If you’ve ever dreamed of a dessert that feels like a warm hug and a celebration all at once, this Classic Cheesecake Recipe is exactly what you need to make. Rich and creamy with a perfectly crumbly graham cracker crust, it balances sweetness, tang, and texture in a way that’s simply irresistible. Whether you’re serving it at a family gathering, a special occasion, or just indulging yourself on a cozy night in, this cheesecake recipe delivers a timeless, foolproof treat that everyone will rave about. Let me walk you through how to bring this beloved dessert straight from the oven to your table with ease and confidence.
Ingredients You’ll Need
One of the best parts about this Classic Cheesecake Recipe is how it relies on simple, easy-to-find ingredients that come together to create a luxurious texture and deep flavor. Each element, from the buttery crust to the velvety filling, plays an essential role that’s both straightforward and rewarding to master.
- Graham cracker crumbs: The base of the crust, providing a sweet crunch that perfectly contrasts the creamy filling.
- Granulated sugar: Sweetens both the crust and filling just right to balance the tang of the cream cheese.
- Unsalted butter: Melted to bind the crust crumbs, adding richness and helping them firm up after baking.
- Cream cheese: The star of the cheesecake, softened for smoothness, ensuring the rich and creamy texture you crave.
- All-purpose flour: Lightly stabilizes the cheesecake filling, helping it hold shape without heaviness.
- Vanilla extract: Brings a warm, aromatic depth that enhances every bite.
- Sour cream: Adds a gentle tang and moistens the filling for that perfect silky mouthfeel.
- Large eggs: Give structure and richness to the cheesecake while keeping it tender.
- Optional fresh berries: Like strawberries, blueberries, or raspberries for a fresh and colorful topping.
- Powdered sugar: For a delicate dusting that adds a touch of sweetness and elegance on top.
How to Make Classic Cheesecake Recipe
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later on. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened. Press this mixture firmly into the pan’s bottom to create a sturdy, flavorful base. Bake it for 8 to 10 minutes to set it just right—this step is essential for a crust that stays crisp and delicious, not soggy.
Step 2: Make the Creamy Filling
The heart of this Classic Cheesecake Recipe is in the filling. Beat the softened cream cheese and sugar until luxuriously smooth and creamy; this is your ticket to velvety texture. Add the flour, vanilla extract, and sour cream, mixing until fully combined and silky. Then, one at a time, gently fold in the eggs on low speed—this careful mixing prevents cracks and keeps the cheesecake tender.
Step 3: Assemble and Bake in a Water Bath
Pour the creamy batter over your baked crust and smooth it out. Set the springform pan inside a larger roasting pan and pour hot water into the roasting pan to reach about an inch up the sides—this water bath ensures even, gentle cooking that prevents the cheesecake from cracking. Bake for 60 to 70 minutes until the edges are firm but the center retains a slight jiggle, signaling perfect doneness.
Step 4: Cool and Chill to Perfection
Once baked, turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly in the warm oven for one hour. This slow cool down helps avoid sudden temperature changes that can crack the surface. Then, remove the cheesecake from its water bath and let it reach room temperature before refrigerating it for at least 4 hours or, better yet, overnight. This patience pays off with a set, rich, and creamy cheesecake that slices cleanly and tastes heavenly.
How to Serve Classic Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar instantly elevates the look and adds just a whisper of extra sweetness. Fresh berries like strawberries, raspberries, or blueberries provide a beautiful, colorful contrast while lending a fresh tartness that complements the richness of the cheesecake perfectly. You can also try a drizzle of chocolate or caramel sauce if you want a little indulgence.
Side Dishes
Pair your Classic Cheesecake Recipe with a cup of strong coffee or a light dessert wine to enhance the flavors. Fresh fruit salads or a scoop of vanilla ice cream can also be delightful accompaniments, offering a bright or creamy counterbalance that keeps each bite interesting and satisfying.
Creative Ways to Present
Thinking beyond the classic slice? Try serving cheesecake in individual jars layered with berry compote and crushed cookies for a fun twist at parties. Another idea is to top with edible flowers for an elegant, photo-worthy dessert that’s sure to impress guests. Getting creative with presentation makes sharing this dessert even more delightful.
