the crumbs down. Allow the crumbs to come up the sides. Place pan in freezer for about 10 minutes or until ready to use.
  • In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.
  • Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well, you don't want lumps.
  • Carefully pour cheesecake batter into the springform pan.  Bake for about 30-35 minutes -just until top looks set. Do not overbake. It will be jiggly.
  • While cheesecake is baking, make the topping.
  • Remove from oven and carefully drop the topping by spoonfuls around the edge. If you drop it in the middle, it will sink to the bottom.  Do the sides then carefully spread the topping to the middle with the spatula.
  • Allow to cool on a rack for about 30 minutes, then put the entire pan into the refrigerator overnight. DO NOT REMOVE SIDES.  If you feel you need to cover it, lightly place a piece of foil on top but don't tuck the edges in, otherwise condensation will form.  
  • The next day, remove the sides, cut and serve. I love to serve this cheesecake with my lime curd.

Notes

The cream cheese and eggs must be at room temperature -otherwise your batter and cheesecake will be lumpy.  ( Of course it's against the food and safety guidelines and they would have my head, but I actually let it sit out overnight- but I have a cool house.) It doesn't work to "microwave," the cream cheese to soften it, so don't try it, just wait until it's at at least room temperature before beating the cream cheese.
This cheesecake is made with a 10 inch springform pan. You can use a smaller pan and it will be a fuller and taller cheesecake. The reason I use a 10 inch pan is because it's easier to cut it into smaller pieces when you're watching your portion size. If you use a different size pan, you will need to adjust the bake time. Smaller pans make the cheesecake taller so you will probably need to add more time. 30-35 min is an estimate, your oven may take more or less time. All ovens are different.
If for some reason you feel it's not set up enough even after it's cooled, put it in the freezer for a bit to firm everything up.

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 32.2gProtein: 5.7gFat: 26.7gSaturated Fat: 14.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.4gTrans Fat: 0.2gCholesterol: 114mgSodium: 217.4mgSugar: 26.4gVitamin A: 210.9IUVitamin C: 0.3mgCalcium: 81.2mgIron: 0.3mg
Keyword cheesecake, springform pan
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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

8 thoughts on “Amy’s Cheesecake -“Best Cheesecake in the World””

  1. Absolutely delightful – and I’m not a huge cheesecake person! Just the right amount of smoothness, rich taste and perfect crust. You’ve perfected this recipe Amy! Nom nom!

    1. No, just lightly fold in with a spatula. After it’s chilled, it may thicken up. It’s basically the consistency of sour cream.

  2. I have a 9 ” springform pan – when you say bake for 30-35 minutes for a 10″ pan, do you mean INCREASE baking time to 60-75 minutes? OR 30-35 minutes?

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