Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
Ingredients You Need & Why
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!)
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
- I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
Hi Sally, I just moved from the US to Europe and I’d like to make this cheesecake for my husband’s birthday…however the only Philadelphia cream cheese (or cream cheese in general) I can find here is the Philly brand in tubs. It’s not the “whipped” type or low-fat, it seems to be the regular full-fat kind…but I am just wondering if there are any modifications you would suggest to the other ingredients or baking instructions, based on this slight change. Thanks in advance!!
Hi Colleen, Spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US and should be ok for this recipe. See recipe note #5 for details!
Do you have to put the foil around the spring pan in the water bath?
Hi Bridget, we highly recommend using foil around the springform pan. This is just an extra layer of protection to make sure water doesn’t seep into your cheesecake. See recipe notes for an alternative to using a direct water bath — if you’d rather take that approach. Let us know how this recipe turns out for you!
Hi Sally! I have a question about fat content…I am using vegan cream cheese and sour cream (still using eggs though). The difference is they have about half the fat of regular cream cheese. The first time I made this I feel like it wasn’t setting and I ended up overbaking it – giving it a bit of a curdled texture. Could the setting issue be due to lower fat? Or does fat content not affect a cheesecakes ability to set? Perhaps I was just overly cautious and was afraid of an underbaked cheesecake? I guess I’m curious as to whether fat plays a role in a cheesecake’s ability to set. Thanks!
Hi Ashley, I’m glad to help. Yes, full fat cream cheese is thicker and sturdier, which helps set and firm up the cheesecake better than a lower fat version (including a vegan cream cheese that may have a lower fat content).
This is the best cheesecake I’ve ever had. This was the first cheesecake I ever made. I gave a slice to my friend, and she felt the same way. She asked me to make her a cheesecake to take with her for a holiday dinner, and another for her son in law. I’ll also be making this again for my own holiday dinner. So I’d say that this is the perfect cheesecake. Thank you for such a great recipe. I also make your pie crust, and that has never failed me either. I am not a baker of sweets (just breads) I am very grateful for these amazing recipes, and so are my family and friends. Thanks again
Very surprised that it turned out great from the first try; Thank you!
What if I don’t have a roasting pan? What should I use for the water bath?
Hi Darci! See recipe note 3 for an alternative method.
Darci what I have done in the past is bought a Disposable roast pan place it onto a rimmed cookie sheet for sturdiness then put my cheesecake inside and add the hot water. It works well and you can either re-use for another time or toss the pan. I get mine at the Dollar Store.
Delicious! My friend called it a “masterpiece”.
This is the best cheesecake ! I made it in a 9″ pan. Is it possible to adjust the recipe for a 6″ pan? If not, do you have any recommendations for cutting a 9″ cake into a 6″?
Hi Sherry, You can cut the recipe in half for a 6 inch pan. We have not tested it this way so I’m unsure of the bake time. Let us know if you try it!
Made this last night and it was amazing! The only thing though is that I wish the graham cracker crust was a bit thicker. I’ll probably try doubling it next time! Thanks for the awesome recipe! 🙂
I am a great cook – but not much of a baker. I felt so confident in my first cheese cake because I trust your recipes and tips. Family LOVED it!
I have had two cheesecake recipes–one a cheese pie I tasted for the first time at the age of nine and the other a chocolate cheesecake recipe I’ve made for more than 30 years. My favorite dessert has been that cheese pie for most of my life. After baking Sally’s classic cheesecake, I will never again make any other cheescake. It’s pretty perfect. And I’ve never wanted anything on my cheesecake that would mask or distract from its deliciousness until I made Sally’s salted caramel sauce. The two together are addictive. Simple perfection.
I was told that this was the best cheesecake my family has ever had!! (I don’t actually like cheesecake, so I’ll just take their word for it) Everyone loved it. It turned out perfectly flat and didn’t crack.
Hello. I haven’t tried making this cheesecake as of yet, partly because I abhor graham cracker crust. Once upon a time, I found a frozen cheesecake with a pastry crust, it was very good. I, however, would like to attempt making a cheesecake for myself. It will be my 55th birthday in December, and I want to treat myself, but I’m wondering if you have a recipe with a pastry crust? I have phyllo pastry in the freezer if that will work.
Hi Angela, I wish I could help here but I’ve never made cheesecake with a pastry style crust before. I would hate for you to waste your time testing something, so maybe search for another recipe that’s formulated for that type of crust. I’m sure there has to be one online! Let me know how it turns out.
I don’t think i have ever commented on a recipe blog regarding a recipe i have made but this was literally the BEST cheesecake. My husband and I are raving about it!!! i think i got a little water in my crust even though the springform pan i used was brand new, but it didn’t destroy it, but next time i will put the water bath on the shelf below. I definitely prefer a softer crust, rather than crunchy, so i would assume use a bit less butter next time? Thanks so much for this recipe, i will make this again and again!
