Cheesecake is a multilayered sweet dessert. The primary, thickest layer is made out of a soft, fresh cheese egg combination and sugar. With the appropriate technique and attention to detail, making cheesecake at home can be a breeze.

Let’s Have a Look at How To Make the Best Old-Fashioned Cheesecake Ever, Step by Step.

This cheesecake recipe requires a few basic pantry staples.

#1 Cream Cheese:

The basis of this cheesecake is made up of four 8-ounce blocks of full-fat cream cheese. That's a total of 2 pounds. Make sure you're buying cream cheese blocks rather than cream cheese spread. There are no diets allowed in cheesecake, so skip the low-fat option!

#2 A Cup of Sugar:

When you consider how many mouths this dessert can serve, it's not that much. Overly sweetened cheesecake is no longer cheesecake. With only 1 cup of sugar, this cheesecake has the perfect combination of sour and sweet, exactly like a classic cheesecake should.

#3 A Cup of Sour Cream:

Add the sour cream on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

#4 Add a Dash of Flavor:

1 teaspoon pure vanilla essence and two teaspoons lemon juice. Lemon juice improves the overall taste of the cheesecake, and vanilla is always an excellent choice.

#5 Eggs:

The final ingredient is three eggs. The eggs will be added last, one by one, until they are *just* included. After you've added the eggs, don't overmix the batter. This will introduce air into the cheesecake batter, causing it to crack and deflate.

As always, make sure all of the ingredients for the cheesecake batter are at room temperature, so the batter stays smooth, even and mixes fast. Using a mixer to combine cold ingredients will result in a lumpy, over-beaten cheesecake batter.

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