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Classic Cheesecake Recipe

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4.3 from 11 reviews

This Classic Cheesecake recipe features a buttery graham cracker crust filled with a smooth, creamy cream cheese filling. Baked in a water bath for perfect texture and crack-free results, it’s an indulgent dessert ideal for any special occasion or everyday treat.

Ingredients

Crust

  • 2 cups (240g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly

Filling

  • 4 (8 oz) full fat blocks cream cheese (32 oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 1/4 cup (32g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Instructions

  1. Preheat Oven and Prepare Pan: Position an oven rack at the bottom and another in the center of your oven. Preheat to 325°F (163°C). Line the bottom of a 9″ springform pan with parchment paper and set aside.
  2. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until moistened. Press this mixture firmly into the bottom and about halfway up the sides of the prepared springform pan using the bottom of a cup or flat surface.
  3. Bake the Crust: Place the crust on the center rack and bake for 8 minutes. The edges will slightly brown. Remove from oven and let cool slightly.
  4. Prepare Water Bath: Keep the oven at 325°F. Place a large baking pan on the bottom oven rack. Boil about 5 cups of water to fill this pan later to create a water bath for baking.
  5. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together on low speed with an electric mixer until smooth. Add yogurt or sour cream, flour, salt, and vanilla extract and mix just until combined to avoid overmixing.
  6. Add Eggs: Incorporate eggs one at a time, mixing gently after each addition. Scrape down the bowl halfway through to ensure even mixing, taking care not to overmix.
  7. Assemble Cheesecake: Scrape down the bowl again, pour the filling over the slightly cooled crust, and spread evenly. The crust can be warm.
  8. Add Water to Pan and Begin Baking: Carefully pour boiling water into the large baking pan on the oven’s bottom rack, filling it about halfway. Place the springform pan with cheesecake on the center rack above the water and close the oven door quickly.
  9. Bake the Cheesecake: Bake for 60 to 70 minutes until the surface is slightly puffed, matte (lost its shine), and edges are lightly browned. The center should jiggle slightly when shaken, while edges remain firm.
  10. Cool Gradually in Oven: Turn off the oven and crack the door open. Leave the cheesecake inside to cool for 1 hour. After 30 minutes, run a knife around the edges to loosen the cake from the pan to prevent sticking and cracking.
  11. Finish Cooling and Chill: Remove the cheesecake from the oven, allow it to cool completely to room temperature. Cover and refrigerate for at least 5 hours or until fully set before slicing and serving.

Notes

  • Using full-fat cream cheese and room temperature ingredients ensures a smooth, creamy texture.
  • Do not overmix the batter to avoid cracks on the cheesecake surface.
  • The water bath helps create a moist baking environment to prevent cracking and promote even baking.
  • Running a knife around the edges halfway through cooling helps release the cake from the pan to avoid sticking.
  • Chilling the cheesecake for at least 5 hours is crucial for the best texture and flavor.

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