Good day Mrs. Sally,
I was looking for a very traditional and original recipe. I found yours, basically the Chandler and Rachel madness for the cheesecake caught my attention. Cheesecake is my son’s favorite cake. Yesterday was his 21st birthday, I decided to bake myself his cake (always I bought from bakeries). It was my first time baking a cheesecake. I bake many others, but cheesecake I never tried. I have to admit your recipe is DIVINE. My son said: “Mommy never more buying a cheesecake, after this one, there is no other better.” I usually don’t modify recipes from the ones I get from any source, specially at first time, however I did with your cheesecake recipe few modifications:
I put light sour cream, and I separated the eggs, and made a white cloud (which added a nice smooth taste, for the crust I used the cookies, plus almond flour, and butter cookies, it all gave a fine and wonderful taste. For the lemon curd, I followed the recipe as is, it reach a delightful soft and cream curd of lemon. I did everything from scratch: crust, cake, topping. It took me around 16 hours to finish the entirely preparation. It was lovely to spend these hours preparing the favorite cake for my son 21st birthday. I just want to thank you for your recipe, it will be the one I use on his birthdays for life now.
Also I did not put in a spring-form pan, I used a regular round pan of 11″, I first placed the parchement paper under the crust. Once it was baked and cold, I transferred to my serving footed cake serving crystal. It worked very well.
My first review ever. I had to come say thank you. Anytime I’m baking something new, I come to your site first to see if you have a recipe because they never fail me. My son wanted a cheesecake for Thanksgiving and you did not disappoint. It was fabulous!
THANK YOU!!
I used the store bought Graham crust. The mixture was very tasty. I had a bit left over. Is that normal because it was a store bought crust? Also should I use the water under the store bought one?
My boyfriend’s favorite dessert is cheesecake, so this is the second year in a row I’ve made this for his birthday. He’s reviewed it as the best cheesecake he’s ever eaten (even says it’s better than his mom’s)!! I have to agree with him – this is great cheesecake & relatively easy to make based on your instructions. It is so rich without being overly sweet and is delightfully fluffy and light in texture. I love it! Thank you for sharing!!
I made this. My husband loved it.
Fabulous recipe! I made two of these amazing cheesecakes today. They came out perfect – just a tad of caramelization around the edges and NO cracks. I used the tray of water underneath, baked for one hour, cooled in the oven for 1 hour, let cool completely and popped them into the fridge. Made a pint of organic mixed berry compote for topping. They will be going to a former customer who is now my co-worker. Making another one of these beauties to bring for our friends and family on Thanksgiving. Thanks for so many great recipes, Sally! Have lovely, happy, safe holiday!
Hello
I haven’t made a cheesecake in over 24 years and your recipe seems pretty close to the one I used to make from the crust to the batter thanks.
I’m making 2 for the holiday to share with my family and the only addition is I’m putting crushed pineapples in it, I will adjust the ingredients as needed……lol.
And also it will have a pineapple topping.
Hey Sally! I’ve seen other cheesecake recipes that have flour in them and saw that yours does not. Just wondering what adding AP does to the cheesecake or if it’s better off without it.
Thank you!
Hi Inah, There are various theories about flour adding density and stability to cheesecakes. If you follow the above recipe without making any ingredient substitutions you won’t need any flour. Happy baking!
I never used nor heard of a bath for cheesecake..was intrigued enough to try this recipe. The BEST ever cheesecake! Making another for my birthday…love all your recipes.
I like Graham cracker crust a lot and when I made this, it was too little in my opinion. Would doubling the crust recipe work the same, and how about pressing it on the side thinly as well for that light side crust?
I make almost all your recipes and honestly love them all I couldn’t sleep tonight cuz my two year old woke up and I’m about 8 months pregnant and had a huge craving I make so many cakes but never made a baked cheese cake before funny but true so I thought I would try yours its about 4:30 am right now and it’s in the oven and I know I have to wait till tomorrow so I’ll post a review on how it was super excited just wanted to say thank u for all your great recipes you have been a huge inspiration to me to the point where I’m opening a baking business thank u so so much
Hi saly your notes of the bath made me perfected my last cheesecake , I’m thinking to make chocolate one adding coca powder to same ingredients what you think ??
Hi Hussain, We haven’t tested a chocolate version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let us know how it turns out!
The chocolate recipe is amazing I will tag you on Instagram with photo of it
Thank you
i’m making this for the second time already, once in september for my mom’s birthday and now for my dad’s ! thank you for the amazing recipe !!
This was my first time making cheesecake. I followed all the steps and all little tricks that you provided. Wow! it came out so delicious! so perfect! With a great instruction I had an easy and enjoyable baking time. Thank a lot! Yammy Cheesecake!
I can’t thank you enough for this recipe! All of my life I wanted to make a great baked cheesecake, but I failed each time I tried. I made this cheesecake yesterday, and it’s absolutely perfect! It looks like it was professionally made. What’s more, it’s creamy and delicious! My whole family loved it! I’m absolutely thrilled. Now, I can envision making this for holidays and for special gifts.
Made the full size cheesecake to take to work for a colleague’s birthday. Even a self-professed “cheesecake connoisseur” called it one of the best she’d ever had! And this was my FIRST time making cheesecake that didn’t come out of a box! I will admit, I tweaked it just a bit…I used cinnamon graham crackers (because that’s what I had) and I added slightly less than 1/4 cup of maple syrup at the end of the mixing (it seemed just a tad to tart for me). And I used 2 whole vanilla beans plus some homemade vanilla extract.
Your website has become my GO TO when looking for the absolute bestest, most decadent desserts!