Ruth Chris Cheesecake Recipe is rich, creamy and very smooth. It feels fancy but is simple to make at home. The texture is soft and melts in your mouth.
Many people search for the Ruth Chris Cheesecake Recipe because it tastes restaurant-quality. This guide shows how to make Ruth Chris Cheesecake easily.
You will learn the ingredients for Ruth Chris Cheesecake and clear steps. This dessert is perfect for special dinners or family treats.
My Experience With This Recipe
I made this cheesecake for a weekend celebration. I was nervous at first. Cheesecake can feel tricky. But the steps were simple.
Mixing was smooth and easy. Baking went perfectly without cracks. After chilling, the cake sliced beautifully. The taste was rich and creamy.
Everyone loved it and asked for seconds. This recipe now feels very special to me. I make it often for guests.
Recipe Card Info
- Recipe Name: Ruth Chris Cheesecake
- Servings: 8
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins plus chilling
- Course: Dessert
- Cuisine: American
- Calories: 420 kcal per serving
Equipment List
- Springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups
- Measuring spoons
- Baking tray
- Oven
Ingredients You Need for Ruth Chris Cheesecake
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Step-by-Step Guide
- Prepare the Crust
Mix crumbs, butter and sugar. Press firmly into springform pan bottom. - Preheat the Oven
Preheat oven to 325°F. Place rack in center position. - Beat the Cream Cheese
Beat cream cheese until smooth and fluffy. Scrape bowl often. - Add Sugar
Add sugar slowly. Beat until creamy and well mixed. - Add Eggs
Add eggs one at a time. Mix gently after each addition. - Add Remaining Ingredients
Add sour cream, vanilla and lemon juice. Mix until smooth. - Pour the Batter
Pour batter over prepared crust. Smooth the top gently. - Bake the Cheesecake
Bake for 55 minutes. Center should slightly jiggle. - Cool Slowly
Turn oven off. Leave door cracked for one hour. - Chill Before Serving
Refrigerate at least four hours before slicing and serving.
Tips to Make the Best Ruth Chris Cheesecake
- Use room temperature ingredients always.
- Do not overmix the batter.
- Bake at low temperature only.
- Cool slowly to avoid cracks.
- Chill fully before slicing.
Common Mistakes to Avoid
- Overbeating adds too much air.
- Opening oven early causes cracks.
- Skipping chilling affects texture.
- Using cold cream cheese creates lumps.
Serving Suggestions
Serve Ruth Chris Cheesecake chilled and fresh. Add whipped cream or fresh berries. Chocolate drizzle also works well.
Serve with coffee or tea. This dessert is perfect after steak dinners. It looks elegant on any dessert table.
Variations You Can Try
- Add chocolate ganache topping.
- Swirl strawberry sauce into batter.
- Use Oreo crust instead of graham crackers.
- Add caramel drizzle on top.
Storage and Reheating Tips
- Store in refrigerator up to five days.
- Cover tightly with plastic wrap.
- Do not freeze for best texture.
- Cheesecake does not need reheating.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Fat | 30 g |
| Carbohydrates | 32 g |
| Sugar | 25 g |
Health Benefits
Cheesecake provides calcium from cream cheese and sour cream. Eggs add protein. Making it at home avoids preservatives. You control sugar and portion sizes. Enjoy in moderation as a special treat.
Ruth Chris Cheesecake Recipe
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Prepare the Crust
- Mix crumbs, butter and sugar. Press firmly into springform pan bottom.
Preheat the Oven
- Preheat oven to 325°F. Place rack in center position.
Beat the Cream Cheese
- Beat cream cheese until smooth and fluffy. Scrape bowl often.
Add Sugar
- Add sugar slowly. Beat until creamy and well mixed.
Add Eggs
- Add eggs one at a time. Mix gently after each addition.
Add Remaining Ingredients
- Add sour cream, vanilla and lemon juice. Mix until smooth.
Pour the Batter
- Pour batter over prepared crust. Smooth the top gently.
Bake the Cheesecake
- Bake for 55 minutes. Center should slightly jiggle.
Cool Slowly
- Turn oven off. Leave door cracked for one hour.
Chill Before Serving
- Refrigerate at least four hours before slicing and serving.
Notes
- Use room temperature ingredients always.
- Do not overmix the batter.
- Bake at low temperature only.
- Cool slowly to avoid cracks.
- Chill fully before slicing.
FAQs about Ruth Chris Cheesecake
Why does my cheesecake crack on top?
Cracks happen from overmixing or fast cooling. Cool slowly and avoid opening the oven.
Can I make this cheesecake ahead of time?
Yes, cheesecake tastes better next day. Chill overnight for best flavor and texture.
Can I freeze Ruth Chris Cheesecake?
Freezing is possible, but texture may change slightly after thawing.
Do I need a water bath for this recipe?
No water bath is required. Low heat and slow cooling work well.
How do I know cheesecake is done baking?
The center should jiggle slightly. Edges should look firm and set.
Final Thoughts
Ruth Chris Cheesecake is creamy and rich. This Ruth Chris Cheesecake Recipe is simple and rewarding.
Learning how to make Ruth Chris Cheesecake at home feels special. With the right ingredients for Ruth Chris Cheesecake, results are perfect. Serve it chilled and enjoy every bite. Your guests will love it.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!