Name: Classic Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 6 h 30 min
Cuisine: American
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

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Introduction

Classic cheesecake is a rich, creamy dessert that’s perfect for any special occasion or a simple indulgence. This recipe features a smooth cream cheese filling on a buttery graham cracker crust, baked to perfection using a water bath for a silky texture.

A slice of cheesecake is being lifted from a round cheesecake on a white cake stand with a pale pink base. The cheesecake has two layers: a thick, creamy pale yellow top layer with a smooth texture and a thin, darker brown crumbly bottom crust. The cheesecake sits against a simple white marbled texture background, and a metal serving utensil holds the slice gently from the right side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Step 2: If starting with whole graham crackers, crush them into fine crumbs using a food processor or blender. In a medium bowl, combine the crumbs with 1/4 cup sugar and melted butter, mixing until sandy and free of large chunks.
Step 3: Press the crumb mixture into the bottom and partly up the sides of an ungreased 9-inch or 10-inch springform pan. Pat gently until compact and smooth, then bake the crust for 10 minutes. Remove from oven and set aside.
Step 4: In a large bowl, beat the cream cheese and 1 cup sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, and lemon juice, mixing until combined.
Step 5: With the mixer on medium, add eggs one at a time, beating after each until just combined. Avoid over-mixing to prevent deflation of the batter.
Step 6: Wrap the springform pan with heavy-duty aluminum foil to prevent water from seeping in. Place it inside a large roasting pan.
Step 7: Pour the cheesecake batter over the crust and smooth it evenly. Boil water and carefully pour about 1 inch of hot water into the roasting pan around the springform pan to create a water bath.
Step 8: 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. Once done, turn off the oven, slightly open the door, and let the cheesecake cool in the water bath for 1 hour.
Step 9: Remove the pan from the oven and water bath. Discard the foil and cool completely on a rack at room temperature, then refrigerate for at least 4 hours or up to 2 days.
Step 10: Run a knife around the edges to loosen the cheesecake before removing the springform rim. Slice with a sharp knife dipped in warm water between cuts for clean slices. Serve with your favorite toppings.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
Add lemon juice to brighten and balance the sweetness, but it’s optional if you prefer a more classic flavor.
For a flavored twist, fold in 1 cup of fresh fruit or swirl in fruit preserves before baking.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm gently in the microwave for a few seconds, but cheesecake is best enjoyed cold or at room temperature.

How to Serve

A slice of cheesecake sits on a white plate, showing three layers: a thick brown crumb crust at the bottom with a rough texture, a thick creamy white cheesecake layer in the middle with a smooth, dense texture, and a thin light yellowish top layer. On top of the slice is a swirl of white whipped cream and a small bright red strawberry with green leaves. The plate is on a wooden board, and there is another strawberry near the plate. In the background, there is a blurred larger cheesecake on a pale pink stand and a green cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why use a water bath when baking cheesecake?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and helps maintain a smooth, creamy texture.

Can I make cheesecake ahead of time?

Yes! Cheesecake actually tastes better after resting for several hours or overnight in the refrigerator, which allows flavors to develop and the texture to set properly.