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Best Classic Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

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