If you have a soft spot for rich, velvety desserts that feel like a warm hug, this Classic Cheesecake Recipe is going to become your new go-to. Imagine a perfectly smooth and creamy filling set atop a buttery graham cracker crust, baked gently to achieve that iconic texture that’s firm around the edges and just a little wobbly in the center. Whether it’s a special occasion or a comforting weekend treat, this cheesecake hits all the right notes—decadent, yet approachable. Trust me, mastering this Classic Cheesecake Recipe means you’ll always have a crowd-pleaser ready in your repertoire.
Ingredients You’ll Need
Whipping up this cheesecake requires a handful of simple ingredients that work together to create a beautifully balanced dessert. Each one plays a crucial role — from the crisp, buttery crust to the lush, creamy filling that melts in your mouth.
- Graham cracker crumbs: The base of your crust, providing a sweet, slightly nutty flavor and crisp texture.
- Granulated sugar: Sweetens both crust and filling just right without overpowering the natural tang of the cream cheese.
- Unsalted butter: Melted and mixed with the graham crackers to bind the crust and add richness.
- Cream cheese: Softened to room temperature, it’s the star ingredient that gives cheesecake its dense, creamy goodness.
- All-purpose flour: Adds subtle stability to the filling, helping the cheesecake hold its shape.
- Vanilla extract: Provides aromatic warmth and depth of flavor.
- Sour cream: Adds moisture and a slight tang, ensuring the filling stays luscious and smooth.
- Eggs: Bring structure to the filling while keeping it tender when beaten gently and baked just right.
- Fresh berries (optional): Bright, juicy toppings that contrast the creamy richness with fresh tartness and color.
- Powdered sugar (optional): A delicate dusting that adds a touch of elegance and sweetness to your final presentation.
How to Make Classic Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees Fahrenheit and getting your 9-inch springform pan ready with greasing and a parchment paper lining for easy removal later. Mixing graham cracker crumbs, sugar, and melted butter until everything is evenly moistened creates a buttery foundation. Pressing this mixture firmly into the pan and baking it briefly sets the crust to a satisfyingly crisp base that will hold up to the creamy filling.
Step 2: Make the Cheesecake Filling
The magic truly begins when you beat softened cream cheese with sugar until luscious and smooth—this step ensures no lumps sneak into your filling. Incorporating flour, vanilla, and sour cream adds flavor and texture, while gently folding in eggs one by one keeps the batter light and prevents cracking during baking. Remember to scrape the bowl sides often so every ingredient blends evenly.
Step 3: Bake with a Water Bath
Pour the velvety filling over your cooled crust and smooth the surface for a flawless finish. Placing your springform pan into a larger roasting pan filled with hot water (about one inch high) creates gentle, even heat around the cheesecake. Baking for about 60 to 70 minutes until the edges are firm and the center slightly jiggles ensures that perfect balance of set and creamy.
Step 4: Cool and Chill
After baking, don’t rush! Let the cheesecake cool in the oven with the door cracked open for an hour to avoid sudden temperature changes that cause cracks. Once at room temperature, refrigerate for at least four hours or overnight to let the flavors meld and the texture fully set. This patience pays off beautifully in the final slice.
Step 5: Finishing Touches
Release the cheesecake from its pan gently and add any fresh berries or powdered sugar you like before slicing. These little extras bring freshness and visual delight, enhancing the classic flavors in your Classic Cheesecake Recipe.
How to Serve Classic Cheesecake Recipe
Garnishes
Fresh berries like strawberries, blueberries, or raspberries not only add pops of vibrant color but also provide a bright, tangy contrast to the silky cheesecake. A light dusting of powdered sugar can give your dessert a delicate, festive finish that looks as good as it tastes. For a simple elegance that elevates each bite, these garnishes are perfect.
Side Dishes
Pairing your cheesecake with a dollop of whipped cream or a drizzle of homemade fruit coulis can turn dessert into an experience full of complementary flavors and textures. A cup of rich coffee or a glass of sweet dessert wine can also highlight the dessert’s richness and make your indulgence feel truly luxurious.
Creative Ways to Present
If you want to bring some fun to your dessert table, slice your cheesecake into mini portions for individual servings, or layer it with fresh fruit and granola in parfait glasses for a deconstructed twist. You might also consider adding a thin layer of chocolate ganache atop the cheesecake before chilling for a decadent surprise.
