Best Classic Cheesecake Recipe

Introduction

This classic cheesecake is rich, creamy, and perfectly balanced with a crisp graham cracker crust. It’s an ideal dessert for any occasion, delivering a smooth texture and subtle sweetness that everyone will love.

Ingredients

• Cooking spray
• 9 graham crackers (about 1 sleeve), finely crushed
• 6 tbsp. unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of kosher salt
• 4 (8-oz.) blocks cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp. pure vanilla extract
• 2 tbsp. all-purpose flour
• 1/4 tsp. kosher salt

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease an 8″ or 9″ springform pan with cooking spray to prepare for the crust.
2. Step 2: In a large bowl, combine the crushed graham crackers, melted butter, 1/4 cup granulated sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom and up the sides of the prepared springform pan.
3. Step 3: Bake the crust for 12 to 15 minutes, until it is fragrant and the edges begin to darken slightly. Remove from the oven and place on a wire rack to cool.
4. Step 4: Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the softened cream cheese and 1 cup granulated sugar on medium-high speed until smooth and free of lumps.
5. Step 5: Add the eggs one at a time, mixing well after each addition. Then fold in the sour cream and vanilla extract.
6. Step 6: Add the flour and 1/4 teaspoon kosher salt, mixing until just combined. Pour the filling into the cooled crust.
7. Step 7: Wrap the bottom of the springform pan with foil to prevent water seepage. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
8. Step 8: Bake the cheesecake for about 1 hour 30 minutes, until the center only slightly jiggles when nudged. Turn off the oven, prop the oven door open, and let the cheesecake cool inside for about 1 hour.
9. Step 9: Remove the foil from the pan and refrigerate the cheesecake until well chilled, at least 5 hours or overnight before serving.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
• To avoid cracks, do not overmix the batter and allow the cheesecake to cool slowly in the oven after baking.
• Try adding a lemon zest to the filling for a subtle citrus twist.
• Serve with fresh berries or a fruit compote for added freshness and color.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking without a water bath increases the risk of cracks and uneven baking. The water bath provides gentle, even heat to ensure a smooth, creamy texture.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, avoid overmixing, bake at a low temperature, and let the cheesecake cool gradually in the oven with the door ajar. Don’t skip the water bath as well.

Best Classic Cheesecake Recipe

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★★★★★

4.9 from 142 reviews

This Best Classic Cheesecake recipe offers a rich, creamy dessert with a perfectly baked graham cracker crust. Baked using a water bath method to ensure a smooth, crack-free filling, this cheesecake is a timeless favorite ideal for any special occasion or comforting treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 7 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 9 graham crackers (about 1 sleeve), finely crushed
• 6 tbsp. unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of kosher salt

Filling

• 4 (8-oz.) blocks cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 2 tbsp all-purpose flour
• 1/4 tsp kosher salt

Others

• Cooking spray

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C) and grease an 8″ or 9″ springform pan with cooking spray to prevent sticking. In a large bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and a pinch of kosher salt until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan to form an even crust.
2. Bake the crust: Place the crust in the preheated oven and bake for 12 to 15 minutes, or until it becomes fragrant and the edges start to darken in color. Remove the crust from the oven and transfer it to a wire rack to cool completely.
3. Make the filling: In a large bowl, use a handheld mixer on medium-high speed, or a stand mixer fitted with a whisk attachment, to beat the softened cream cheese with the granulated sugar until smooth with no lumps remaining. Add the eggs one at a time, beating after each addition until fully incorporated. Gently fold in the sour cream and vanilla extract. Add the all-purpose flour and kosher salt, then beat the mixture just until combined to avoid overmixing.
4. Assemble the cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Wrap the bottom of the pan with foil tightly to prevent water from leaking in during baking.
5. Prepare the water bath and bake: Place the wrapped pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath method helps evenly bake the cheesecake and prevents cracking. Bake the cheesecake at 325°F (163°C) for about 1 hour and 30 minutes, or until the center is only slightly jiggly.
6. Cool the cheesecake: Once baked, turn off the oven and prop the door open slightly. Let the cheesecake cool slowly inside the oven for about 1 hour to further prevent cracking and to set the texture.
7. Chill the cheesecake: Remove the pan from the water bath, take off the foil, and refrigerate the cheesecake until thoroughly chilled, at least 5 hours, but preferably overnight to enhance flavor and firmness before serving.

Notes

• Using room temperature cream cheese ensures a smooth filling without lumps.
• Beating the eggs one at a time prevents overmixing which can cause cracks.
• Wrapping the pan in foil and baking in a water bath is key to a creamy, crack-free cheesecake.
• Allowing the cake to cool gradually in the oven reduces risk of cracking on the surface.
• Chill the cheesecake well before serving for the best texture and flavor.

Keywords: classic cheesecake, cream cheese dessert, graham cracker crust, water bath cheesecake, creamy cheesecake recipe