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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/best-classic-cheesecake-recipe/