Print

Classic Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

This classic cheesecake recipe delivers a creamy, smooth, and perfectly baked cheesecake with a buttery graham cracker crust. Featuring simple ingredients and a water bath baking technique for a silky texture, it is ideal for any celebration or a comforting dessert experience.

Ingredients

Crust

  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted

Filling

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice (optional, but recommended)
  • 3 large eggs, at room temperature

Instructions

  1. Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C) to ensure even baking.
  2. Make the Crust: If using whole graham crackers, crush them finely using a food processor or blender. Combine the crumbs with sugar and melted butter until sandy and lightly compact. Press this mixture evenly into the bottom and slightly up the sides of an ungreased 9- or 10-inch springform pan, patting gently to avoid a hard crust. Bake for 10 minutes, then set aside.
  3. Prepare the Filling: In a large bowl, use a mixer to beat cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, and lemon juice; mix until combined. Gradually add eggs one at a time on medium speed, mixing just until incorporated to avoid deflation. The batter volume should be nearly 6 cups.
  4. Set Up Water Bath: Boil enough water to fill the roasting pan to about 1 inch depth. Wrap the springform pan with heavy-duty foil to prevent leaks. Place the foil-wrapped pan inside a large roasting pan.
  5. Pour Batter and Add Water: Pour cheesecake batter over the prepared crust, smoothing out the surface. Carefully pour the hot water into the roasting pan around the springform pan, ensuring the water reaches about 1 inch deep without spilling into the batter.
  6. Bake the Cheesecake: Bake for 55-70 minutes until the center is almost set but still slightly wobbly to the touch. If the top starts to brown excessively, tent with foil halfway through baking.
  7. Cool in Oven: Turn off the oven, leave the door slightly ajar, and let the cheesecake sit in the water bath inside the oven for 1 hour to cool gradually and prevent cracking.
  8. Remove and Chill: After cooling, remove the pan and water bath from the oven, unwrap the foil, and place the cheesecake on a rack to cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days to fully set.
  9. Slice and Serve: Run a knife around the pan edges to loosen the cheesecake, remove the rim, and slice with a clean sharp knife dipped in warm water between cuts for neat slices.
  10. Storage: Serve with desired toppings if preferred. Store leftovers covered in the refrigerator for up to 4 days.

Notes

  • Using a water bath helps create a moist, crack-free cheesecake with a creamy texture.
  • Optional toppings include fresh berries, fruit compote, or whipped cream for added flavor.
  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smooth batter consistency.
  • Overmixing after adding eggs can cause the cheesecake to deflate, so mix just until combined.
  • Wrap the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during baking.

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