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Best Classic Cheesecake Recipe

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★★★★★

4.9 from 127 reviews

This Best Classic Cheesecake recipe features a creamy, smooth filling on a crisp graham cracker crust, baked in a water bath for the perfect texture and rich flavor. It’s an elegant dessert that’s surprisingly easy to make, perfect for special occasions or any time you crave a delicious homemade cheesecake.

Ingredients

Scale

Crust

  • Cooking spray
  • 9 graham crackers (about 1 sleeve), finely crushed
  • 6 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of kosher salt

Filling

  • 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

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease an 8″ or 9″ springform pan with cooking spray to ensure the cheesecake won’t stick.
  2. Make the crust: In a large bowl, combine finely crushed graham crackers, melted butter, granulated sugar, and a pinch of kosher salt until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of the prepared springform pan to form an even crust.
  3. Bake the crust: Bake the crust in the preheated oven for 12 to 15 minutes, until it becomes fragrant and the edges start to darken slightly. Remove from the oven and set on a wire rack to cool.
  4. Prepare the filling: In a large bowl, use a handheld mixer or stand mixer with a whisk attachment to beat softened cream cheese and granulated sugar on medium-high speed until smooth and lump-free. Add the eggs one at a time, mixing thoroughly after each addition. Fold in sour cream and vanilla extract gently. Then add flour and kosher salt and beat just until combined, careful not to overmix.
  5. Assemble cheesecake: Pour the filling mixture over the cooled crust in the springform pan, smoothing the top evenly.
  6. Set up a water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leaks. Place the pan in a large roasting pan and carefully pour in enough boiling water to reach halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
  7. Bake the cheesecake: Bake for about 1 hour and 30 minutes until the center only slightly jiggles when gently shaken.
  8. Cool gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for about 1 hour to prevent sudden temperature changes that might cause cracking.
  9. Chill: Remove the foil from the pan. Refrigerate the cheesecake for at least 5 hours or preferably overnight until fully chilled and set.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the batter.
  • Using a water bath is key for a smooth, crack-free cheesecake surface.
  • Do not overbeat the filling to maintain a creamy texture.
  • Chilling the cheesecake overnight improves flavor and texture.
  • To release the crust easily, run a knife along the edges after the cheesecake has chilled before removing the springform pan sides.

Keywords: classic cheesecake, homemade cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, dessert recipe

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