Classic Cheesecake Recipe

There’s something undeniably magical about a perfectly baked Classic Cheesecake—creamy, velvety, and luxuriously rich. This timeless dessert combines a buttery graham cracker crust with a smooth, tangy filling that melts in your mouth. With just 45 minutes of prep and an hour in the oven, it’s surprisingly simple to create this showstopper. The real secret? Letting it chill for several hours to achieve that dreamy, sliceable texture everyone loves.

Every bite is a harmonious blend of sweet and tangy flavors, with a subtle crunch from the golden crust. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a crowd-pleaser that serves 12-16 with ease. Its elegant simplicity and decadent taste make it a dessert you’ll return to time and time again.

Ingredients for Classic Cheesecake

• Graham Cracker Crust:
  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheets)
  • 1/4 cup (50g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted
• Cheesecake Filling:
  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice (optional but recommended)
  • 3 large eggs, at room temperature

Step-by-Step Instructions

1. Preheat the oven: Adjust the oven rack to the lower-middle position and preheat to 350°F (177°C).
2. Make the crust: If starting with full graham crackers, grind them into fine crumbs using a food processor or blender. Mix crumbs with sugar, then stir in melted butter until sandy. Press the mixture into the bottom and slightly up the sides of an ungreased 9-inch or 10-inch springform pan. Pre-bake for 10 minutes. Remove from the oven and wrap the pan in aluminum foil for the water bath later. Let the crust cool slightly.
3. Prepare the filling: In a large bowl, beat cream cheese and sugar on medium-high speed until smooth and creamy (about 2 minutes). Add sour cream, vanilla extract, and lemon juice, and mix until combined. On medium speed, add eggs one at a time, mixing just until blended after each addition. Avoid over-mixing to prevent cracks.
4. Set up the water bath: Boil a pot of water. Wrap the springform pan tightly with aluminum foil. Place the pan inside a large roasting pan. Pour the cheesecake batter over the crust and smooth the top. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
5. Bake the cheesecake: Bake for 55–70 minutes, or until the center is almost set (it will slightly wobble when shaken). If the top browns too quickly, tent it with aluminum foil halfway through baking. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
6. Chill the cheesecake: Remove from the oven and water bath. Cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Serve: Run a knife around the edge of the cheesecake to loosen it, then remove the springform pan rim. For clean slices, wipe the knife clean and dip it in warm water between cuts. Serve with your favorite toppings.

Delicious Topping Ideas to Elevate Your Cheesecake

Take your classic cheesecake to the next level with these tasty toppings! Try a drizzle of caramel sauce or chocolate ganache for a decadent touch. Fresh berries like strawberries, blueberries, or raspberries add a burst of color and freshness. For a tangy twist, swirl in some fruit compote or lemon curd. Whipped cream and a sprinkle of crushed nuts or graham cracker crumbs also make for a delightful finish.

Perfect Serving Suggestions for Any Occasion

This cheesecake is a showstopper on its own, but pairing it with the right accompaniments can make it even more special. Serve with a side of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a brunch or afternoon tea, pair with a cup of coffee or tea. If you’re hosting a party, consider cutting smaller slices and serving them alongside mini desserts for a variety of treats.

Storage and Reheating Tips for Freshness

To keep your cheesecake fresh, store it covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight. Avoid reheating cheesecake, as it’s best served chilled. If you prefer a slightly softer texture, let it sit at room temperature for 10–15 minutes before serving.

Time-Saving Tips for Busy Bakers

Short on time? Use pre-made graham cracker crumbs to skip the step of grinding crackers. You can also prepare the crust and filling the night before, then bake and chill the cheesecake the next day. If you’re in a rush, skip the water bath, but be mindful that the cheesecake may crack slightly. To speed up chilling, place the cheesecake in the freezer for 1–2 hours instead of refrigerating overnight.

Essential Equipment for Cheesecake Success

Having the right tools makes all the difference! A 9-inch or 10-inch springform pan is a must for easy removal. Use a handheld or stand mixer to ensure a smooth and creamy filling. A roasting pan is essential for the water bath, and aluminum foil helps prevent leaks. For precise slicing, a sharp knife dipped in warm water ensures clean, neat slices every time.

Classic Cheesecake Recipe

Neha

There’s something undeniably magical about a perfectly baked Classic Cheesecake—creamy, velvety, and luxuriously rich. With just 45 minutes of prep and an hour in the oven, it’s surprisingly simple to create this showstopper.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 minute min

Total Time 46 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

Graham Cracker Crust

• 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers) 180g
• 1/4 cup granulated sugar 50g
• 5 Tablespoons unsalted butter, melted 71g

Cheesecake

• 32 ounces full-fat brick cream cheese, softened to room temperature 904g
• 1 cup granulated sugar 200g
• 1 cup full-fat sour cream, at room temperature 240g
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional, but recommended)
• 3 large eggs, at room temperature

Instructions

 

• Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
• Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
• Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
• Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Keyword baking, cheesecake, cream cheese, dessert, graham cracker crust

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