This classic cheesecake recipe has a silky, rich cream cheese filling with a buttery graham cracker crust. It’s a go-to dessert for any occasion, whether you serve it plain or topped with fresh fruit. If you love delicious desserts, be sure to try our White Cupcakes.
The Perfect Cheesecake Crust
A great cheesecake starts with a solid crust. While graham crackers are the classic choice, you can also use crushed cookies, animal crackers, or even brownie bases. To keep things simple, we’re sticking with a traditional graham cracker crust made from three basic ingredients:
- Graham cracker crumbs – You can buy pre-crushed crumbs, but for the best texture and flavor, crush honey-flavored graham crackers yourself.
- Granulated sugar – Adds a touch of sweetness.
- Melted butter – Acts as a binder to hold the crust together.
Ensure every crumb is coated with butter to prevent loose crust pieces from flaking off when slicing.
How to Achieve a Lump-Free Classic Cheesecake Filling
The key to a smooth, lump-free cheesecake filling is using room-temperature cream cheese. Let it sit out for at least four hours before using. If you’re in a hurry, microwave it briefly and whisk until smooth to prevent lumps or hot spots.
For the creamiest cheesecake:
- Beat the cream cheese until completely smooth.
- Gradually add sugar, mixing well and scraping the bowl.
- Mix in vanilla extract and sour cream.
- Add eggs one at a time, mixing just until combined—overbeating can affect the texture.
The Best Sour Cream Topping
A simple sour cream topping adds a tangy sweetness and can help cover any cracks or imperfections. Many high-end restaurants use this trick, and you can too! Just spread it over the baked cheesecake for a polished, professional look.
How To Use A Water Bath For Cheesecake
A water bath (bain-marie) is the best way to ensure a smooth, crack-free cheesecake, so we recommend not to skip it. It keeps the oven’s heat gentle and prevents browning at the edges.
- Wrap the springform pan in two layers of heavy-duty foil to prevent leaks.
- Place the cheesecake pan inside a larger pan.
- Pour hot water into the outer pan until it reaches about halfway up the cheesecake pan. (A teapot works great here!)
- Bake as directed – The steam will create a gentle, even heat for a smooth, crack-free cheesecake.
How to Store and Freeze Cheesecake
- Refrigeration: Cheesecake must be stored in the fridge. Keep it in an airtight container or wrap it tightly in plastic wrap. It stays fresh for about three days.
- Freezing: Wrap slices or the whole cheesecake in plastic wrap, then in aluminum foil or a freezer-safe bag. It can be frozen for up to one month. Let the cheesecake thaw in the refrigerator when ready to enjoy!
Now you have the ultimate cheesecake recipe with all the tips and tricks for success! Whether you’re making it for a celebration or just because you are craving one, this classic cheesecake is sure to impress!
Classic Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners' sugar
Instructions
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
Crust
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse, wet sand.
- Press the mixture firmly into the bottom and about two-thirds of the way up the sides of the lined springform pan.
- Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Set aside.
Filling
- In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with the whisk attachment to beat the cream cheese until smooth.
- Add the granulated sugar. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in the sour cream and vanilla extract until smooth.
- With the mixer on low speed, add the eggs one at a time, mixing until just combined after each addition. Do not overmix.
- Pour the batter into the prepared crust, smoothing the top with a spatula.
- Place the springform pan into a larger roasting pan. Then, carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 60 to 70 minutes, or until the top is lightly golden and the center is just set but slightly jiggly.
- Turn off the oven. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Transfer to a wire rack and let cool completely.
Topping
- In a small bowl, whisk together the sour cream and confectioners’ sugar until smooth.
- Spread the mixture evenly over the cooled cheesecake.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
This recipe was inspired by iambaker.com’s Perfect Cheesecake Recipe
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