Classic Cheesecake
This creamy, dreamy classic cheesecake is the ultimate dessert for any occasion, from holiday feasts to cozy family nights. With its buttery graham cracker crust and rich, velvety filling, it’s the best of the best!
Servings: 12 slices
Ingredients
Graham cracker crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 1 pinch salt
- 6 tablespoons butter melted
Cheesecake Filling
- 4 (8-oz) bricks cream cheese softened at room temperature
- 1 cup sugar
- ¾ cup sour cream room temperature
- 1 ½ teaspoons fresh lemon juice
- 1 ½ teaspoon 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 turkey-sized roasting bag (if pan isn’t non-stick, lightly spray inside with non-stick cooking spray). Tie kitchen string around to secure bag. For extra protection, set wrapped pan on large square of heavy-duty aluminium foil. Wrap foil around pan to secure bag firmly against pan, folding any excess foil to be even with trim. Finally, trim roasting bag to be level with pan’s rim.
- Prepare crust: Combine graham cracker crumbs, sugar, salt and melted butter in a medium-large mixing bowl. Press mixture firmly into bottom and partially up the sides of prepared pan (an empty measuring cup is helpful to complete this step).
- Mix filling: In a large mixing bowl, beat softened cream cheese, sugar, sour cream, lemon juice and vanilla extract until smooth and creamy.
- Incorporate eggs: Add eggs, one at a time, mixing on low speed JUST until blended. Avoid overmixing!
- Assemble water bath: Prepare 2 quart boiling water. Place springform pan inside a large roasting pan. Pour cream cheese mixture over prepared crust. Set on a rack one rung down from middle of preheated oven. Carefully pour hot water into roasting pan, halfway up side of springform pan (about 1 - 1 ¼ inch), taking care not to pour any water over cheesecake!
- Bake: Bake for 1h minutes to 1h 30 minutes (depending on your exact oven and pan used, this can vary), or until center is almost set; cover loosely with foil after about 55-60 minutes or if top starts browning.
- Cool in oven: Once cheesecake is done (center almost set, slight jiggle present), turn off oven and crack door open 1 inch. After 10 minutes, carefully run a blunt knife around edge to loosen any stuck parts - do not remove cheesecake from oven. Let cheesecake cool inside water bath in switched off, cracked open oven for 50 more minutes to prevent surface cracking.
- Cool and chill the cake: Remove cheesecake from oven, and from water bath. Set on a cooling rack and allow to cool completely. Cover springform pan with foil without touching cheesecake surface, refrigerate for at least 4 hours before serving.
- Serve: Take cheesecake out of refrigerator and remove all foil. If needed, run a blunt knife along the edge of the cake again to loosen it from pan. Remove springform sides, then set on a serving platter and serve with desired toppings.
Notes
Ingredient notes
- Cream cheese: Use full-fat, softened cream cheese for the creamiest texture. Avoid low-fat versions.
- Sour cream: Full-fat works best; plain Greek yogurt is a good substitute.
- Graham cracker crumbs: Use store-bought crumbs or crush your own; try digestive biscuits or vanilla wafers as alternatives.
- Lemon juice: Use fresh for a brighter flavor; bottled works in a pinch.
- Eggs: Room temperature eggs blend better; warm in hand-warm water if needed.
Recipe tips
- Avoid cracks: Use a water bath and avoid overmixing the batter.
- Check doneness: Look for a slightly jiggly center - don’t overbake.
- Cooling matters: Cool gradually in the oven, then chill in the fridge for at least 4 hours.
- Wrap carefully: Double-wrap your pan with foil and a roasting bag to keep water out.
- Add toppings after chilling: Prevent sogginess by decorating after chilling.
Storage tips
- Make ahead: Bake 1–2 days in advance and store in refrigerator for even better flavor.
- Store leftovers: Cover tightly or store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap cooled cheesecake in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge or individual slices at room temperature for 2–4 hours.