Best Classic Cheesecake Recipe

Introduction

This Best Classic Cheesecake recipe delivers a rich, creamy dessert with a perfectly buttery graham cracker crust. It’s simple to make yet impressive, ideal for any special occasion or a delightful treat at home.

Ingredients

• Cooking spray
• 9 graham crackers (about 1 sleeve), finely crushed
• 6 tbsp. unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of kosher salt
• 4 (8-oz.) blocks cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 2 tbsp all-purpose flour
• 1/4 tsp kosher salt

Instructions

1. Step 1: Preheat your oven to 325°F. Grease an 8″ or 9″ springform pan with cooking spray.
2. Step 2: In a large bowl, combine the finely crushed graham crackers, melted butter, 1/4 cup sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand. Press this mixture into the bottom and up the sides of the prepared pan.
3. Step 3: Bake the crust for 12 to 15 minutes, until fragrant and the edges darken slightly. Remove from the oven and let cool on a wire rack.
4. Step 4: For the filling, beat the softened cream cheese and 1 cup sugar in a large bowl using a handheld mixer or stand mixer with a whisk attachment until smooth and lump-free.
5. Step 5: Add the eggs one at a time, mixing well after each addition. Then fold in the sour cream and vanilla extract.
6. Step 6: Add the flour and 1/4 teaspoon kosher salt, beating just until combined. Pour this filling over the cooled crust.
7. Step 7: Wrap the bottom of the springform pan in foil and place it in a large roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the springform pan.
8. Step 8: Bake the cheesecake for about 1 hour and 30 minutes, until the center only slightly jiggles when gently shaken.
9. Step 9: Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. Then remove the foil.
10. Step 10: Refrigerate the cheesecake until fully chilled, at least 5 hours or preferably overnight, before serving.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth, lump-free batter.
• For a flavored twist, add citrus zest or swirl in fruit purees before baking.
• To avoid cracks, don’t overbeat the batter and let the cheesecake cool gradually in the oven.
• Use a water bath to maintain moisture and gentle heat during baking, which keeps the texture creamy.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat slices gently at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended because it allows for easy removal without disturbing the delicate crust. If you use a regular pan, line it with parchment paper and be extra careful when removing the cheesecake.

How do I prevent cracks on the cheesecake surface?

To prevent cracks, avoid overmixing the batter, use a water bath during baking, and allow the cheesecake to cool gradually with the oven door slightly open before refrigeration.

Best Classic Cheesecake Recipe

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★★★★★

4.6 from 107 reviews

This Best Classic Cheesecake recipe delivers a rich, creamy texture with a buttery graham cracker crust. Baked in a water bath for the perfect consistency, this dessert features a smooth cream cheese filling enhanced with sour cream and vanilla. Ideal for celebrations or a sophisticated dessert treat, it’s a timeless classic that’s sure to impress.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 7 hours 5 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• Cooking spray
• 9 graham crackers (about 1 sleeve), finely crushed
• 6 tbsp. unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of kosher salt

Filling

• 4 (8-oz.) blocks cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 2 tbsp all-purpose flour
• 1/4 tsp kosher salt

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C) and grease an 8- or 9-inch springform pan with cooking spray. In a large bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and a pinch of kosher salt until the mixture resembles wet sand. Press this crust mixture firmly into the bottom and up the sides of the prepared pan.
2. Bake the Crust: Place the crust in the oven and bake for 12 to 15 minutes, or until it becomes fragrant and the edges start to darken slightly. Remove from the oven and set it on a wire rack to cool.
3. Make the Filling: In a large bowl, use a handheld mixer or stand mixer with a whisk attachment to beat the softened cream cheese and granulated sugar on medium-high speed until smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Gently fold in the sour cream and vanilla extract. Add the flour and kosher salt and beat the mixture just until combined to maintain a creamy texture.
4. Assemble and Prepare for Water Bath: Pour the cream cheese filling into the cooled crust. Wrap the bottom of the springform pan tightly with foil to prevent water from leaking in. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for even baking.
5. Bake the Cheesecake: Bake in the preheated oven for about 1 hour and 30 minutes, or until the center of the cheesecake slightly jiggles when gently shaken. After baking, turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking and allow it to set slowly.
6. Chill the Cheesecake: Remove the cheesecake from the water bath and foil wrapping. Refrigerate the cheesecake for at least 5 hours, preferably overnight, to ensure it is thoroughly chilled and set before serving.

Notes

• Softening the cream cheese to room temperature helps achieve a smooth filling without lumps.
• Wrapping the pan in foil prevents water from seeping into the cheesecake during the water bath baking process.
• A water bath ensures gentle, even baking and prevents cracking on the surface.
• Be careful not to overbeat after adding the eggs to avoid incorporating too much air, which can cause cracking.
• Allowing the cheesecake to cool slowly in the oven minimizes surface cracks.

Keywords: classic cheesecake, cream cheese dessert, baked cheesecake, graham cracker crust