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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
