What Women Want … or Cheesecake: It’s what’s for dinner.


I cannot claim credit for this recipe. It is based on a recipe simply called Perfect Cheesecake, which in turn gives credit to a recipe by Dorie Greenspan.

I can honestly say this is the best cheesecake I have ever had. I have made very few alterations in this recipe, the most notable being that I do not use an electric mixer. Mixing with just a wooden spoon and mixing bowl can be tiring helps to prevents over mixing. I just sat down in front of the TV and took my time with it. I won’t judge anyone who uses a mixer though!



2 cups of Graham cracker crumbs
2 Tbsp sugar
Pinch salt
4 Tbsp Unsalted Butter (melted)

Preheat oven to 350 degrees. Mix all crust ingredients together and press into bottom of spring form pan. Bake crust in oven for 10-12 minutes. Remove from oven and let cool while you prepare Filling. Lower over Temperature to 325 degrees.

Once your crust has cooled, you’ll want to wrap the outside of the Spring-form pan in heavy duty tin foil to prevent water leaking into the cheesecake during baking.

Use a large roasting pan to create a water bath. This is simply a pan large enough to all your Cheesecake pan to fit in easily filled with a 1 inch of boiling water or approximately enough to reach about halfway up the outside of your Spring-form pan.


2 Lbs. Cream Cheese (Softened)
1 1/4 Cup Sugar
Pinch of Salt
2 tsp Vanilla
4 Large Eggs
2/3 cup Plain Yogurt
2/3 cup Heavy Whipping Cream
Fresh grated Lemon or Lime Zest (Optional)

In a large mixing bowl combine Cream Cheese, Yogurt, Vanilla and Whipping Cream. Stir until fairly well combined. Stir in sugar and salt. Add the Eggs, one at a time, waiting until the egg is completely mixed in before adding the next. (You may add a bit of the citrus zest at this time and quickly stir.)

Pour the filling into your Spring-form pan on top of prepared crust. Place in oven in the water bath and cook for 1 1/2 hours.

After 1 1/2 hours, turn off the oven and prop open the door about an inch. I find the edge of a wide handled wooden spoon works well for this. Leave Cheesecake in the oven and allow to cool slowly in this fashion for one more hour to prevent cracking. Remove from water bath and refrigerate for at least 6 hours.

Enjoy plain or with your favorite topping.