The World's Best Cheesecake (seriously!) by Steffi Hidber of Hey Pretty.: Recipe and directions

Before we get started, you need to know that I’m slightly drunk. I drank two glasses of «the sauce needs a splash!» white wine on an empty stomach cooking dinner. But that doesn’t change the fact that I think that our relationship has reached an important milestone. I truly believe you’re ready to be gifted with one of my greatest treasures.

It’s basically knowledge you’ll pass on to your children, and their children. If you print it out and frame it, it’ll even survive a EMP or a Zombie Apocalypse (I read too many End-of-the-World-as-We-Know-It novels) or maybe even Donald Trump’s presidency.

It’s time that I share with you a recipe that has made dozens, if not HUNDREDS of people in my life happy, and may or may not have once even gotten me laid. It’s perfect for Easter, for birthdays and for Wednesday nights, and has been honed to perfection for years by yours truly. And now I’ll stop beating around the bush and share my recipe for


The World's Best Cheesecake Recipe (Image by Hey Pretty Beauty Blog)

Time needed: 80 minutes (preparation 10 min, oven time 60 min plus 10 min), plus cooling time approx. 4 hours

Serves 10 to 12

Also needed: A springform or round baking tin and baking paper


For the crust

  • 100 grams butter (equals 1 stick)
  • 200 grams Graham crackers or Zwieback*
  • 1 pinch of cinnamon
  • 1 tsp vanilla sugar or extract

*I used Digestives this time, and the recipe works great with gluten-free cookies, too!

For the filling

  • 4 large eggs
  • 200 grams white sugar (equals 1 cup)
  • 800 grams cream cheese (equals 28 oz)*
  • 2 tbsp freshly squeezed lemon juice
  • 200 grams sour cream (approx. 1 3/4 cups)
  • 1 tsp vanilla sugar or extract

The best Cheesecake Recipe EVER: Ingredients (Image by Hey Pretty)

The best Cheesecake Recipe EVER: Ingredients (Image by Hey Pretty)

The best Cheesecake Recipe EVER: Ingredients (Image by Hey Pretty)


Line the bottom of the baking tin or springform with baking paper and butter the rim lightly.

Melt the butter and let it cool slightly. Put the cookies or zwieback in a sturdy plastic freezer bag and crush them with a rolling pin (or use your fist, if you’re angry) until you’re left with very fine crumbs.

In a small bowl, mix the crumbs with the melted butter, cinnamon and vanilla sugar,  and then empty them onto the bottom of the baking tin. Using your palm, press the the dough firmly onto the pan and even it out a bit. Set aside… optionally in the fridge, as chilling helps the crust firm up a bit.

Preheat the oven to 160° Celcius (320° Fahrenheit) with the rack in the middle of the oven.

Take a larger mixing bowl and crack the four eggs into it. Add the sugar and then mix for about 2 to 3 minutes, until light and slightly foamy. Spoon in the cream cheese (don’t even think about going low-fat, by the way. We need the full-fat good stuff!), then mix until there are no lumps left. Add the two tablespoons of lemon juice and mix until combined.

Pour the cream cheese filling SLOWLY into the baking tin. I learned to pour it over the back of a turned-over tablespoon, so the liquid doesn’t «raise» any loose crumbs on the crust (not tragic, it just doesn’t look as nice).

Place the cheesecake carefully in the oven and bake for 60 minutes.

After one hour, mix the sour cream (I use full-fat «crème fraiche») with the vanilla extract and then remove the cheesecake from the oven. Pour the sour cream onto the top of the cake and smooth out with the back of a spoon.

Return to the oven for another 10 minutes. Once these are up, simply turn off the oven and open the oven door halfway. Letting the cheesecake cool off this way for about an hour helps avoid cracks in the filling!

Once the cheesecake is completely cooled off, cover it well with tinfoil and let it chill in the fridge for at least three hours. Serve with a handful of fresh berries as decoration, because they’re super-healthy brain food and will help everyone forget how many millions of calories one slice of this cheesecake contains.

Hey Pretty's Fabulous Cheesecake Recipe

WORD OF WARNING: This cheesecake is really, really delicious, and you deserve a slice. Don’t make the mistake of eating two, though: It’s incredibly rich, and you will regret it later. Believe me, I know what I’m talking about.

And that’s your new go-to killer Cheesecake recipe!

Fun fact: I just made this yesterday, and realised upon taking it out of the oven that I don’t own a single photogenic pie plate. So I ran off to town to buy one (thank you, Zara Home!), and while I was waiting for the cheesecake to chill completely so I could take pictures of it, I did my nails because I’M A BEAUTY BLOGGER.

Who loves to eat.

Kure Bazaar Nail Polish in «Mademoiselle K» (Image by Hey Pretty)

This is Kure Bazaar’s Mademoiselle K, if you’re wondering…

And now: Have a lovely weekend and a lovely Easter holiday, if you’re celebrating.

And even if not, have a great day off!

The World's Best Cheesecake Recipe (Image by Hey Pretty, Steffi Hidber)

And I found the perfect GIF for this, too!

The World's Best Cheesecake Recipe... I swear!

This cheesecake has gotten me laid: The World's Best Cheesecake Recipe by Hey Pretty



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