Make Ahead and Storage
Storing Leftovers
This Classic Cheesecake Recipe keeps wonderfully in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. It will maintain its creamy texture and freshness for up to five days, so you can enjoy your delicious creation without rush.
Freezing
If you want to save some for longer, cheesecake freezes like a dream. Wrap slices tightly in plastic wrap and foil, then place them in a freezer-safe container. When stored properly, they stay delicious for up to a month. Thaw them overnight in the fridge for the best texture.
Reheating
Cheesecake is best served chilled, but if you prefer it slightly warmer, allow the slice to sit at room temperature for 15 to 20 minutes before enjoying. Avoid microwaving, as this can alter the texture and make it less smooth.
FAQs
Can I use a different type of crust for the Classic Cheesecake Recipe?
Absolutely! While graham cracker crust is traditional, you can swap in crushed cookies like digestive biscuits or chocolate wafers to give a different twist. Just ensure the crust binds well with melted butter and bakes fully before adding the filling.
Why is it important not to overmix the eggs into the cheesecake batter?
Overmixing can incorporate too much air and cause cracks or a rubbery texture. Mixing eggs gently and just until combined keeps the cheesecake dense yet creamy, which is the hallmark of a great cheesecake.
What’s the purpose of the water bath during baking?
The water bath creates a humid oven environment that provides gentle, even heat around your cheesecake. This prevents cracking and overcooking, giving you that famously smooth, tender texture.
Can I make this Classic Cheesecake Recipe dairy-free or vegan?
While traditional cheesecake relies heavily on cream cheese and sour cream, you can experiment with plant-based cream cheeses and non-dairy sour cream alternatives, but expect some differences in texture and flavor. Adjustments to ingredients and baking may be necessary.
How long does it take to make and chill the Classic Cheesecake Recipe?
Expect about 1 hour of active prep and baking time, plus an hour of oven cooling and at least 4 hours (preferably overnight) of refrigeration. The patience during chilling enhances flavor and texture tremendously.
Final Thoughts
There’s something truly special about a Classic Cheesecake Recipe—it’s timeless, satisfying, and endlessly versatile. Once you try this recipe, you’ll see how straightforward ingredients combined with thoughtful preparation create a dessert that feels luxuriously homemade. Don’t hesitate to dive in and share this delicious treat with friends and family. I promise, it’s a sweet success every time!
Print
Classic Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Cheesecake features a rich and creamy filling atop a buttery graham cracker crust, baked in a water bath for a smooth, silky texture. Perfectly balanced with a hint of vanilla and a touch of sour cream, this timeless dessert is elegantly finished with fresh berries and powdered sugar for a delightful presentation and flavor.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
- 4 large eggs, room temperature
For the Topping (Optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Powdered sugar, for dusting
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure the cheesecake can be removed easily after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until all crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until slightly set and fragrant. Remove and let it cool slightly while preparing the filling to ensure a crisp base.
- Beat Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes, which helps create a velvety texture.
- Add Dry Ingredients and Flavor: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, making sure to scrape down the sides of the bowl for an even blend and smooth consistency.
- Add Eggs: Add the eggs one at a time, mixing just until combined on low speed to prevent overmixing, which can cause cracks in the cheesecake.
- Assemble the Cheesecake: Pour the prepared batter over the cooled crust in the springform pan, smoothing the top evenly with a spatula for a flawless finish.
- Set Up Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath that will regulate heat and moisture during baking.
- Bake the Cheesecake: Bake in the preheated oven for 60-70 minutes, until the edges are fully set and the center remains slightly jiggly to touch, ensuring a creamy texture.
- Cool in Oven: Turn off the oven, slightly crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent rapid temperature changes that might cause cracking.
- Chill the Cheesecake: Remove the springform pan from the water bath and oven. Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set completely for optimal texture and flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally, top with fresh berries and dust with powdered sugar. Slice and serve chilled for a classic, elegant dessert experience.
Notes
- Ensure all dairy ingredients are at room temperature for smooth and lump-free batter.
- Do not overmix the batter once eggs are added to avoid cracks during baking.
- The water bath helps prevent cracks and promotes even baking.
- Use a sharp knife dipped in hot water for clean slices.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- If you prefer, toppings can be customized with caramel sauce, chocolate ganache, or fruit compote.
