The Ultimate Classic Cheesecake
Indulge in the ultimate classic cheesecake with this foolproof recipe. Featuring a smooth and creamy filling atop a buttery graham cracker crust, this cheesecake is baked to perfection in a water bath for the ideal texture and flavor. Whether served plain or topped with fresh berries, whipped cream, or a luscious fruit compote, this dessert is perfect for any occasion.
Ingredients
For the crust:
For the filling:
Instructions
- Set your oven to 350°F (175°C).
- Put the graham crackers in a food processor and blend them into fine crumbs.
- Add the melted butter and pulse a couple of times until well combined.
- Pour the crumb mixture into lightly greased an 8-inch springform pan. Press it firmly and evenly onto the bottom to form the crust.
- Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy.
- Add the eggs, one at a time, and the vanilla extract. Switch to a hand whisk to gently mix the ingredients, avoiding over-whipping to prevent incorporating air into the batter.
- Finally, whisk in the sour cream until the mixture is smooth and well combined.
- Tear two large sheets of aluminum foil and wrap them tightly around the outside of the springform pan. This will prevent water from leaking into the pan during baking.
- Place the foil-wrapped springform pan into a large, deep baking dish.
- Pour the filling into the prepared crust. Smooth the top with a spatula if necessary.
- Tap the pan a couple of times on the counter to let any air bubbles rise to the surface and escape.
- Pour hot water into the dish, filling it to about 2 inches high.
- Bake the cheesecake at 350°F for 15 minutes.
- Reduce the oven temperature to 300°F (150°C) and continue baking for 45-50 minutes. The edges should be set, and the center should have a slight jiggle when you gently shake the pan.
- Turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Cover the springform pan with foil and refrigerate the cheesecake overnight, or for at least 6 hours.
- Carefully remove the cheesecake from the springform pan before slicing. Serve plain or with your favorite toppings, such as fresh berries, whipped cream, or a fruit compote.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 19g95%
- Cholesterol 140mg47%
- Sodium 280mg12%
- Total Carbohydrate 36g12%
- Sugars 26g
- Protein 8g16%
- Calcium 100 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Crust Tips:
- Pack it tightly: Use the bottom of a flat measuring cup or silicone spatula to firmly press the graham cracker crumbs into the pan, ensuring a sturdy base.
- Cool completely: Allow the crust to cool fully before adding the filling to prevent sogginess.
Filling Tips:
- Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smooth mixing and to avoid lumps.
- Avoid overmixing: Once the eggs are added, mix gently with a whisk to prevent incorporating air, which can cause cracks.
- Scrape the bowl: Regularly scrape down the sides of the bowl to ensure all ingredients are fully combined.
Water Bath Tips:
- Foil wrapping: Wrap the pan tightly with heavy-duty foil to prevent water from seeping into the crust.
- Hot water: Use very hot water in the larger baking dish for a consistent baking environment.
Baking Tips:
- Check for doneness: The edges should be set, while the center should jiggle slightly—it will set further as it cools.
- Gradual cooling: Cool the cheesecake in the oven with the door ajar to avoid sudden temperature changes and cracking.
Chilling and Serving Tips:
- Refrigeration: Chill the cheesecake overnight to allow the flavors to meld and the texture to fully set.
- Clean slicing: Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
- Toppings: Add toppings like fresh fruit, caramel, or chocolate ganache just before serving for added elegance.
Enjoy your perfect cheesecake!
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Frequently Asked Questions
While a water bath helps ensure a creamy texture and prevents cracks, you can bake the cheesecake without it. However, be sure to monitor it closely to avoid overbaking.
Avoid overmixing, use a water bath, and cool the cheesecake gradually in the oven with the door slightly ajar to prevent sudden temperature changes.
Store the cheesecake in the refrigerator for up to 5 days, tightly covered. You can also freeze it for up to 2 months—just thaw overnight in the fridge before serving.
Absolutely! You can use crushed cookies like Oreos or digestive biscuits instead of graham crackers for a unique twist.
Yes, you can mix in ingredients like lemon zest, chocolate, or spices like cinnamon to customize the flavor of your cheesecake.
