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Stimulus Check Cheesecake

With 32 ounces of cream cheese and 7 eggs this recipe might just break the bank. But it’s so rich and creamy I promise it’s worth it the splurge!

Let me begin by explaining that like many women I have a serious cheesecake obsession. I like cheap freezer cheesecake, giant chain restaurant cheesecake, those cheesecake sampler platters, and of course real deal rich and creamy homemade cheesecake. Making a good cheesecake at home is no joke and with all the steps and the water bath most of the time we just don’t want to bother. I’m telling you this is the easiest/best tasting cheesecake that I’ve ever made and I did not use a water bath. I’ve had great luck with this recipe and it’s definitely my go-to from here on out. This cheesecake is so rich I prefer serving it plain rather that globing on a million toppings, but I’m not here to judge. The cooking method helps prevent cracking but honestly a cracked cheesecake is just as delicious so no worries if you don’t have the same luck every time. My secret weapon for making such a great tall cheesecake is definitely this pan. It’s not required but it’s my absolute favorite. I hope you enjoy this cheesecake as much as I do and that you get to share it with friends and family or enjoy eating it alone in your pajamas right from the pan.

Yield: 12 servings



  • 2 Cups graham cracker or cookie crumbs
  • 2 Tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 3 oz melted butter, unsalted


  • 32 oz good quality cream cheese, softened
  • Pinch of kosher salt
  • 1 Cup raw sugar
  • 3/4 Cup granulated sugar
  • 7 eggs
  • 1 Cup sour cream
  • Juice and zest of 1 lemon
  • 2 tsp vanilla extract
  • 1/2 Cup heavy cream


  1. Preheat oven to 350F. Wrap the bottom of a springform or removable bottom pan with foil and place on a baking sheet. This helps prevent butter leaking. I used a specialty 8” round x 4” tall pan but a 9” round x 3” tall will also work.
  2. In a bowl stir together graham cracker crumbs, sugar, and salt for the crust. Pour in melted butter and stir until fully mixed.
  3. Press the crust into the base of the pan and 1/4 inch up the sides. Make sure the seam of the bottom is covered in order to prevent leaking.
  4. Bake for 15 minutes or until the crust is set and lightly golden. Cool completely. Lower the oven to 300F.
  5. In the base of an electric mixing bowl fitted with a paddle attachment place cream cheese, sugars, and salt. Mix on medium speed until smooth. Stop the mixer several times to scrape down the sides of the bowl and the paddle. Being diligent during this process helps to make a truly smooth cheesecake.
  6. Crack eggs in a separate bowl. Add them to the cream cheese mixture and mix on medium speed until fully incorporated. Stop the mixer several times to scrape down the sides of the bowl and the paddle during this process.
  7. Add sour cream, lemon juice and zest, and vanilla. Mix until combined.
  8. With mixer on low speed stream in the heavy cream.
  9. Give the bowl one last scrape.
  10. Place a fine mesh strainer over your prepared pan with crust. Strain the batter into the pan. Smooth the mixture.
  11. Tap a spoon against the surface of the batter several times to remove air bubbles.
  12. Bake cheesecake at 300F for approximately 70* minutes or until the edges have risen and set but the center 2” still jiggles.
  13. Carefully remove from oven and let cool to room temperature.
  14. Cover pan and refrigerated overnight or until chilled through.
  15. When ready to serve run a small offset spatula under warm water to heat. Run the blade of the offset in between the pan and the cheesecake to loosen the sides.
  16. Unlock springform and/or pop cheesecake out of pan by lifting from the removable bottom.
  17. If your pan has a nonstick or coating you can’t cut on remove cheesecake from base onto a serving plate by running a long spatula under the crust and carefully lifting it from the base/sliding it onto a plate.
  18. Cut into 12 slices with a warm knife, cleaning in between each cut.
  19. Serve and enjoy!

* I prefer a slightly underdone cheesecake that’s center is still a bit soft. For a firmer cheesecake increase the cooking time. You can also temp your cheesecake for doneness at the recommended food safe temperature of 140F.


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