Cheesecake

This classic cheesecake is rich, creamy, and smooth with a buttery graham cracker crust that provides a crisp contrast to the velvety filling. Each bite offers tang from the cream cheese and sour cream, a hint of vanilla aroma, and a gentle brightness if you choose to add the lemon juice. The texture is dense but tender, with a slightly wobbly center when perfectly baked and a silkiness that melts on the tongue. This recipe is ideal for holidays, dinner parties, birthdays, or any time you want a special dessert that feels luxurious but is straightforward to make. With a simple list of pantry-friendly ingredients and a reliable water bath method, you can achieve professional results at home.

Ingredients

• 1 and 1/2 cups (180g) graham cracker crumbs
  Helpful note: finely crushed for an even, compact crust.

• 1/4 cup (50g) granulated sugar
  Helpful note: sweetens and helps bind the crust.

• 5 Tablespoons (71g) unsalted butter, melted
  Helpful note: melts the crumbs and creates a sturdy crust.

• 32 ounces (904g) full-fat brick cream cheese, softened
  Helpful note: brings richness and structure; soften to room temperature for a lump-free filling.

• 1 cup (200g) granulated sugar
  Helpful note: sweetens the filling and helps create a smooth texture.

• 1 cup (240g) full-fat sour cream
  Helpful note: adds creaminess and a subtle tang to balance the sweetness.

• 1 teaspoon pure vanilla extract
  Helpful note: enhances overall flavor and aroma.

• 2 teaspoons fresh lemon juice (optional)
  Helpful note: brightens the filling with a light citrus note if desired.

• 3 large eggs
  Helpful note: provide structure and help the filling set; add one at a time to avoid over-mixing.

Step-by-step Instructions

1. Preheat your oven to 350°F (177°C). Make sure the oven rack is in the lower third so the water bath will fit comfortably.

2. Make the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and the melted butter. Stir until the mixture is evenly moistened, then press it firmly into the bottom of a springform pan to form an even crust layer. Use the bottom of a measuring cup to press it down tightly. Bake the crust for 10 minutes, then remove it from the oven and set aside while you prepare the filling.

3. Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Work at medium speed and scrape the bowl down as needed so the mixture is lump-free.

4. Add sour cream and flavorings: Add the sour cream, vanilla extract, and the lemon juice if using. Mix until fully incorporated and smooth. Do not overwork the batter.

5. Add the eggs: Add the eggs one at a time, mixing on low speed and stopping as soon as each egg is combined. Over-mixing introduces air and can cause cracks, so mix gently and avoid high speed.

6. Prepare the water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a gentle water bath.

7. Bake the cheesecake: Pour the cheesecake batter over the baked crust in the springform pan. Carefully place the roasting pan in the preheated oven and bake for 55 to 70 minutes, or until the cheesecake is set at the edges but still slightly wobbly in the center.

8. Cool gradually in the oven: Once baked, turn off the oven and leave the cheesecake inside to cool for 1 hour with the door slightly ajar. This helps prevent sudden temperature changes that cause cracks.

9. Finish cooling and chill: After the hour in the oven, remove the cheesecake and let it cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake.

10. Chill before serving: Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving. This ensures it sets fully and slices cleanly.

Small cooking tips: use room temperature ingredients for smoother batter, avoid over-mixing after adding eggs, and handle the springform carefully when transferring in and out of the water bath.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes (10 minutes for crust plus 55 to 70 minutes for filling)
• Total Time: about 7 hours 5 minutes (includes cooling and at least 4 hours chilling)
• Servings: 12 slices
• Calories: approximately 600 kcal per serving

Tips, Storage & Variations

Tips

• Soften the cream cheese to room temperature before mixing to prevent lumps.
• Mix on low speed when adding eggs to avoid incorporating too much air.
• If the top cracks slightly, a thin layer of sour cream or a simple topping can conceal imperfections.
• Let the cheesecake chill fully; cold cheesecake slices cleaner than warm slices.

Storage

• Refrigerate covered for up to 4 days. Keep the springform pan ring on and wrap the top loosely with plastic wrap.
• For longer storage, transfer slices to an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Freezing

• To freeze the whole cheesecake, freeze uncovered until firm, then wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator for 24 hours before serving.

