Name: Best Classic Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: Cooking spray; 9 graham crackers (about 1 sleeve), finely crushed; 6 tbsp unsalted butter, melted; 1/4 cup granulated sugar; Pinch of kosher salt; 4 (8-oz.) blocks cream cheese, softened to room temperature; 1 cup (200 g) granulated sugar; 3 large eggs; 1/4 cup sour cream; 1 tsp pure vanilla extract; 2 tbsp all-purpose flour; 1/4 tsp kosher salt

Ingredients

Cooking spray

9 graham crackers (about 1 sleeve), finely crushed

6 tbsp. unsalted butter, melted

1/4 cup granulated sugar

Pinch of kosher salt

4 (8-oz.) blocks cream cheese, softened to room temperature

1 cup (200 g) granulated sugar

3 large eggs

1/4 cup sour cream

1 tsp pure vanilla extract

2 tbsp all-purpose flour

1/4 tsp kosher salt

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease an 8″ or 9″ springform pan with cooking spray.

Step 2: In a large bowl, combine the finely crushed graham crackers, melted butter, 1/4 cup granulated sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand.

Step 3: Press the crumb mixture evenly into the bottom and up the sides of the prepared pan. Bake for 12 to 15 minutes, until fragrant and edges start to darken. Transfer to a wire rack to cool.

Step 4: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar on medium-high speed until smooth and lump-free. Add eggs one at a time, beating after each addition, then fold in sour cream and vanilla extract.

Step 5: Add the flour and 1/4 teaspoon salt, mixing until just combined. Pour the filling into the cooled crust.

Step 6: Wrap the bottom of the springform pan in foil to prevent leaks. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Step 7: Bake the cheesecake for about 1 hour and 30 minutes, until the center slightly jiggles when gently shaken.

Step 8: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for about 1 hour.

Step 9: Remove the cheesecake from the water bath and foil. Refrigerate until fully chilled, at least 5 hours or overnight, before serving.

Tips & Variations

For a richer crust, try adding a tablespoon of brown sugar or cinnamon to the graham cracker mixture.

Use room temperature cream cheese to avoid lumps in the filling.

Top your cheesecake with fresh berries, fruit compote, or a drizzle of chocolate sauce for extra flavor.

To prevent cracks, avoid over-mixing the batter and let the cheesecake cool gradually in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container to maintain moisture. When ready to serve, allow it to come to room temperature for about 20 minutes. Cheesecake also freezes well; wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator.

FAQs

Why does my cheesecake crack?

Cracks often happen from overbaking, rapid cooling, or over-mixing the batter. Be sure to bake until the center only slightly jiggles and cool the cheesecake gradually by leaving it in the turned-off oven with the door ajar.

Can I use a different type of crust?

Yes! While this recipe uses a graham cracker crust, you can substitute crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor profile. Just adjust butter and sugar to taste.