Description

This Classic Creamy Cheesecake recipe delivers a rich, smooth, and velvety dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust and a luscious cream cheese filling, this cheesecake is baked in a water bath to ensure a perfectly creamy texture with no cracks. Easily topped with fruits or sauces, it’s a timeless recipe that guarantees indulgence in every bite.

Ingredients

Scale

Crust Ingredients

1 ½ cups graham cracker crumbs (about 10 crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling Ingredients

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
⅔ cup sour cream
⅔ cup heavy cream

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Make the filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy, which takes about 2 to 3 minutes. Add the sugar and vanilla extract, mixing until well combined. Then, add the eggs one at a time, mixing on low speed after each addition to maintain a smooth texture. Finally, add the sour cream and heavy cream, beating until the filling is thoroughly smooth.
Assemble and bake: Pour the prepared cheesecake filling over the cooled crust in the springform pan. Place this pan inside a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the oven for 1 hour and 10 minutes, or until the edges are set but the center still has a slight jiggle.
Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterwards, remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake, then allow it to cool to room temperature. For best results, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set.
Serve: Remove the cheesecake from the springform pan and slice into 12 servings. Garnish with your favorite toppings such as fresh berries, whipped cream, or chocolate sauce to enhance the flavor and presentation before serving.

Notes

Make sure to use room temperature eggs and softened cream cheese for a smooth filling without lumps.
Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath baking.
The water bath helps to bake the cheesecake evenly and prevents cracks by providing gentle, moist heat.
Allowing the cheesecake to cool slowly in the oven prevents sudden temperature changes that can cause cracking.
Chilling the cheesecake overnight enhances the flavor and ensures the texture firms up perfectly.