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Classic Cheesecake Recipe

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★★★★★

4.9 from 137 reviews

This classic cheesecake recipe features a smooth, creamy filling atop a buttery graham cracker crust. Baked in a water bath, this cheesecake is rich yet delicate, with a hint of lemon brightness and a velvety texture that melts in your mouth. Perfect for any occasion, it can be served plain or with your favorite toppings.

Ingredients

Scale

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 7 tablespoons butter – melted
  • Pinch kosher salt

For the Cheesecake Filling

  • 4 – 8 ounce blocks cream cheese – room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream – room temperature
  • 2 teaspoons fresh squeezed lemon juice
  • 3 large eggs – room temperature

Instructions

  1. Making the Graham Cracker Crust: Adjust the oven rack to the lower middle position to fit a roasting pan and preheat oven to 350°F. Use a food processor to pulse graham crackers into fine crumbs, then add sugar and melted butter and pulse until sandy textured. Press this mixture firmly into the bottom and up the sides of a 9 or 10-inch springform pan, optionally lined with parchment or foil for easier removal.
  2. Pre-baking the Crust: Bake the crust for 8 to 10 minutes, then remove it and let it cool slightly on a rack while you prepare the filling. Reduce oven temperature to 325°F.
  3. Preparing the Cheesecake Filling: Using a mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream, vanilla extract, and lemon juice, mixing until combined. On medium-low speed, add eggs one at a time, incorporating each fully before adding the next, taking care not to overmix to prevent cracking.
  4. Preparing the Water Bath & Baking: Boil water in a kettle or pot to have enough for a 1-inch depth in a roasting pan. Wrap the springform pan tightly with heavy-duty aluminum foil to prevent leaks. Pour the cheesecake batter evenly over the crust and smooth the top. Place the springform pan into the roasting pan and carefully pour the hot water into the roasting pan to reach 1 inch high around the cheesecake pan.
  5. Bake the Cheesecake: Bake for 55 to 70 minutes until the center is almost set but still jiggles slightly when shaken. Turn the oven off and crack the door open slightly. Let the cheesecake cool in the water bath and oven for 1 hour.
  6. Cooling and Chilling: Remove the cheesecake from the oven and water bath. Cool completely on the counter, then refrigerate for at least 4 hours or overnight to set fully.
  7. Serving: Run a knife around the edges to loosen the cheesecake from the springform pan rim, then remove the rim. Slice the cheesecake with a clean sharp knife and serve plain or with preferred toppings.
  8. Storage: Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  • Room temperature ingredients help to achieve a smooth and creamy filling consistency.
  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • Do not overmix the batter once eggs are added to reduce the risk of cracking.
  • The water bath ensures gentle, even cooking for the cheesecake, preventing drying and cracking.
  • Allowing the cheesecake to cool gradually inside the oven helps avoid temperature shock which can cause cracking.

Keywords: classic cheesecake, graham cracker crust, baked cheesecake, creamy cheesecake, dessert, water bath cheesecake

Find it online: https://mjrecipe.com/classic-cheesecake-recipe/