Make Ahead and Storage
Storing Leftovers
This Classic Cheesecake Recipe keeps beautifully in the refrigerator. Store leftover slices in an airtight container, ideally wrapped tightly with plastic wrap to preserve moisture and prevent flavors from mingling with other fridge scents. Properly stored, it will stay delicious for up to 5 days, giving you plenty of time to savor every slice.
Freezing
If you want to keep the cheesecake longer, it freezes well! Wrap the whole cheesecake or individual slices securely in plastic wrap, then aluminum foil before placing in the freezer. When you’re ready to enjoy, thaw it overnight in the refrigerator to maintain that smooth, creamy texture without any icy surprises.
Reheating
Cheesecake is often best served chilled, but if you prefer it slightly warmer, let the slices sit at room temperature for about 20 to 30 minutes before serving. Avoid microwaving as it can cause the texture to become grainy or separate. Gentle warming brings out the flavor while keeping the creamy consistency intact.
FAQs
Can I use a regular cake pan instead of a springform pan?
While a regular cake pan can work, you’ll find a springform pan much easier for removing the cheesecake without damage thanks to its removable sides. If using a cake pan, you may need to line it well and carefully invert the cheesecake after chilling.
How do I prevent cracks on my cheesecake?
To avoid cracks, mix the batter gently without overbeating, bake in a water bath for even heat, and allow the cheesecake to cool slowly—especially by leaving the oven door slightly open after baking to prevent sudden temperature drops.
Can I substitute sour cream with something else?
Yes, you can substitute sour cream with Greek yogurt or heavy cream, but sour cream’s tang adds a unique balance that enhances the cheesecake’s flavor, so it’s recommended if possible.
Do I have to bake the crust before adding the filling?
Baking the crust first is important to help it set firmly and develop flavor. If you skip this step, the crust can end up soggy or crumbly, which takes away from the classic cheesecake experience.
What if my cheesecake is too soft after baking?
If your cheesecake is too soft, it may need more chilling time to fully set. Refrigerate it for several hours or overnight. Also, baking with a water bath helps control moisture and prevents overbaking which can cause softness.
Final Thoughts
This Classic Cheesecake Recipe is a true crowd-pleaser that never goes out of style. Its luscious cream cheese filling with a buttery, crisp crust is comfort food at its finest, made easy for home bakers of all levels. Once you try it, I’m sure it will become one of your treasured go-to desserts, perfect for celebrating ordinary days and special moments alike. Grab your ingredients, and I promise this cheesecake will quickly become a favorite in your kitchen too!
Print
Classic Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked to perfection using a water bath for a tender texture. Ideal for dessert lovers seeking a traditional and indulgent treat, it can be topped with fresh berries and powdered sugar for added flavor and elegance.
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press and Bake Crust: Firmly press the crust mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden, then remove and let cool slightly while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, approximately 2-3 minutes, ensuring no lumps remain.
- Add Flour, Vanilla, and Sour Cream: Mix in all-purpose flour, vanilla extract, and sour cream until fully incorporated. Scrape down the bowl’s sides to ensure even mixing.
- Incorporate Eggs: Add eggs one at a time on low speed, mixing just until combined to avoid overmixing which can cause cracks.
- Pour Batter onto Crust: Pour the cheesecake batter evenly over the cooled crust and smooth the surface with a spatula.
- Set Up Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
- Bake the Cheesecake: Bake for 60-70 minutes until the edges are set but the center remains slightly jiggly, indicating a perfect creamy texture.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent rapid temperature changes.
- Cool Completely and Refrigerate: Remove the pan from the oven and water bath. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Remove the cheesecake from the springform pan. Optionally top with fresh berries and a dusting of powdered sugar. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- The water bath prevents cracks by providing gentle, even heat.
- Do not overmix after adding eggs to avoid incorporating too much air.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- Use a knife dipped in hot water to get clean slices.
- Optional toppings can be customized to your taste, such as chocolate sauce or caramel.
