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
Scale
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.
