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Classic Cheesecake Recipe

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★★★★★

4.6 from 137 reviews

This Classic Cheesecake Recipe features a creamy, rich filling set atop a buttery graham cracker crust, baked in a water bath to ensure a smooth, crack-free texture. Perfect for celebrations or a special dessert, this cheesecake is silky, tangy with a hint of lemon, and can be served plain or with your favorite toppings.

Ingredients

Scale

Graham Cracker Crust

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

Cheesecake Filling

  • 4 blocks (8 ounces each) 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: Preheat oven to 350°F (175°C) and adjust the oven rack to the lower middle position to fit the roasting pan. Pulse graham crackers in a food processor until fine crumbs form. Add sugar and melted butter; pulse until combined and sandy in texture. Pour this mixture into the bottom of a 9 or 10 inch springform pan lined with parchment paper or foil if desired.
  2. Pressing and Pre-baking the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan, using the bottom of a measuring cup for even pressing. Bake the crust for 8 to 10 minutes, then remove and let cool slightly on a cooling rack while preparing the filling.
  3. Preparing the Cheesecake Filling: Lower the oven temperature to 325°F (163°C). Using a stand or handheld mixer with paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla, and lemon juice; beat until combined. On medium-low speed, add eggs one at a time, mixing each completely before adding the next, to avoid over mixing and cracking.
  4. Setting Up the Water Bath and Baking: Boil enough water to fill a roasting pan with 1 inch depth. Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water leakage. Pour the cheesecake batter evenly over the crust and smooth the top with a spatula.
  5. Baking the Cheesecake: Place the foil-wrapped springform pan into the roasting pan. Carefully pour the hot water into the roasting pan around the springform pan. Bake for 55 to 70 minutes until the center is almost set but still jiggles slightly when gently shaken.
  6. Cooling: Turn off the oven and slightly open the door. Let the cheesecake sit in the water bath inside the oven for 1 hour to cool gradually. Then remove from oven and water bath; cool completely at room temperature.
  7. Chilling: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
  8. Serving: Run a knife along the edges of the springform pan to loosen the cheesecake before unlocking and removing the rim. Slice with a clean sharp knife and serve as is or with toppings of your choice.
  9. Storage: Cover and store any leftovers in the refrigerator for up to 5 days.

Notes

  • Using room temperature ingredients helps achieve a smooth batter and prevents lumps.
  • Wrapping the springform pan with foil is crucial to prevent water from seeping into the crust during the water bath baking.
  • Do not overbeat the eggs into the batter to avoid cracking the cheesecake.
  • The water bath method ensures gentle and even cooking to create a creamy texture.
  • Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking from sudden temperature changes.
  • Use a hot, wet knife for clean slicing.

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

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