Best Classic Cheesecake Recipe

Introduction

This classic cheesecake recipe delivers a smooth, creamy texture with a buttery graham cracker crust. Perfectly balanced with a hint of lemon and vanilla, it’s an elegant dessert that’s surprisingly simple to make at home.

Ingredients

• 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
• 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. Step 1: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
2. Step 2: If starting with whole graham crackers, crush them finely using a food processor or blender. In a medium bowl, mix the crumbs with 1/4 cup sugar and melted butter until sandy and combined. Press the mixture into the bottom and slightly up the sides of an ungreased 9 or 10-inch springform pan. Pat gently to compact without overpacking. Bake crust for 10 minutes, then set aside.
3. Step 3: In a large bowl, beat the softened cream cheese and 1 cup sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla, and lemon juice and blend until combined.
4. Step 4: With the mixer on medium, add eggs one at a time, beating just until incorporated after each. Avoid over-mixing to prevent deflating the batter.
5. Step 5: Prepare a water bath by boiling enough water to fill a large roasting pan about 1 inch deep. Wrap the springform pan with heavy-duty aluminum foil to prevent leaks and set it inside the roasting pan.
6. Step 6: Pour the cheesecake batter over the crust, smoothing the top evenly. Carefully pour the hot water into the roasting pan around the springform pan.
7. Step 7: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. If the top browns too quickly, tent with foil halfway through baking.
8. Step 8: Turn off oven and crack the door open. Let cheesecake cool in the water bath for 1 hour. Remove from oven, discard foil, and cool completely on a rack.
9. Step 9: Refrigerate covered for at least 4 hours or up to 2 days before serving.
10. Step 10: Run a knife around the pan edges before removing the springform. Slice using a sharp knife dipped in warm water between cuts for neat slices. Serve with your favorite toppings.

Tips & Variations

• Use full-fat cream cheese and sour cream for the richest texture and flavor.
• If you don’t have a food processor, place graham crackers in a plastic bag and crush with a rolling pin.
• Adding lemon juice brightens the flavor but can be omitted if preferred.
• Try topping with fresh berries, fruit compote, or chocolate ganache for variation.
• To avoid cracks, avoid over-mixing and do not open the oven door during baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best texture, let slices come to room temperature for 15–20 minutes before serving. Reheating is not recommended as it can alter the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cheesecake?

Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, don’t overbeat the batter, use a water bath while baking, and let the cheesecake cool gradually in the turned-off oven before refrigeration.

Best Classic Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

This Best Classic Cheesecake recipe delivers a creamy, smooth, and indulgent dessert featuring a buttery graham cracker crust and a rich cream cheese filling. Baked using a water bath to ensure perfect texture and prevent cracking, this cheesecake is a timeless favorite that’s easy to make and perfect for any occasion.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Oven and Prepare Rack: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C) to ensure even baking for the cheesecake.
2. Make the Crust: If using full graham crackers, grind them into fine crumbs using a food processor or blender. Combine the crumbs with sugar and melted butter in a medium bowl until sandy and evenly mixed. Press the crumb mixture firmly but not too hard into the bottom and partly up the sides of an ungreased 9- or 10-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
3. Prepare the Filling: In a large bowl, beat softened cream cheese and sugar on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, and lemon juice, mixing until fully combined. Beat in eggs one at a time on medium speed, stopping mixer as soon as the last egg is incorporated to avoid over-mixing and deflating the batter.
4. Set Up Water Bath: Boil a kettle of water to get approximately 1 inch of hot water for your roasting pan. Wrap the springform pan with 1 or 2 sheets of heavy-duty aluminum foil to prevent water leaking in. Place the wrapped pan inside the roasting pan.
5. Assemble and Bake: Pour the cheesecake batter on top of the crust in the springform pan and smooth the surface evenly with a spatula. Carefully pour the hot water around the springform pan in the roasting pan. Bake the cheesecake for 55–70 minutes until the edges are set and the center slightly wobbles when gently shaken. Tent with foil if browning too quickly.
6. Cool in Oven: Turn the oven off and slightly open the oven door. Let the cheesecake sit in the water bath inside the oven to cool for 1 hour to prevent cracking and encourage even cooling.
7. Cool and Refrigerate: Remove the cheesecake from the water bath and discard the foil. Place the springform pan on a cooling rack and cool completely to room temperature. Once cooled, cover and refrigerate for at least 4 hours or up to 2 days for the best flavor and texture.
8. Serve: Run a knife around the edges of the pan to loosen the cheesecake, then remove the outer rim. Cut into slices using a sharp knife, wiping and warming the knife between cuts for clean slices. Serve plain or with desired toppings. Store leftovers in the refrigerator for up to 4 days.

Notes

• The water bath helps prevent the cheesecake from cracking by providing gentle, even heat and maintaining moisture during baking.
• Using room temperature eggs and dairy creates a smoother batter and helps avoid lumps.
• Be careful not to over-mix the batter after adding eggs to keep the cheesecake light and prevent it from deflating.
• For toppings, try fresh berries, fruit compotes, chocolate ganache, or a dusting of powdered sugar.
• Wrap the springform pan tightly with foil to avoid water leakage during the water bath bake.

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, water bath cheesecake