Biltmore Cheesecake Recipe – Step‑by‑Step Guide

If you love a cheesecake that’s smooth, buttery, and a little bit Southern, the Biltmore cheesecake is the answer. It’s not as fancy as the name sounds, but the result is a crowd‑pleaser that feels special. Below you’ll find everything you need to whip up this creamy cake at home, no pro chef required.

Ingredients You’ll Need

Gather these items before you start. Having everything on hand saves you from last‑minute trips to the pantry.

• 1½ cups graham cracker crumbs (or crushed vanilla wafers)
• ¼ cup melted butter
• ¼ cup sugar (for the crust)
• 24 oz (about 680 g) cream cheese, softened
• 1 cup sugar (for the filling)
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Optional: a swirl of raspberry or caramel for topping

How to Bake It Perfectly

1. Pre‑heat the oven to 325°F (160°C). While it heats, mix the crust. Combine the crumbs, melted butter, and ¼ cup sugar until the texture looks like wet sand.

2. Press the crust into the bottom of a 9‑inch springform pan. Use the back of a spoon to flatten it evenly. Bake for 8‑10 minutes, then let it cool while you prepare the filling.

3. Blend the filling. In a large bowl, beat the softened cream cheese until smooth. Add the 1 cup sugar and continue beating for about a minute. One at a time, add the eggs, mixing just until they’re incorporated – over‑mixing can cause cracks later.

4. Finish the batter by folding in the sour cream, heavy cream, and vanilla. The mixture should be thick but pourable. Pour it over the cooled crust, spreading the top with a spatula.

5. Bake the cheesecake. Place the springform pan in a water bath (a larger baking dish filled with hot water) to keep the edges from drying out. Bake for 45‑55 minutes, or until the center is just set – it should still wobble a little when you shake the pan.

6. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for an hour. This gradual cooling helps prevent cracks. After that, refrigerate for at least 4 hours, preferably overnight.

7. Serve and enjoy. Run a thin knife around the edge before releasing the springform. Top with a raspberry swirl, caramel drizzle, or just a dusting of powdered sugar. Slice with a warm knife for clean pieces.

The Biltmore cheesecake is all about balance – a buttery crust, a rich yet airy filling, and a cool, creamy finish. It works for birthday parties, holidays, or a simple weekend treat. Feel free to experiment with flavors; a hint of lemon zest or a splash of bourbon can add a personal twist.

One tip many bakers swear by: let the cheesecake sit at room temperature for 10‑15 minutes before serving. That tiny warm‑up makes each bite melt in your mouth. And don’t worry if your top isn’t perfectly smooth – a few cracks add character and are easy to cover with fruit or sauce.

Now you’ve got a reliable recipe for the classic Biltmore cheesecake. Grab your ingredients, follow the steps, and enjoy the sweet satisfaction of a homemade Southern favorite.