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overhead partial view of Chicago style cheesecake with raspberries on a white platter
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5 from 37 votes

Chicago Style Cheesecake Recipe

If you're a cheesecake lover my Chicago Style Cheesecake is a cheesecake you definitely need to try. The texture is super soft, moist and creamy and is guaranteed not to disappoint.
Prep Time20 minutes
Cook Time1 hour
Resting Time6 hours
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 709kcal

Equipment

  • 10 inch springform pan

Ingredients

Crust

  • cup graham cracker crumbs or shortbread crumbs
  • 4 tablespoon butter melted

Cheesecake

  • lbs cream cheese
  • cups sugar
  • 3 tablespoon all-purpose flour
  • 4 large eggs
  • 4 large egg yolks
  • ½ cup heavy cream
  • 1 tablespoon vanilla
  • 1 tablespoon lemon zest

Instructions

Crust

  • Preheat the oven to 475 degrees F
  • Combine graham cracker crumbs, and melted butter in a mixing bowl. Mix well and place in the bottom of a 10 -inch springform pan.
  • Place the crust in the freezer while you make the cheesecake filling.

Cheesecake

  • Place the cream cheese into the bowl of a stand mixer and using the paddle attachment, mix the cream cheese on medium-low speed until softened.
    Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
  • Add the sugar and flour and continue to mix on low until blended (scraping down the sides as needed).
  • Add the eggs one at a time and mix for about 10 seconds or until just combined.
  • Add the egg yolks two at a time and mix for about 10 seconds or until just combined.
  • Add the heavy cream, vanilla and lemon zest and mix until combined.
    Don't over mix the batter!
  • Remove the crust from the freezer and pour in the cheesecake filling.
  • Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F.
  • Let the cheesecake continue to bake until the top of the cheesecake turns golden. That should be about 50 to 60 minutes.
  • Place the cheesecake on a wire rack to cool.
  • After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.
  • Serve the cheesecake with fresh berries and homemade whipped cream.

Nutrition

Calories: 709kcal | Carbohydrates: 48g | Protein: 12g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 475mg | Potassium: 226mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2044IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg