If you have ever dreamed of creating the perfect dessert that melts in your mouth and feels like a velvety cloud of happiness, this Classic Cheesecake Recipe will be your new best friend. With its rich, creamy texture and buttery graham cracker crust, this timeless dessert is both comforting and elegant, proving that sometimes the simplest ingredients combine to produce extraordinary results. Once you master this classic, you’ll find that it’s the ideal centerpiece for any celebration or cozy night in.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making this Classic Cheesecake Recipe shine. Each one plays its part in building the iconic texture and flavor we all love—from the tangy cream cheese filling to the crunchy, buttery crust.
- Graham cracker crumbs (1 1/2 cups): The base of the crust, providing a crunchy and sweet foundation.
- Sugar (3 tablespoons for crust, 1 cup for filling): Adds sweetness and balances the tartness of the cream cheese.
- Salt (1 pinch): Enhances all flavors and rounds out the sweetness.
- Butter, melted (6 tablespoons): Binds the crust ingredients together and adds a rich, buttery taste.
- Cream cheese (4 bricks, 8 ounces each, softened): The star of the filling, creating that creamy, smooth texture.
- Sour cream (3/4 cup, room temperature): Adds a slight tang and lightens the richness of the cheesecake.
- Fresh lemon juice (1 1/2 teaspoons): Brightens the flavor and cuts through the creaminess.
- Pure vanilla extract (1 1/2 teaspoons): Infuses a warm, aromatic note to the filling.
- Large eggs (4, lightly beaten, room temperature): Provides structure and helps the cheesecake set.
How to Make Classic Cheesecake Recipe
Step 1: Prepare Your Baking Environment
First things first, preheat your oven to 325°F and set up a 9-inch non-stick springform pan inside a turkey-sized roasting bag. If your pan isn’t non-stick, a light spray will do the trick. Wrapping the pan carefully with foil and tying the bag tight ensures that your cheesecake bakes gently in a water bath, which is key to that flawless texture.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, salt, and melted butter in a bowl. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan. A measuring cup works perfectly to pack the crust evenly. This crust will bake into a buttery, slightly crunchy shell that perfectly complements the creamy filling.
Step 3: Beat the Filling Ingredients
In a large bowl, beat the softened cream cheese, sugar, sour cream, lemon juice, and vanilla extract together until you get a luxuriously smooth and creamy mixture with no lumps. This step ensures every bite is decadently rich and consistent in flavor.
Step 4: Add the Eggs Carefully
Incorporate the eggs one at a time, mixing at low speed and stopping just when they are combined. It’s so important not to overmix here; you want to avoid adding air that could cause cracks or an uneven texture.
Step 5: Assemble the Water Bath and Pour the Filling
Place your springform pan in a large roasting pan and pour boiling water in until it reaches halfway up the side of your springform pan. This gentle water bath keeps the cheesecake moist and prevents the edges and top from drying out or cracking. Then pour the cream cheese mixture onto the crust.
Step 6: Bake to Perfection
Bake the cheesecake for about 1 hour to 1 hour 30 minutes. You’ll know it’s done when the center is just about set with a slight jiggle. Keep an eye on the top; if it starts to brown too early, loosely cover with foil.
Step 7: Cool Gradually in the Oven
Once the baking is done, turn off the oven and crack the door open an inch, then let your cheesecake cool in the oven water bath for 50 minutes. This crucial step prevents cracks by allowing it to cool slowly.
Step 8: Chill Completely
Remove the cheesecake from the water bath and let it cool on a rack until it reaches room temperature. Cover it loosely with foil and refrigerate for at least 4 hours, or overnight if you can wait that long. This chilling time helps the flavors to meld and the texture to firm up beautifully.
Step 9: Serve and Impress
Before serving, gently run a blunt knife around the edges and release the springform sides. Set on a serving platter and get ready for compliments. This classic cheesecake is ready for your favorite toppings, or simply enjoy it plain for that pure, creamy delight.
How to Serve Classic Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar or a handful of fresh berries instantly elevates the cheesecake’s visual appeal. You can also drizzle a homemade raspberry or chocolate sauce to add a tangy or rich contrast that complements the creamy filling perfectly.
Side Dishes
A light fruit salad or a scoop of vanilla bean ice cream makes a lovely companion to this classic cheesecake, balancing the richness with freshness and added texture.