Variations using the given ingredients only

• Lemon-vanilla: keep the 2 teaspoons lemon juice and the vanilla for a brighter flavor in the filling.
• Extra creamy: increase the sour cream to add a silkier, tangier finish. Note this will slightly change texture but is still delicious.

Frequently Asked Questions

Q: Can I use low-fat cream cheese or sour cream?
A: You can, but full-fat ingredients yield the creamiest texture and best flavor.

Q: Why should I use a water bath?
A: The water bath provides gentle, even heat that helps prevent cracking and keeps the center from overcooking.

Q: How do I know when the cheesecake is done?
A: It is done when the edges are set and the center is slightly wobbly when you gently shake the pan.

Q: Can I bake the cheesecake without a springform pan?
A: A springform pan is recommended for easy release, but a regular cake pan lined with parchment can work; unmolding will be more difficult.

Q: Why are warm ingredients important?
A: Room temperature ingredients mix together more smoothly and reduce lumps for a silkier batter.

Q: How long should I chill the cheesecake before serving?
A: Chill for at least 4 hours, but overnight chilling gives the best texture and flavor.

People Also Ask

Q: Do I need to sift the cream cheese?
A: Sifting is not necessary. Beat the cream cheese well at room temperature to eliminate lumps.

Q: What causes cracks on the cheesecake surface?
A: Over-mixing, rapid temperature changes, or overbaking can cause cracks.

Q: Can I make this cheesecake in advance?
A: Yes, you can bake it a day ahead and refrigerate for best results.

Q: Is it okay if the center is still slightly jiggly after baking?
A: Yes, it will firm up during the cooling and chilling stages.

Q: How do I warm the springform pan for the water bath?
A: Use hot water when filling the roasting pan, and make sure the foil around the springform pan is secure to prevent leaks.

Q: What is the best way to slice cheesecake?
A: Chill thoroughly, then run a hot, clean knife through each slice, wiping the knife between cuts.

Q: Can I double the recipe?
A: Doubling would require larger pans and careful baking adjustments. Follow the same method but watch baking time closely.

Q: Should I cover the top while chilling?
A: Cover loosely or refrigerate with the springform ring on and a loose tent of plastic wrap to protect from fridge odors.

Conclusion

I hope you enjoy making this creamy, classic cheesecake for your next gathering or special treat. For ideas on presentation and toppings, see The Cheesecake Factory for inspiration. If you want another trusted, detailed home-baker method to compare techniques, take a look at The Best Cheesecake Recipe – Sugar Spun Run. Share your finished cheesecake and any tweaks you tried; happy baking and enjoy every bite.

Classic Cheesecake

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This classic cheesecake is rich, creamy, and smooth with a buttery graham cracker crust, perfect for any special occasion.

• Author: daniel-kim
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 425 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 and 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 5 Tablespoons (71g) unsalted butter, melted
• 32 ounces (904g) full-fat brick cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional)
• 3 large eggs

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Instructions

1. Preheat your oven to 350°F (177°C).
2. Make the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and the melted butter. Stir until evenly moistened and press into the bottom of a springform pan. Bake for 10 minutes.
3. Beat the cream cheese and 1 cup sugar together until smooth and creamy.
4. Add sour cream, vanilla extract, and lemon juice if using. Mix until incorporated.
5. Add the eggs one at a time, mixing on low speed.
6. Prepare the water bath: Wrap the outside of the springform pan with aluminum foil and place it in a larger roasting pan. Pour in 1 inch of hot water.
7. Bake the cheesecake: Pour the batter over the crust and bake for 55 to 70 minutes until set at the edges.
8. Cool gradually in the oven for 1 hour with the door slightly ajar.
9. Finish cooling and chill at room temperature, then refrigerate for at least 4 hours.

Notes

Use room temperature ingredients for a smoother batter and avoid over-mixing after adding eggs.

Nutrition

• Serving Size: 1 slice
• Calories: 600
• Sugar: 34g
• Sodium: 400mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 120mg