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Classic Cheesecake Recipe

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★★★★★

4.7 from 97 reviews

This Classic Cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Baked in a water bath to ensure a moist, crack-free surface, this traditional dessert is perfect for any occasion. The balance of cream cheese, sour cream, and subtle lemon juice creates a rich yet refreshing flavor profile.

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: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C).
  2. Make the Crust: Grind full graham crackers into fine crumbs using a food processor or blender. Mix the crumbs with sugar and melted butter until sandy and slightly compactable. Press the mixture evenly into the bottom and partly up the sides of an ungreased 9-inch or 10-inch springform pan. Bake for 10 minutes and set aside.
  3. Prepare the Filling: Using a handheld or stand mixer with a paddle attachment, beat softened cream cheese and granulated sugar on medium-high speed until smooth and creamy (about 2 minutes). Add sour cream, vanilla extract, and lemon juice, beating to combine. With the mixer on medium, add eggs one at a time, mixing just until combined after each. Avoid over-mixing to keep batter aerated and prevent deflation. This yields nearly 6 cups of batter.
  4. Set up Water Bath: Boil enough water to provide 1 inch of water in a large roasting pan. Wrap the springform pan in one or two sheets of heavy-duty aluminum foil to prevent leaks, then place it inside the roasting pan.
  5. Assemble and Bake: Pour the filling over the pre-baked crust and smooth the top with a spatula. Carefully pour the hot water into the roasting pan around the springform pan. Bake for 55–70 minutes until the center is almost set but slightly wobbly. Tent with foil if browning too quickly.
  6. Cool Slowly: Turn off the oven and open the door slightly. Let the cheesecake sit in the water bath in the oven for 1 hour to cool gradually.
  7. Finish Cooling: Remove the cheesecake from the oven and water bath, discard the foil, and cool completely on a cooling rack at room temperature. Then refrigerate for at least 4 hours or up to 2 days to fully set.
  8. Serve: Run a knife around the edges to loosen the cheesecake from the pan, remove the outer rim, and slice with a sharp knife wiped clean and warmed between cuts for neat slices. Serve with preferred toppings.
  9. Storage: Cover and refrigerate leftovers for up to 4 days.

Notes

  • Using room temperature ingredients helps to create a smooth batter and prevents lumps.
  • The water bath method helps to prevent cracks and ensures a creamy texture.
  • Wrapping the springform pan in foil is essential to avoid water leaks during baking.
  • Lemon juice adds a subtle brightness but is optional.
  • Warm, clean knife between slices for cleaner cuts.
  • Try topping with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for added flavor.

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

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