Best Classic Cheesecake Recipe

Introduction

This classic cheesecake recipe delivers a rich, creamy dessert with a buttery graham cracker crust. Perfectly baked and simply elegant, it’s a timeless treat that’s sure to impress family and friends.

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 the oven to 325°F (163°C). Grease an 8- or 9-inch springform pan with cooking spray.
2. Step 2: In a large bowl, combine the crushed graham crackers, melted butter, 1/4 cup sugar, and a pinch of salt. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the prepared pan.
3. Step 3: Bake the crust for 12 to 15 minutes until fragrant and edges begin to darken. Remove from oven and place on a wire rack to cool.
4. Step 4: For the filling, beat the softened cream cheese and 1 cup sugar in a large bowl with a handheld mixer or stand mixer until smooth and no lumps remain.
5. Step 5: Add the eggs one at a time, beating after each addition until fully incorporated. Then fold in the sour cream and vanilla extract gently.
6. Step 6: Add the flour and 1/4 teaspoon salt, mixing just until combined. Pour the filling evenly over the cooled crust.
7. Step 7: Wrap the bottom of the springform pan with foil. Place the pan in a large roasting pan and carefully 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 and 30 minutes until the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
9. Step 9: Remove the foil and transfer the cheesecake to the refrigerator. Chill for at least 5 hours or overnight before serving.

Tips & Variations

• For a richer flavor, use full-fat cream cheese and sour cream.
• Add a lemon zest to the filling for a subtle citrus twist.
• Swap graham crackers for digestive biscuits for a different crust flavor.
• Ensure cream cheese is fully softened to avoid lumps in the batter.
• Use a water bath to prevent cracking and create a smooth texture.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Before serving, bring to room temperature for about 30 minutes for the best texture. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath during baking to keep the temperature even and avoid overbaking. Also, avoid mixing the batter too vigorously and let the cheesecake cool slowly in the oven with the door slightly open.

Can I make this cheesecake without a springform pan?

A springform pan is recommended because it lets you remove the cheesecake easily without damaging it. If you don’t have one, you can use a regular cake pan lined with parchment paper, but removing the cheesecake may be more challenging.

Best Classic Cheesecake Recipe

---

★★★★★

4.5 from 108 reviews

• Author: Mariam
• Total Time: 7 hours 5 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Best Classic Cheesecake recipe features a rich and creamy filling baked atop a buttery graham cracker crust with a delicate water bath technique to ensure a smooth and perfectly set texture. Easy to prepare and ideal for any occasion, this cheesecake promises a decadent dessert experience with a subtle vanilla flavor and creamy consistency.

---

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 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 (for greasing pan)
• Boiling water (for water bath)

---

Instructions

1. Prepare Crust: Preheat your oven to 325°F. Grease an 8″ or 9″ springform pan thoroughly 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. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom and slightly up the sides of the prepared springform pan.
2. Bake Crust: Place the crust in the preheated oven and bake for 12 to 15 minutes, or until it’s fragrant and the edges begin to darken slightly. Once done, transfer the pan to a wire rack and allow the crust to cool completely.
3. Prepare Filling: In a large bowl, beat the softened cream cheese and sugar using a handheld mixer on medium-high speed or a stand mixer with a whisk attachment until smooth and free of lumps. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Gently fold in the sour cream and vanilla extract. Finally, add the flour and kosher salt, mixing just until combined to avoid overmixing.
4. Assemble and Prepare Water Bath: Pour the filling over the cooled crust, spreading it evenly. Wrap the bottom of the springform pan with aluminum foil to prevent water leakage. Place the pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps cook the cheesecake gently and evenly.
5. Bake Cheesecake: Bake in the preheated oven for about 1 hour and 30 minutes, or until the center of the cheesecake only slightly jiggles when gently shaken. This indicates it is set but still creamy inside. After baking, turn off the oven and prop the door open slightly. Leave the cheesecake inside to cool gradually for about 1 hour.
6. Chill Cheesecake: Remove the cheesecake from the oven and discard the foil wrap. Transfer to the refrigerator and chill for at least 5 hours or preferably overnight to allow the cheesecake to fully set and develop optimal flavor and texture before serving.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
• Using a water bath helps prevent cracking by cooking the cheesecake gently and evenly.
• Don’t overmix the batter after adding flour to maintain a tender texture.
• Wrapping the springform pan in foil prevents water from leaking into the crust during baking.
• Chilling the cheesecake overnight enhances flavor and firmness.
• Use full-fat cream cheese for best texture and taste.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, vanilla cheesecake, dessert recipe