Creative Ways to Present
Try layering slices of this Classic Cheesecake Recipe in parfait glasses with fruit compote and whipped cream to create an elegant dessert presentation. Alternatively, individual mini cheesecakes in ramekins are delightful for parties and easier to serve.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake will keep beautifully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store it in an airtight container to preserve moisture and prevent it from absorbing other fridge odors.
Freezing
If you want to prepare this dessert well in advance, cheesecake freezes wonderfully. Wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Reheating
Cheesecake is typically enjoyed chilled, but if you prefer, you can bring it to room temperature by setting it out for 20 to 30 minutes. Avoid microwaving it, as that can ruin the texture and make it too soft.
FAQs
Can I use regular cream cheese instead of room temperature?
It’s best to use cream cheese at room temperature because it blends more smoothly with the other ingredients. Cold cream cheese can create lumps and a grainy texture.
Why do I need to bake the cheesecake in a water bath?
The water bath provides a humid baking environment that helps prevent cracking and ensures the cheesecake cooks evenly with a silky texture.
What is the best way to avoid cracks on my cheesecake?
Besides the water bath, avoid overmixing the batter and allow the cheesecake to cool slowly in the turned-off oven with the door ajar. Running a knife around the edges after baking also helps prevent sticking and cracking.
Can I substitute the graham cracker crust with something else?
Absolutely! You can use crushed digestive biscuits, Oreo crumbs (without filling), or even toasted nuts mixed with butter to create a different and tasty crust base.
How long can I keep this cheesecake in the refrigerator?
Properly stored, cheesecake stays fresh for up to 4 days in the fridge. For longer storage, freezing is your best bet.
Final Thoughts
Making this Classic Cheesecake Recipe is like opening a door to a world of comforting, delicious possibilities. It’s a recipe that welcomes both beginners and seasoned bakers to experience success and enjoy every creamy, dreamy bite. So gather your ingredients, have fun in the kitchen, and let this cheesecake become your signature dessert that everyone will ask for again and again!
Print
Classic Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Cheesecake recipe delivers a creamy, smooth dessert with a graham cracker crust baked in a water bath for a perfectly tender texture. With a balance of tangy sour cream and zesty lemon juice, it’s an elegant dessert ideal for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1 pinch salt
- 6 tablespoons butter, melted
Filling
- 4 (8-oz) bricks cream cheese, softened at room temperature
- 1 cup sugar
- 3/4 cup sour cream, room temperature
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
Instructions
- Prep: Heat oven to 325°F. Set a 9-inch non-stick springform pan inside a large roasting bag and secure it with kitchen string. For extra protection, place the wrapped pan on a large square of heavy-duty aluminum foil, wrapping and folding tightly around the pan, trimming the bag level with the rim.
- Prepare crust: In a medium-large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press this mixture firmly into the bottom and partially up the sides of the prepared springform pan using an empty measuring cup for an even crust.
- Mix filling: In a large bowl, beat the softened cream cheese, sugar, sour cream, lemon juice, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs: Add eggs one at a time, mixing on low speed just until blended. Be careful not to overmix to keep the batter light and prevent cracks during baking.
- Assemble water bath: Bring 2 quarts of water to a boil. Place the springform pan inside a large roasting pan. Pour the cream cheese mixture over the crust. Put the roasting pan on the oven rack one rung below the middle. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, avoiding any water spilling on the cheesecake.
- Bake: Bake for 1 hour to 1 hour 30 minutes, until the center is almost set with a slight jiggle. After about 55-60 minutes, loosely cover the cheesecake with foil if the top starts to brown to prevent over-browning.
- Cool in oven: Turn off the oven and crack the door open 1 inch. Let the cheesecake cool inside the water bath in the oven for 50 minutes. After 10 minutes, run a blunt knife around the edge to loosen it gently from the pan without removing it from the oven. This slow cooling helps prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and water bath. Set on a cooling rack and allow it to come to room temperature. Then, cover the springform pan loosely with foil and refrigerate for at least 4 hours, or overnight, to fully set.
- Serve: Remove cheesecake from the refrigerator. Loosen edges with a blunt knife if necessary and remove the springform sides. Transfer to a serving platter and serve plain or with desired toppings such as fresh fruit or sauces.
Notes
- Use room temperature ingredients for a smooth batter and even baking.
- The water bath prevents the cheesecake from cracking and overcooking on the edges.
- Do not overmix eggs to avoid incorporating too much air.
- Loosening the edges before and after baking helps the cake release easily from the pan.
- Allow sufficient chilling time for best texture and flavor development.
